Lots of questions about snack sticks

Discussion in 'Sausage' started by fatdads, Mar 15, 2014.

  1. fatdads

    fatdads Newbie

    I need some Forum Help. I have made a couple of batches of snack sticks using both elk and venison and store-bought seasoning mixes, stuffing them into collagen casings and drying/smoking them in a Bradley bisquit smoker using cherry wood. I am struggling with achieving the desired amount of dryness in the finished product. Is this a function of fat content in the meat or time/temperature in the smoker or a combination? The meat  I have used so far has been extremely lean and I have been reluctant to add pork fat for fear of making them greasy. The seasoning mix contains cure so should I be concerned about doneness or just dryness. Do I need to provide smoke during the entire drying process or just at the beginning? And finally if I happen to have some sticks that are on hand for over a few days, what is the preferred method of storing them? Refrigerate? Vacuum seal? Freeze? In a jar on the counter like at the tavern?

    Thanks for your help. Fat Dad.
  2. bigwheel

    bigwheel Smoking Fanatic

    In my view that kind of treat needs to be cold smoked/dehydrated not breaking 140. Not sure what it would take to get a Bradley to learn that trick and aint saying its impossible. A big card board box and a hotplate works pretty darned good. I also start heaving at the smell of cheery wood. That stuff is best for making nice furniture.
    Last edited: Mar 15, 2014
  3. Fat adds Flavour, so omitting it may make them very unpleasant tasting.  But after smoking them to an internal temp of 150 degrees, put them in a dehydrator until they reach the dryness level you want.  Although, if putting them in a dehydrator, be very careful with how much fat you use, as it does not do well in a dehydrator.

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