New member and a question about Snack Sticks

Discussion in 'Wild Game' started by steel4sam, Jan 2, 2015.

  1. steel4sam

    steel4sam Newbie

    Hey guys, 

       I live in Central Oregon and have smoked jerky and fish for years, in the past 3-4 years I have dabbled in bacon, hams, summer sausage and now pepperoni snack sticks.  I use a Traeger pellett fed smoker that will smoke as low as 100 degrees. 

    I made some Elk Pepperoni sticks today, I will be smoking them tomorrow. My question is this, I packed some links pretty darn tight, should I worry about them splitting in the smoker?


  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    First off welcome to SMF Sam and were glad to have you aboard...Can you swing over to roll call and introduce yourself so we can give you a proper welcome and don't forget to fill out your location in your profile........

    Thanks and happy smoking



    You;ll be fine. Keep your smoker temp below 175. Start out around 120 for 2 hrs then bump up 10 degrees every hr till you hit 175. Take the sticks to It of 154. USDA says 160 for food safety. Give them a cold water bath then hang to bloom or fridge overnight

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