Making Snack Sticks In Smoker

Stop at 152 f internal temperature for fresh snack stick style.

Making snack sticks in smoker.

Hickory smoked salt 5 tsp. 500 grams 1 pound fatty pork 500 grams 1 pound lean ground beef or game meat 2 5 grams 2 ml 0 088 ounces 2 5 tsp prague powder 1 13 ml 2 1 2 tsp 16 6 grams kosher salt 5 ml 1 tsp 5 2 grams buttermilk powder 4 ml 3 4 tsp 2 4 grams pepper 4 ml 3 4 tsp 3 0 grams garlic. Garlic salt 1 tsp. Legg snack stick seasoning 1 tsp prague powder 1 curing salt 19 21mm collagen casings for the sake of convenience i recommend the 21mm size whereas strongly advising against any.

These pictures are outstanding. Cooking the sticks can be accomplished in the oven on a smoker or in a temperature controlled dehydrator that can be set to at least 160 degrees. Continue until desired dryness or dehydrate further for slim jim like dryness. For the first 2 to 2 1 2 hours smoke the sticks at a temperature of 150 f to 160 f.

Then bump temp up to 175 f till internal temperature measures 152 f. Meat curing product must contain salt and sugar. 2 tsp. I start out low around 145 to 150 degrees for an hour then turn the temperature up to 170 degrees and continue to cook until the snack sticks reach an internal temperature of 150 degrees.

Coarse black pepper 2 tsp. Smoked for 3 5 hours using hickory internal temperature of 165 f. Ground beef choose meat with high fat content to avoid drying out 2 tsp black pepper coarse 2 tsp mustard seed 2 tsp garlic salt 5 tsp meat curing product with sugar and salt 1 tsp hickory smoked salt. Smoke 1 1 2 2 hours at 150 160 f.

Stuff into sheep casings or small stick size casings 17 19mm.