Snack Sticks

[terry08]

Made up 6 lbs and got them blooming. In the smoker this afternoon for 8 to 12 hours.


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[triple_duece]

Looks great Terry. Where you located so I can pick some up? Lol

[jv]

Those do look great

[dustygoodson]

but where did terry get some meat at haha jk looks good

[terry08]

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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[jbullard1]

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.

[flipper]

Made up 6 lbs and got them blooming. In the smoker this afternoon for 8 to 12 hours.


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What flavor smoke do you use?


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[terry08]

Made up 6 lbs and got them blooming. In the smoker this afternoon for 8 to 12 hours.


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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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[jbullard1]

Did you use collogin (sp) casings?

[terry08]

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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[terry08]

Finished product.



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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[chadbragg]

Looks awesome buddy

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[jv]

Yes indeed those look great

[flipper]

Made up 6 lbs and got them blooming. In the smoker this afternoon for 8 to 12 hours.


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


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[terry08]

Made up 6 lbs and got them blooming. In the smoker this afternoon for 8 to 12 hours.


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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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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[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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[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.