Good day all,
Getting ready to do some snack sticks (bourbon if all goes well) and had a couple questions. I've done quite a few in the dehydrator but have been slowly stepping up my game.
Now getting ready to do these in the smoker (just got) and while going through the post I noticed some little things.
I've always used the twist but I noticed that you guys tye your links or dont bother at all and just cut them up into smaller pieces. Also Some times you guys use metal hangers and other times wood dowel. Does it make a differance? I will need to get something (unless they can be done in a basket) and want to know which.
Also noticed that bloom is mentioned all the time but none of my books mention that term. What is it and what does it do?
I normally let my links set over night to cure and dry the case but it seems you guys go straight into it. Does the cure not need the time mentioned? I had also read that it was better to stuff and than cure rather than stuff with cold meat after curing in the fridge.
Thanks for your help,
Jim
We just cut snack sticks up to a length that fits the tray and let them sit overnight before smoking. We like the spicy snack sticks recipe from my web site in the Sausage section of the database.
http://gnipsel.com/jtr/
John
I mix with cure in it and let sit in frig overnight then smoke the next day. As far as links or using a dowel rod I have done it both ways,seem using the trays is easier and you may be able to get more in the smoker that way?
Blooming is once you get the IT of the sticks up to 152-155 you take out and put in a cooler filled with ice water so it cools down quickly, it keep it from shrinking. Again have done it both ways and either way is fine just what you prefer.
Mainly the reason for stuffing then refrigerating is it is easier to stuff the meat when it is cool rather than cold. The cold meat coming out of the fridge is harder to force through the stuffing horn on your stuffer.
As for the bloom as Watchdog has mentioned once your sticks get to temp you can either hang them at room temp to cool and let the color darken (Bloom) or you can shock th meat cold by placing into an ice water bath and cooling the meat to 100ยบ or less to stop the cooking process then hang at room temp to allow the color to darken (bloom) for a few hours before packaging