First time making High Mountian snackin stick

[Shawny]

Any suggestions on my first attempted at making original snack sticks in the Bradley. Should I go by the instructions? Any help would be appreciated.

[Smoker John]

I find when I'm trying something new I tend to stick to the instructions then you can see what you like & don't like, hopefully someone will chime in with some suggestions, good luck.

[renoman]

I've made Hi Mountain snack sticks before and they were really good. Stick to the recipe on your first try.

[Tenpoint5]

120 for an hour
130 for an hour start smoke
140 for an hour smoke
150 for an hour
160 for an hour
170 until you reach desired internal temp

[Shawny]

Thanks Tenpoint5, the instructions just say put them in at 200 until internal temp is 165. Nothing about how much smoke to apply or to slowly increase temp. Other books I've read have said to slowly increase the temp hour by hour. I am very new to cured sausage making, but have been making fresh sausage for a few years and will never buy from the store again.

[watchdog56]

If you go above 180  you have a chance for fat out which would make your sausage dry.

[Shawny]

I made 4 pounds. Pulled them out of the Bradley last night. I did the heat chart 10.5 told me and they turned out fantastic. Trying to keep the kids from eating it all is the hard part!