Question Re Timing Snack Sticks with Sausage

Discussion in 'Sausage' started by krooz, Mar 3, 2016.

  1. krooz

    krooz Smoke Blower

    Mixed up a 9lb batch of Bear's unstuffed pepperoni sticks yesterday to smoke on Friday. Used 60/30 venison to ground pork. I shot "logs" out of the jerky shooter onto wax paper, then cut them in half length wise, rolled a tad and spun up in plastic wrap. This worked great to get nice approx 3/4 - 1" logs though it took a few to get the technique down.

    Anyway, I've never made snack sticks so I shot out a tray of them just as an experiment. I'm figuring the logs will take around 7 hours using the step up method and they'll be "probed" til achieving the right temp.

    My question - how long do you think the snack sticks will take? Kinda small to probe so I'm assuming it'll be more of a visual thing but I don't want to open the door anymore than I have to....

    Thanks for advice!

  2. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    About 4 to 5 hrs on the slims and your about right on at 7 for the logs
  3. tjmitche

    tjmitche Smoke Blower

    When I've done snack sticks (albeit in casings)  I've still probed them throughout the cook.  I actually just put one of my Maverick probes in one of the sticks and left it there.  It gives a pretty reliable read throughout the cook.  

    I've also periodically probed with my Alpha Instant read to ensure I'm not measuring in a cool or hot spot with the ET-733.
  4. krooz

    krooz Smoke Blower

    Thanks gents, I'll let 'em roll for 4 hours or so and try probing to see what I have. My other transmitting probes will be in use in the logs....

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