Snack Sticks

[NePaSmoKer]

Got 5 lbs of meat ready for stuffing snack sticks in the morning. Going into 19mm casings. 1 hr at 150* no smoke then 160* 1 hr with smoke, then 1 hr at 175* no smoke hanging.

90% lean GB with 1 lb pork.
Cure added, powdered milk, salt, pepper, garlic, dextrose, powdered teriyaki and a little bit of sausage tang for an extra bite  ;D



nepas

[Mr Walleye]

Mmmm.... I think I can smell it NePas!  ;D

Mike

[Gizmo]

Mike, you can have the smell, I want a shipment!!

[LilSmoker]

Sounds really nice Nepas

You have so many nice recipes, do you have them all written down?, or can you just do them from memory?

LilSmoker

[NePaSmoKer]

Sounds really nice Nepas

You have so many nice recipes, do you have them all written down?, or can you just do them from memory?

LilSmoker

Lil

I been smoking stuff since i was 17, so thats uhhh 30 years  ;D . most i have in my head but i do have some on my jump drive.

nepas

[NePaSmoKer]

These are 19mm collagen casings so they are good size snack sticks.



nepas

[La Quinta]

Those look awesome! I never used collagen casings...are they easier to work with the hog/lamb..etc.? Also, where do you buy them? On line?

[Arcs_n_Sparks]

La Quinta,

They are easy to work with, since they are very uniform. However, they are not quite as tender as a natural casing. I get mine from the Sausage Maker. www.sausagemaker.com

Arcs_n_Sparks

[NePaSmoKer]

Those look awesome! I never used collagen casings...are they easier to work with the hog/lamb..etc.? Also, where do you buy them? On line?

I get em from my work. Hog/Lamb casings are not as good for snack sticks IMHO. Hog/Lamb are good for brats, polish, chorizo, breakfast, italian kinds os sausages.

nepas

[NePaSmoKer]

All done rinsed with cold water ready for the fridge. I slipped up and didnt pay attention to the last hr and burnt the ends some, but they still taste good.



nepas

[rbentle2]

Looking good NePas. I see you list dextrose in your recipe. What exactly does that do? Act as a binder?

[Tiny Tim]

Dextrose is a sugar...I believe made from/with corn (could be wrong on that).

[HCT]

You did it again NePaS. ;) :D

[iceman]

Nice looking Nepa.
Not to get off topic but when Ann saw the controllers on the side of your smoker she started laughing. She said it looked like some of mine and she swears I let Frankenstein charge up on it at night. :D Man she just don't understand we need all this stuff (and  more) to do this right. ;D

[NePaSmoKer]

Looking good NePas. I see you list dextrose in your recipe. What exactly does that do? Act as a binder?

Dextrose: Helps reduce nitrate to nitrite as meats are cured. Used to counteract salt in brines. Dextrose assists fermentation, which gives the desired tang of flavor.

Thanks
nepas