- 1 Do you use water when smoking snack sticks?
- 2 How long do you dehydrate snack sticks?
- 3 How do you keep snack sticks moist?
- 4 How long should you smoke snack sticks?
- 5 What temperature do you smoke snack sticks?
- 6 Can I use jerky seasoning for snack sticks?
- 7 How do you know when jerky sticks are done?
- 8 Are Slim Jims bad for you?
- 9 How much fat do you put in venison snack sticks?
- 10 Do venison snack sticks need to be refrigerated?
- 11 What is the best casing for snack sticks?
- 12 How much fat should I add to snack sticks?
- 13 How do you make shelf stable snack sticks?
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.
How long do you dehydrate snack sticks?
The preparation steps can take upwards of two hours, and the snack sticks will be in the dehydrator for 6- 8 hours.
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%.
How long should you smoke snack sticks?
Smoke for about 30 minutes or until snacks sticks reach at least 165° internal temperature with a digital thermometer.
What temperature do you smoke snack sticks?
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.
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.
How do you know when jerky sticks are done?
Check the surface. Pay close attention to the appearance of the jerky’s surface. If it looks greasy and is soft to the touch then it still needs more time in the dehydrator. The ideal bit of jerky should be dry to the touch, and very leather-like in appearance.
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.
How much fat do you put in venison snack sticks?
30% x 20% = 6% of the total sausage + 70% venison that is ~5% is 3.5% so you will have 9.5% fat. a lot of people swear by 70/30 venison to pork butt and some people like 90/10 ratio for snack sticks so this might be subjective, but i like a minimum of 20% fat.
Do venison snack sticks need to be refrigerated?
The slim Jims in the store are not refrigerated. If your going to use the LEM snack stick seasoning they will be moist. The cure in the LEM mix will allow them to be counter safe for 3 to 4 days. Dont store them in a zip lock bag, the sticks need to breath.
What is the best casing for snack sticks?
Smoked or processed collagen casings are great for making any type of smoked sausages like snack sticks or wieners. Their durability holds up well when hung on smoke sticks during processing and are available in clear and mahogany colors (no taste variation).
How much fat should I add to 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.
How do you make shelf stable snack sticks?
Snack Sticks will be harder as they are going to have a higher moisture content than jerky. So, you could lower the pH of the meat which will increase shelf life, something like Encapsulated Citric Acid will work for that, it is not going to make it shelf stable but it will add shelf life.