Beef snack sticks...

[smokinfool]

Hey all I know there is alot of posts on here about this, but I was wondering if anyone can give me some advice on how to keep my sticks moist. They seem to dry out. I am using 80/20 ground beef and adding pork loin with about 15% pork fat and taking them to an it temp of 160, I am unable to make them spicy due to family can not have to much hot spices, so any and all help would be very much appreciated. Thanks in advance, Dennis

[Tenpoint5]

your cooking them too long. Pull them at 148-150 and let them hang at room temp to bloom. No ice bath. Doing them this way they will cruise up to about 152 then start cooling to room temp. then cut to size put in plastic zip bag in fridge over night and the casings will be softer.

[smokinfool]

Thanks I will give that a try. I'm going to do a batch next week and will post the results.

[tskeeter]

smokingfool, if reducing the finished temp doesn't give you what you want, you might try adding nonfat dry milk to your beef sticks.  The dry milk helps the sausage retain moisture.  In his Jalapeno Sticks recipe posted on the Bradley website, NePa calls for 1 cup of nonfat dry milk per 10 pounds of meat.

[smokinfool]

Wow never thought of that. I use dry milk in my meatloaf, thanks for the tip.

[rsherman24]

Also watch your cooking temps.  You don't mention it in your post, but I usually start around 130 and raise it up 10 degrees per hour until I hit 160.  You should not go over 165 or you risk the fat melting and drying out the sticks.  Check out some of the recipes and look at the cooking/smoking schedule they use.

[smokinfool]

I am using Hi-Mountain snack stick seasoning and I was going by the directions on the box and it says to put in smoker at 200 for 2 hrs, But in 2 hrs the temp was no where near the 160 temp, but thanks I am going to try the temp thing first and if that dont work I will try the dry milk. Thanks again for all the input!

[drano]

If you used 200 deg cabinet temp to reach 160 deg meat temp, fat was liquified and drained out of the sticks, making them dry.
Those directions set you up for failure. 
On your next batch, try the nonfat dry milk, and keep your smoker temp no higher than 160-165. 
I'll bet they'll turn out great. 
Of course, keep us posted on your next batch success. 

[smokinfool]

Yes that makes perfect sense I am going to try the lower temps first, then next week I will try the non fat dry milk. Thanks for all the input I will let all know the out come.

[Sailor]

smokinfool lots of good info here that has been given.  For the whats it worth department......Seems like I do a 5 pound of sticks every weekend.  My finished product is not dry and the casings stay tight and don't want to peel off.  I use straight 80/20 GB I get at Wally World and don't cut it with anything.  I use 1/2 cup of water and then mix my 1tsp of cure then I add 2oz of dry Non Fat milk and mix it real good then add the rest of the dry mix in the water.  Mix it real good into the meat until it is sticky.  Too much mixing will start to break down the fat.  I then stuff and smoke.  If I don't have enough time to smoke then I will cover the mixed meat and put it overnight in the fridge and stuff the next day.  I have found if you stuff and fridge the casings seem to want to get loose and peel after smoking.  Dry the casings at 130 for an hr then bump the cabinet temp to 140 for 2 hrs and bump up 10 degrees every 2 hrs and hold at 170 until IT is 149 to 152.  Bloom for 2 hrs then put them in the fridge naked and uncut.  Next day cut them up and vac seal. 

I have never had a dry stick using this method.  Not sayin this is the right way but it is the way that works for me  ;D

[smokinfool]

This all sounds great and makes perfect sense. Thanks all, will try and get some results next week, keep the info coming tho, I'm all ears I would love to produce a good product.

[viper125]

Yes I do to but I add all my spices and cure and milk into a container add enough water to dissolve it all and put in my Mixer from Kirby! Seems the spices and every thing mixes more thoroughly that way. I use dry milk instead of the soy proteins some call for. Tastes better to me and I like the results better. Slow heat and never under cooked as they said is the key. I pull mine as they hit 140 and some times even 138. LOL! Especially the hamburger ones. I know lots of people who eat burger raw and are in great shape. I been tasting my mixes raw for a long time and dont seem to matter. Each to their own.

[smokinfool]

I finally got around to making my snack sticks and I must say they turned out great!!! Sorry for no pics but I made 13lbs on thursday and today being saturday I  only have about 5lbs left and thats only because they are in the frezer. I used the dry milk method and used Sailor's method and let the meat rest in fridge over night then stuffed and into the smoker, and I must say the casings stayed tight.  then let them bloom for 2 hrs and put in fridge over night and the next day WOW amazing product. Thanks to all who help me through this.

[Sailor]

Glad they came out good!

[smokinfool]

Yes thank you I will do them this way form now on, and i did use 10 lbs 80/20 GB and I did cut in 3lbs pork shoulder. This is going to be my go to method from now on. Thanks again