snack sticks

Discussion in 'Making Jerky' started by danj, Dec 22, 2009.

  1. danj

    danj Meat Mopper

    Ok not sure if they would be the same thing or not but for now it will work for info. I just put in 8 3' links of hot shots into the smoker. How long about will they need to be in I dont want to split the skins on them. PLEASE HELP!!! I will add the qview in a few. and more when they are done.
  2. danj

    danj Meat Mopper

    qview as promised.
  3. marksmith

    marksmith Newbie

    I smoke my snack sticks @ 100 for an hour no or little smoke
    125 for 5-6 hours heavy smoke
    then up to 175 or so until the internal temps get to 160-65.

    This is using good cure.
  4. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    That sounds like a reasonable smoking schedule to me. Should work out fine.
  5. danj

    danj Meat Mopper

    Took out one of the HOT SHOTS man was it good.... lot of heat felt the burn to my feet I will be making a lot more of them clears the sinuses right out.
  6. danj

    danj Meat Mopper

    ok the hot shots are done... I WILL BE MAKING MORE....
  7. seaham358

    seaham358 Smoking Fanatic OTBS Member

    what spice kit did you use? I'm always looking for something new to try..

    PS-- They look Gooood
  8. danj

    danj Meat Mopper

    the spice was made by Nesco American Harvest. I am gonna make the Teriyaki today. I add 1/4 cup brown sugar to what ever spice i use from them.
  9. rstr hunter

    rstr hunter Smoking Fanatic

    When I did these last time I took them to abou 165 as you did and the casings wrinkled enough that they came loose when you ate them and wasn't very professional looking. I have seen several posts about pulling these at 152-155 and that won't happen. Just a thought. Also did a cold water bath to help alleviate this problem and it wasn't enough to fix the problem on the ones I did last.
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man oh Man dan those look good to. Then you say they are hot and spicey too. I like it. What size casings did you use for them ??? You say that was a spice kit or what was the list of ingerdence of those snack sticks
  11. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I got some in the smoker right now....just waiting for the temp to get 152.

    Yours look mas finas ![​IMG]
  12. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  gotta love a good spicy smoked goodness
  13. grabber

    grabber Smoke Blower

    Get a probe thermometer and put it in one sausage.  160% should do it.  Anything over 165% is cooking, not smoking.  The meat starts to dry out and not as good.  Also, if you care to cheat, I use liquid smoke to get the smoky flavor without doing the smoking.  Works fine.  1tsp per 5 lbs of meat/game.
  14. X 2

    I do mine exactly the same, I start out cool to dry them out good, then start adding heat and smoke as the time goes on.

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