Best Cut of Beef for Snack Sticks - Smoking Meat Forums
2019年1月19日 · I highly recommend buying only whole cuts of meat and grinding it yourself at home. As to which beef to use, bull meat binds better than cow meat. Bull meat will absorb 100% of it's weight in water where as cow meat will absorb about 60%. The 'tougher' cuts usually contain more collagen and therefore better binding properties.
Finally got a snack stick recipe that I love.
2013年12月24日 · I started with Bear Carver's recipe for his Bear Loaf, and did several mods to it untill I have what I like for a very good flavored snack stick. Here is what I have come up with. 5 # ground meat or your choice 1 Tbls Blk Pepper 1 Tbls Red Pepper Flakes 1 Tbls Whole...
Snack stick recipe. | Smoking Meat Forums - The Best Smoking …
2012年11月10日 · 1tsp onion powder - more or less to taste. 1tsp garlic powder - more or less to taste. If you like it hot add the following. 2TBS crushed red pepper. 2TBS ground cayenne pepper - more or less to taste. mix all spices and cure#1 into 1 cup of ice cold water mix into ground beef until mixed through.
Best snack stick casings? More tender.... - Smoking Meat Forums
2019年8月18日 · You can still buy the bacteria needed for fermentation and the cure (cure #2, not #1), but there is a lot more to the process. Google fermented snack sticks and you will get an idea. I remember in the 70's we had a Swiss Colony store at the mall when it opened. They had these long dried fermented sticks that came in 3' ropes folded over.
What Size for Snack Sticks? | Smoking Meat Forums - The Best …
2015年1月2日 · Here are the general guidelines for types of sausage for sheep casings. 18 to 20 mm snack or beer sticks. 20 mm to 22 mm breakfast small link sausage. 22 mm to 24 mm small hot dogs. 24 mm to 26 mm larger wieners [bockwurst style for example] Then of course it's personal preference. Reinhard.
Snack Stick Internal Temperature | Smoking Meat Forums - The …
Sep 26, 2016. #2. Just my two cents, I have had sticks take upwards of 16-18 hours. I use the step method starting the pit at 130°, and upping the temp 10° degrees every hour. I would suggest upping the pit temp to 180° and see if that helps get you there.
beef snack sticks | Smoking Meat Forums - The Best Smoking …
2023年8月27日 · Stir until well blended. Combine wet and dry ingredients with meat and mix well. Just before stuffing mix in encapsulated citric acid, and stuff mixture into prepared casings. Arrange sausage on racks, and place into the Smoker. Apply smoke for 1 1/2 - 2 hours at a cabinet temperature of 150°F-160°F.
Best stuffer for small diameter snack sticks? - Smoking Meat Forums
2021年9月17日 · If you are doing snack sticks and wanting a 20 pound volume you definitely want motorized and not manual AND you want that motor to be beefy to handle the job. Pushing 20 pounds of meat through small diameter tubes takes a LOT of force. When I stuff sausages (not even sticks) in my 22lb manual stuffer it takes 2 people.
Beef for snack sticks | Smoking Meat Forums - The Best Smoking …
Clarksville, Tn. Dec 18, 2012. #5. Backyard, Chuck roast, chuck roast, with some pork trimmings are the best beef combo, the ratio is a individual taste. (add or not to add fat, I do) When making sticks or SS venison or beef I try to keep it in the 70-30 to …
Non-Fermented and Firm/Dry Beef Snack Stick: Any Advice to add …
2021年5月24日 · Drying won't make a bad sausage good, but bad drying/cooking can make a good sausage bad. That's my problem. Other than when I try a crazy experiment, my beef sticks taste great and folks like them -- but they're still somewhat floppy. My sticks should snap with three fingers (thumb between index and ring). So I'm trying to figure that part out.