Hi all!
Newbie here but wanted to take up a hobby and start making beef snack sticks. Been using 19mm mahogany collagen casing, 2 hours of smoke at 150 on a traeger texas pro 34 and then finishing in the oven up to 160 IT. I've tried jalapeno seasoning from excalibur with high temp cheddar and right under recommended amount of sure cure. texture and appearance turned out perfect. Tried a couple other seasonings including willie's snack stick mix and a homemade rub from an avid smoker friend. They all taste pretty decent but there's some kind of tangy salty flavor that all the snack sticks have which is hard to describe. I'm using 80/20 ground beef and grinding fine before mixing. Main concern is the salty off-taste that I haven't tasted in other snack sticks I've had. Any suggestions?
Newbie here but wanted to take up a hobby and start making beef snack sticks. Been using 19mm mahogany collagen casing, 2 hours of smoke at 150 on a traeger texas pro 34 and then finishing in the oven up to 160 IT. I've tried jalapeno seasoning from excalibur with high temp cheddar and right under recommended amount of sure cure. texture and appearance turned out perfect. Tried a couple other seasonings including willie's snack stick mix and a homemade rub from an avid smoker friend. They all taste pretty decent but there's some kind of tangy salty flavor that all the snack sticks have which is hard to describe. I'm using 80/20 ground beef and grinding fine before mixing. Main concern is the salty off-taste that I haven't tasted in other snack sticks I've had. Any suggestions?