calldoctoday agreed!! thanks

cdavis thank you

Jamieson22 thank you, I need to make more, and often so I can get my technique nailed down, love the taste and texture so practice, practice, practice, lol Thanks again

calldoctoday appreciate that, yep, taste was rock’n it!! thanks

Last time I did snack sticks I laid them out on racks in my Traeger, it’s not designed to run at the low temps for the cook cycle so I propped the door ajar at different heights to try and compensate. Didn’t work all that great, I think the temp sensor just kept trying to send more pellets to the burn pot cuz it thought the temp was too low so although good in theory, my attempt to get the temp lower really didn’t do too good. These ones I did in a small (probably too small) Masterbuilt upright electric smoker. Very easy to maintain the temps, only real issue was how much I could put in the smoker at a time, and I used dowel rods and angle aluminum to hang the snack sticks d
from. Had several of the continuous tube cased ones (maybe 35-40") rupture when I was trying to wrap them around the hanging rods, pretty sure I just had them stuffed too full and they just couldn’t take it. Other than that minor setback, everything worked pretty good. Guess I need to consider getting a bigger upright smoker though. Thanks for all the advice and coaching, really appreciate that.

kyle yep, it is. thanks

bocephus thanks

calldoctoday thanks, appreciate that

cdavis here’s the first batch, not the best looking but taste is very good. Did some in a continuous casing, ones on the right were twisted and tied about 6". The twisted and tied take longer to get step up but seems to do better for me, no split casing on them.

cdavis Any and all advice or coaching helps, appreciate your response and that’s exactly how I did it, they’re on the smoker now. Did overstuff some of them I’m pretty sure, had some case ruptures as I was getting them on the dowel rods I use in my smoker, oh well, hopefully I get some good product out of this batch. Thanks again

mrobisr Fantastic!! Thank you very much, sure appreciate the reply, Merry Christmas

tomhancock Fantastic!! Thank you very much, sure appreciate the reply, Merry Christmas

Fantastic!! Thank you very much, sure appreciate the reply, Merry Christmas

Not sure anyone is on here today (Merry Christmas by the way) but do I add the smoked meat stabilizer at the end of mixing like the ECA? Want to try it instead of the ECA, thanks

kyle appreciate that, found some local so I should be good to go, thanks again

PapaSop thanks

GWG8541 Never thought of finding it local, thanks, I’ll see what might be available.

nyankez I’m certain you’re right, that’s kinda why high temp cheese was created, lol, I was just hopeful I might be able to pull it off. Don’t want to screw the batch up though so I will make the sticks without cheese and try to remember to get some with my next order, thanks.

Hey, is it possible to use a “local purchase” hard cheese in sausage or snack sticks? Something like an aged cheddar or another hard cheese versus the high temp stuff? Spaced out buying the high temp and want to make snack sticks tomorrow, thanks.

lkrfletcher Hey there fellow smoker. I’m not in CO but close to the border, I live in UT, if you still have the Bradley smoker I’d be very interested in it, if you don’t that cool too, just let me know, call, text or message. thanks.
Tom 8013912753