First Cased Snack Sticks

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mneeley490

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Jun 23, 2011
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Everett, WA
Thanks for all the advice!

The mix: 5+lbs of 80/20 beef, and High Mountain cure.


Stuffed into 19mm casings, via Cabela's Jerky Blaster.


And hung in the smoker with care. Funny how 5lbs doesn't look like much when it's hanging.




And 8 hours later, done!




 
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Thanks! I thought the 19mm would shrink smaller, but these are about right for width. I don't think I'd want them any thicker.
 
Thanks! Who needs mahogany casings?  
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Thanks! I thought the 19mm would shrink smaller, but these are about right for width. I don't think I'd want them any thicker.

I used the 21mm and I really like the fatter snack sticks. Most the butcher shops here use 21mm when they process the elk and deer we take in.

Next time I'm going to make the sticks 24" long, then hang. That way I don't get the curved piece where they were hanging from the dowel. I also would be able get get more sticks in the smoker that way.
 
I'm gonna be making these soon! Time? Temp? Flavor wood? Details man I need details...

POINTS!!!!
I used the time & temp instructions from Bearcarver's Unstuffed Sticks thread.  http://www.smokingmeatforums.com/t/95395/unstuffed-smoked-beef-pepperoni-sticks-with-qview

This is when it really pays to have a Auberin PID with 6 settings.

For wood, It was two rows in my AMNPS of 70% apple, and 30% pecan.

I will try them tonight when I take them out of the fridge to vacuum pack.
 
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