So I started my sausage making experience off with making snack sticks using AC Legg seasoning...I have made these before using a LEM mix but in the oven and not a smoker.......anyhow, they taste ok but they don't have the same look/texture as what I've seen others post here....I started out smoking at 125* for about 1 1/2 hrs to dry the casings, then went up to about 140 for about 2 hrs with smoke....then went to about 160-175 until they reached an internal temp of 150*
the problems i had were that they seemed greasy on the outside....they weren't dripping grease but did seem kind of overly greasy....some shriveled up pretty bad while others were decent.....the size really didn't change a whole lot.....the texture seems more like the cocktail smokies you would buy and pan fry.....they are kinda soft and not firm like I had thought they would end up..and they tasted more like those little smokie sausages that a snack stick
I read this thread http://www.smokingmeatforums.com/t/108892/meat-sticks-with-pix and I like the look of Cougars sticks....that's the finished look I was going for....however, mine are much bigger and don't seem to have that smooth snack stick meat texture....those look more like a slim jim...mine seem more juicy....here's another link with what I envisioned the end result the be http://lpoli.50webs.com/index_files/Snack Sticks.pdf ....again they look smaller, more shriveled up and firmer
I thought I might have cooked the fat out since they were greasy, but I started out low, went up high slowly until I got a 150* internal temp....I don't see how else to hit the internal temp and not lose some fat out
you can see some of the fat loss in the pan I put them in
the problems i had were that they seemed greasy on the outside....they weren't dripping grease but did seem kind of overly greasy....some shriveled up pretty bad while others were decent.....the size really didn't change a whole lot.....the texture seems more like the cocktail smokies you would buy and pan fry.....they are kinda soft and not firm like I had thought they would end up..and they tasted more like those little smokie sausages that a snack stick
I read this thread http://www.smokingmeatforums.com/t/108892/meat-sticks-with-pix and I like the look of Cougars sticks....that's the finished look I was going for....however, mine are much bigger and don't seem to have that smooth snack stick meat texture....those look more like a slim jim...mine seem more juicy....here's another link with what I envisioned the end result the be http://lpoli.50webs.com/index_files/Snack Sticks.pdf ....again they look smaller, more shriveled up and firmer
I thought I might have cooked the fat out since they were greasy, but I started out low, went up high slowly until I got a 150* internal temp....I don't see how else to hit the internal temp and not lose some fat out
you can see some of the fat loss in the pan I put them in