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Recipes => Sausage => Topic started by: septemberelk on April 30, 2017, 10:00:59 PM

Title: My Snack Sticks
Post by: septemberelk on April 30, 2017, 10:00:59 PM

Here's one of the 25 pound batches of snack sticks I did the other day. The #4 did a great job.

Title: Re: My Snack Sticks
Post by: Libohunden on April 30, 2017, 11:54:36 PM

Nice!!  What seasoning did you use?

Title: Re: My Snack Sticks
Post by: septemberelk on May 01, 2017, 08:29:04 AM

It's Willies snack stick blend from PS Seasoning. I have all the ingredients now to do my own blends so I'll try that next time.

Title: Re: My Snack Sticks
Post by: NDKoze on May 01, 2017, 01:15:05 PM

Looks awesome! Nice job.

Title: Re: My Snack Sticks
Post by: septemberelk on May 01, 2017, 01:22:44 PM

Thanks Gregg. It's a lot of fun making good food.

Title: Re: My Snack Sticks
Post by: Grampy on May 01, 2017, 02:20:15 PM

Quote from: septemberelk on May 01, 2017, 08:29:04 AM

It's Willies snack stick blend from PS Seasoning. I have all the ingredients now to do my own blends so I'll try that next time.

Willies is one of my favorite snack stick seasonings. Yours looked like they turned out great. Nice Job!

Title: Re: My Snack Sticks
Post by: Joe Rinaldi on May 03, 2017, 06:23:35 AM

can you elaborate on temps and time that you smoked them?  Thanks,

Title: Re: My Snack Sticks
Post by: septemberelk on May 03, 2017, 08:13:26 AM

Hi Joe. I ran them for 1.5 hrs at 125 degrees with the jerky fan going. Then bumped to 165 for 1.5 hrs and finished them at 195 for 2.5 hrs. The fan is a must. I kept a close eye on them toward the end when I noticed the steam that was coming out of the fan had stopped. I also try to leave a little more space between the back wall and the meat because my smoker runs hotter back there.

Title: Re: My Snack Sticks
Post by: Joe Rinaldi on May 05, 2017, 06:10:27 AM

Thanks for the times/temps.  Did you use wood chips or chunks?  I've had little success with generating smoke at low temps using chunks.  I have the fan and it is a must. 

Title: Re: My Snack Sticks
Post by: septemberelk on May 05, 2017, 10:05:35 AM

I use a chunk of Apple wood that I split it into pieces, some that are very thin and then some that are thicker. I used 3oz, and I place the thin pieces in the hotter areas of the smoke box and thicker ones in the areas that aren't as hot. I think I get a little longer smoke times doing that. I use the 125 degree phase mostly for a drying time. I usually don't get much smoke during that time. I'm probably overthinking this but the meat has good smoke flavor.