Hi everyone, I recently smoked 80/20 beef with the jalapeno snack stick seasoning and used carrat fiber and high temp cheese for the first time. used 21mm casings.
so for some reason they came out with a extra greasy film on the outside. I have made other snack sticks such as willies, habanero bbq and never had this issue before using 80/20 beef.
Could it have been the carrot fiber? Or just the character/nature of that jalapeno seasoning?
Or perhaps the high temp cheese?
Any thoughts for the experts out there?
I also increased the water. normally I use 5 cups for 5 pounds of meat.
However this time I used 6 cups to make it easier to stuff the casings.
Perhaps this one extra cup was the culprit.
Any help would be appreciated!
Thanks

Mickey Page
I start low @ around 120 degrees and about every hour step up 10 degrees until 145 degrees hold for 2 hours. the step up to 165 for an hour or so then finish at 185ish until internal is above 155-160 ish.
This can take 5-8 hrs typically.
I thought it was a lot of water but I thought I read somewhere up to 1 cup per pound.

Mickey Page Thanks!
I will try it again.

YooperDog I did not know that. I’ve made habanero bbq and willies snackin sticks with pheasant meat without issue. First time trying the carrot fiber trying to make stuffin easier.

Thanks