FAQ: What Does Dunking Snack Sticks In Cold Water Do?

What temperature do you cook snack sticks at?

Place sticks in oven and dry for 1 hour and 15 minutes on each side or until internal temperature reaches 165°F. Stuff into sheep casings or 17-21mm collagen casings and smoke in smoker or cook in oven at 180°F. until the internal temperature reaches 165°F.

How much water do you add to snack sticks?


  1. 1 cup of water = ½ lb. of water.
  2. 2 tablespoons = 1 oz. of Snack Stick Seasoning.
  3. 2 Cups of Water And.
  4. 14 Tablespoons of Snack Stick Seasoning.
  5. 20 lbs. of lean venison and 5 lbs.
  6. 8 lbs. of lean venison and 2 lbs.
  7. 20 lbs. of lean beef and 5 lbs.
  8. 8 lbs. of lean beef and 2 lbs.

How do you cold smoke snack sticks?

Smoke at 100-110° F for 4 hours. Remove smoke and hold at 110° F another 8 hours, then raise temperature to 180° F and cook until the internal meat temperature reaches 145° F. Allow to cool to room temperature, then refrigerate, freeze or eat.

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How do you keep snack sticks moist?

Sailor’s recommendation to use some non fat dry milk will help hold some moisture. But bear in mind that Sailor is using ground beef that has a 20% fat content. Checking other sticks recipes, most of them seem to target a fat content of around 15%.

Do snack sticks need to be refrigerated?

Yes you should fridge the finished sticks even if you vac seal unless you have them small packs of moisture absorb. Shelf stable sticks are good for vac sealed for 10 days, fridge for 2-3 weeks (un opened) freezer for 1 year.

Do you use water when smoking snack sticks?

Personally, I have never used water while smoking any meats. I have not found it necessary. Get the correct ratio of fat in the sausage and add a little moisture to the spice/cure mix to get it to flow into the casing and you are good to go.

Do snack sticks need an ice bath?

Cooling. To help set the casing to the meat and also prevent wrinkling we need to shower the snack sticks when they are done cooking or put them in an ice water bath. It should only take around 10 minutes to get the temperature to drop down.

What kind of meat do you use for snack sticks?

Snack sticks can be made from just about any type of meat, from beef, pork, chicken, other poultry, wild game, or a combination of meats. Walton’s recommends using a lean to fat ratio of at least 80/20, and many times a 30% fat ratio, with a maximum of 40% fat.

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How do you bloom snack sticks?

Blooming is nothing more than letting your sausage dry and “age” at room temperature before you package it for storage. For blooming, I put my sausage right back onto the smoke stick or racks (whichever I used), and suspend them over a couple of chair backs.

How do you smoke snack sticks?

Most of us start our sticks at 120 for 1.5 – 2 hours without smoke so the exterior can dry. Then we bump up the temp to 130 and add smoke. Every 30 minutes after that, we bump the temp up 10 degrees until the pit temperature is 170.

Can you cold smoke venison?

The real trick is to create smoke, but without the heat. You don’t want to elevate the temperature and cook the meat (it will only toughen and dry out the final product) but more so impart the smokey characteristics of the herbs/spices being used.

Are Slim Jims bad for you?

Slim Jims are a really unhealthy snack Basically, Slim Jims are not even a little bit healthy. The high sodium content and chemical preservatives make the meat sticks a pretty unhealthy snack.

Can I use jerky seasoning for snack sticks?

@retired-railroader Yes, you can absolutely use Jerky Seasoning to make Snack Sticks and vice versa, many people do this! If you use a seasoning that is made for snack sticks, summer sausage or brats it might give a slightly stronger taste in jerky so if you want to back it off a little that’s fine.

Do you have to hang sausage to smoke it?

There is no reason you can ‘t air dry your sausage before taking it to the smoker, as long as the humidity isn’t too high. Put the hanging or racked sausage in an area that allows good air circulation all around them, and let them rest until they have dried to the touch.

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