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Snack Sticks

PostPosted: Mon Dec 28, 2015 8:46 am
by terry08
Made up 6 lbs and got them blooming. In the smoker this afternoon for 8 to 12 hours.
Image

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Re: Snack Sticks

PostPosted: Mon Dec 28, 2015 8:50 am
by triple_duece
Looks great Terry. Where you located so I can pick some up? Lol

Re: Snack Sticks

PostPosted: Mon Dec 28, 2015 9:04 am
by jv
Those do look great :drool

Re: Snack Sticks

PostPosted: Mon Dec 28, 2015 11:28 am
by dustygoodson
but where did terry get some meat at haha jk looks good

Re: Snack Sticks

PostPosted: Mon Dec 28, 2015 11:38 am
by terry08
dustygoodson wrote:but where did terry get some meat at haha jk looks good

Hum!! Didn't think that question would come up. I had posted a story about a friend who had made a mistake. Well he shared some meat with me.

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Re: Snack Sticks

PostPosted: Mon Dec 28, 2015 12:22 pm
by jbullard1
terry08 wrote:
dustygoodson wrote:but where did terry get some meat at haha jk looks good

Hum!! Didn't think that question would come up. I had posted a story about a friend who had made a mistake. Well he shared some meat with me.

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Terry
I get most of my venison from the processing of deer that were killed by friends or family.
I buy the need fat and additives, they bring me a skinned add gutted deer. or I will assist in the skinning.

Re: Snack Sticks

PostPosted: Mon Dec 28, 2015 1:05 pm
by flipper
terry08 wrote:Made up 6 lbs and got them blooming. In the smoker this afternoon for 8 to 12 hours.
Image

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What flavor smoke do you use?


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Re: Snack Sticks

PostPosted: Mon Dec 28, 2015 1:30 pm
by terry08
flipper wrote:
terry08 wrote:Made up 6 lbs and got them blooming. In the smoker this afternoon for 8 to 12 hours.
Image

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What flavor smoke do you use?


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Flipper, I use apple, or hickory. I don't smoke them over an hour. I often don't use smoke at all. I don't like to over power the taste of the spices.

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Re: Snack Sticks

PostPosted: Mon Dec 28, 2015 2:49 pm
by jbullard1
Did you use collogin (sp) casings?

Re: Snack Sticks

PostPosted: Mon Dec 28, 2015 5:54 pm
by terry08
jbullard1 wrote:Did you use collogin (sp) casings?

Jerry, I use the mahogany calogen casing, from Rebel Butcher Supply. Not sure what the (sp) means.

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Re: Snack Sticks

PostPosted: Tue Dec 29, 2015 5:19 am
by terry08
Finished product.
Image
Image

These were done laying on the racks, not hanging. Thus I got a few air pockets as you can see in the photos the yellowish spots. Doesn't effect the sticks or flavor.

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Re: Snack Sticks

PostPosted: Tue Dec 29, 2015 8:09 am
by chadbragg
Looks awesome buddy

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Re: Snack Sticks

PostPosted: Tue Dec 29, 2015 10:06 am
by jv
Yes indeed those look great

Re: Snack Sticks

PostPosted: Tue Dec 29, 2015 10:22 am
by flipper
terry08 wrote:
flipper wrote:
terry08 wrote:Made up 6 lbs and got them blooming. In the smoker this afternoon for 8 to 12 hours.
Image

Sent from my SM-G920R7 using Tapatalk

What flavor smoke do you use?


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Flipper, I use apple, or hickory. I don't smoke them over an hour. I often don't use smoke at all. I don't like to over power the taste of the spices.

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So you can do them on a regular oven then, right?


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Re: Snack Sticks

PostPosted: Tue Dec 29, 2015 10:43 am
by terry08
flipper wrote:
terry08 wrote:
flipper wrote:
terry08 wrote:Made up 6 lbs and got them blooming. In the smoker this afternoon for 8 to 12 hours.
Image

Sent from my SM-G920R7 using Tapatalk

What flavor smoke do you use?


Sent from my iPhone using Tapatalk

Flipper, I use apple, or hickory. I don't smoke them over an hour. I often don't use smoke at all. I don't like to over power the taste of the spices.

Sent from my SM-G920R7 using Tapatalk

So you can do them on a regular oven then, right?


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Flipper, I have done jerky in the oven with the door cracked, to let the moisture escape. Only problem is, most ovens don't go below 200 degrees. Which is a little high but does ok with jerky.
The snack sticks are like sausage, they have the curing salt in them for cooking at low temperature. I start out at 100 degrees to dry, for an hour or so. Then move to 130 for four hours , then up to 150 degrees, then to 170. But never above 170, when I reach an internal temp of 155 I pull them. The reason behind this is that if you go to hot you will have fat out. Simply meaning the fat will render out and you will have dry crumbly sticks. Same with sausage.
I do make fresh sausage, no cure and freeze, then cook on the grill at high temperature or stove top
Never tried snack sticks this way.
Do you not have a smoker?

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Re: Snack Sticks

PostPosted: Tue Dec 29, 2015 5:50 pm
by terry08
The yellow you see flipper, is not air. That's fat, I most probably added to much ground pork. About to try a new recipe, not adding any pork. Will be sending you a pm. If it turns out great.
The ingredients, are home ground. There are actually three more I want to add. But will try these first.

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Re: Snack Sticks

PostPosted: Tue Dec 29, 2015 6:47 pm
by flipper
I do have a smoker Terry.....a Masterbuilt electric. My oven will only go down to 170, so I will use the smoker. I will be trying my hand at doing some because I just can't afford these processors any more. Besides, I think it will be fun. I already do my own burger and, of course, tenderized steaks. I've even done some bulk sausage that turned out pretty good.