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When smoking skinless snack sticks do I perform the drying cycle as the first step in the smoker just like when doing sticks with casings? Or is it different because they are skinless?
Thank you.
I do them like all my other sausage. 1st hour pit temp around 120-130 no smoke. Then add smoke at hour two. Bump pit temp up 10 degrees every hour until pit reaches 189 or IT of sticks is 156.