First Attempt At Snack Sticks

[Clasko2]

Decided to try giving snack sticks a whirl.

5lb test batch. 50/50 pork and beef.

Wille's Snack Stick Seasoning from Walton's
Sure Gel meat binder
Encapsulated Citric Acid

Hand mix for about 10 minutes to get good protein extraction. Stuffed into 19mm casings.

I was worried about thermal processing and fatting out because my Rec-Teq 700 can only go as low 180*....but monitored temps and in about 2.5 hours the IT was around around 145* and then decided to finish in a 170* water bath in our turkey roaster. Took about 45ish minutes to get them to an IT of about 165*. Then into an ice bath for about 20-30 minutes. Let bloom at room temp for about an hour then over night to further air dry in fridge.

Very happy with the results. Thanks for looking.

 

[okiej]

I can only taste with my eyes, but they look Yummy from here!!!! I am wanting to do some of those myself

 

[Big George's BBQ]

^^^^. Ditto

 

[Stingerhook]

Do you ship?

 

[cowgirl]

Looks great!!

 

[jzadski]

Looks really good, I'll gladly take a handful :-D

 

[Happy Hapgood]

Mighty Fine Sir!

 

[sudsandswine]

Those look great! I’ve done ground beef strip style jerky and sliced muscle jerky but never tried snack sticks even though I like them a lot.

 

[DarkStar11]

Those look pretty dang tasty from here!

 

[mike243]

Looks great, sausages are 1 thing a electric smoker can do better than just about any other smoker imo. that's 1 reason I keep mine.

 

[bowhnter]

Those look great!

 

[Clasko2]

Looks great, sausages are 1 thing a electric smoker can do better than just about any other smoker imo. that's 1 reason I keep mine.

Part of me wishes they didn't come out so good, so I could have told the wife, see I need a dedicated sausage/jerky smoker! Hahaha

 

[Retired RailRoader]

Nicely done sir! I love Willies from Walton’s.

 

[Jbowie]

Lo Temp cooking

Living in apartment community with limited space, and being poor I have learned to cook jerky, sausage etc as low as 120F on a WSM 22. Must be available to check fire when a small change of temp occurs. I make sausage frequently and I smoke beef jerky weekly.

 

[creek bottom]

Those look fantastic! We're going to be doing some with venison soon. Can't get enough of them!

 

[Al Czervik]

Oh my... 5 pounds of this wouldn't last long here:

Excellent job :clap: