My Snack Sticks

[septemberelk]

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

 

[Libohunden]

Nice!!  What seasoning did you use?

 

[septemberelk]

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.

 

[NDKoze]

Looks awesome! Nice job.

 

[septemberelk]

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

 

[Grampy]

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!

 

[Joe Rinaldi]

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

 

[septemberelk]

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.

 

[Joe Rinaldi]

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. 

 

[septemberelk]

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.