Hi guys! It's my first time making snack sticks and summer sausage. I'm making cracklins for the first time as well as I'm typing this. I made the sticks and ss out of 50/50 Javelina/Pork. The sweet Italian sausage I made last night turned out awesome with great flavor and I'm following the instructions on the LEM packet to the letter, but it doesn't say to slowly ramp up the temp in the smoker like I've read in here. I set my smoker to 170* and the sticks reached 175* really quick! I lowered the temp down to 130* and now I'm going to ramp up the temp after an hour and a half to 170* and see how they turn out. My Summer Sausage seems to be doing quite nicely!
Will this plan work out for the sticks? I want them to shrivel up nicely in the casings and cook completely through. The Javelina is very lean so I'm not too worried about them turning out too greasy. The sweet Italians turned out perfectly! Not greasy at all!
Will this plan work out for the sticks? I want them to shrivel up nicely in the casings and cook completely through. The Javelina is very lean so I'm not too worried about them turning out too greasy. The sweet Italians turned out perfectly! Not greasy at all!
