@Jonathon It really was the best one I’ve had to date. You wouldn’t think that Chile Lime would be the right choice for venison but it was. Perfect seasoning and injection to introduce venison to a wild game hater as well.
@Jonathon You know I’m not afraid to share my thoughts… @armyguy if you want to see some pics I post on my instagram @black_run_bbq if you want to see it in action.
Been doing boneless chicken breast…trying to eat a little healthier…and using Meat Church’s Deez Nutz spice with pecan sawdust. I do love the small bags, I know 2# doesn’t sound like much but it’s a LOT of sawdust.
@deweymeats Adding a picture can take a little bit of time depending on your upload speed. You hit that white arrow in the black cloud above (pictured below) then navigate to the pic you want.
Glad the sticks came out good but yes a water pan should make it even better. If you are looking to try something really cool (at least I think so) check out this video on using large auto sponges/rags to increase the relative humidity of your smoker. https://www.youtube.com/watch?v=ZBjEqOfyeEI
@1GRINDER If I can add another little tidbit for other grill gadget users… On my recent experience of the Pit Boss I also see wild fluctuations. I expect this out of a non-insulated grilling device so I generally set the temp lower than my target. It is HOT in these parts right now and it seems to have little impact on temp fluctuation
Agreed. I will mix smoke
30 minutes 130 C and later 30 minutes 71 C
After that will finished 100% grill on fire…
I hope to get flavour and safety even to take in refrigerator
Sorry for boring,
I will talk to my meat guy if possible to cure all my coarse chopped meat
only for me in this case.
If positive reply, I will start back smoking topic
I have owned three smokers. One bullet charcoal smoker, one cabinet smoker that’s electric and charcoal. Then one I have now is a gas cabinet smoker. This last one is the most I had ever spent on a smoker. $150.
If I was to do it over, I’d buy a pellet fed smoker. My local Walmart has them. Not sure on the brand. It’s all electric, you fill the hopper with pellets, set the temp (it’s digital), let it heat up and drop food on it. It’s a like an oven that smokes.
https://wisepick.org/best-smoker-grill-combo/ - also a nice source about smokers combos
Cheese should be smoked under 80°, but I like to keep things about 50-55°.
The length of smoking time can vary on smoker size, and size of the cheese blocks.
I use an A-Maze-N Pellet smoker in my smoker without heat. I smoke about two hours and taste, if I need to go slightly longer I can. But if you over smoke it, you can’t go back.
I prefer to use apple or cherry pellets for a milder flavor. Hickory and Mesquite can overpower the cheese if left in the smoke too long.
Keep a small block of cheese just for sampling in the smoker, and then in the resting period in the refrigerator. When you have the desired taste after being in the fridge, you can then vac-seal.
For anyone interested it looks like we will be carrying these shortly. I think the original and the pk360. We are carrying the grill grates for both of those models, as well as the ne designed for the GMG/Tragaer pellet smoker/grill combos.
@craigrice I have a question on dried beef , if I use black bull and a tumbler then smoke at a slow rise in temp. on whole muscle then dehydrate in my oven on its dehydrate cycle then slice paper thin , is this possible?
@macsinsac Wow…the Lone Star is a thing of beauty. The attention to detail and the heavy duty construction are impressive to say the least! That WyldSide is also gorgeous. I have been wanting something like that for YEARS!
@Jonathon I’ll have to take your word for it on the balls. lol. I used some yesterday on a Tri-Tip and it turned out great!
The lack of enthusiasm that Austin had when he introduced himself in the video was apparent. He sounded very sad to be Austin that day.
@Lance There are a couple of stores in my area that sell an excellent landjaeger but it’s pretty spendy. Both of them definitely get them from the same supplier. While neither of them have divulged the exact source one did mention they are from Seattle. I suspect it is from Bavarian Meats.
I rub and sous vide most mine now 24ish hrs. then a 2hr smoke at around 240 in a pan.
Take the bear claws to it. Add some pan juice back to it. and then smoke for another hr at 160 and stir it every 15min. To add a little more flavor.
Smoke done on tregger pellet grill.
good and tender 14 hrs. meant to wrap it sooner but got stuck at local bar eating mudbugs before season ends Ha, but still was plenty moisture. Next time I warm it (today) I[ll put in a pan with a cup of water cover and steam it up a little mmmm ! that hot spice rub gave some good burnt ends.
Guess I’m not sure why you want to insulate it. I’m guessing St. Louis can’t be much colder than my locale. Have been using the same smoker for the last 1 1/2 years. Are you looking for a lower temp? I can get mine as low as 125 deg and will hold that temp +/- 2 deg the entire time. I have also used this through out the winter months in Wi with no issues(except for that -14 period, that sucked). I also quit the chip tray and went with the A-Maze-N pellet tube. Smoking does seem to take a little longer in the cold but that’s just more time for cold beverages…
Those look like they tasted WONDERFUL!!! Good job. After you wrap your meat, you can run the temp of your cooker up to 300 F to expedite the cook. But what you did was just great. That is what I love about Bar-B-Que; if what you do works, its great. The smoke ring is just phenomenal, and they just look moist and tender as all get out. I could just eat my monitor! LOL.
@steven-hegge A pork butt or shoulder will work if you cannot get your hands on straight pork fat but if you use that then I would make your mix 50% pork shoulder and 50% venison. If you are using beef fat just know that it will not be as creamy as the pork fat will be but it will work. The suet is a very hard fat from the loin area so I would say if you are going to go with beef that it would be a good choice. I like pork fat more though.
For smoke schedule and more information check out https://meatgistics.waltonsinc.com/topic/763/cured-sausage-106-basics-of-making-snack-sticks
125F for 1 hour With No smoke and Dampers Open (this is a drying stage)
140F for 1 hour With Smoke and Damper Closed
155F for 2 hours With Smoke and Damper Closed
175F until internal meat temp of 160F With Smoke and Damper Closed
When they have reached 160° internal temperature remove from the smoker and put them in an ice bath to bring the heat down and help set the casing.
OK thanks for the input guys, some guys I work with were talking about they have done that so I thought this would be a good site to ask everybody I have not yet tried it but I do agree there’s plenty of seasonings to probably match the flavor!
@markgolding Jonathan did mention Protein extraction, Protein extraction, Protein extraction!!! Make sure you watch Jonaton’s video on that. I learned it here. If you don’t achieve protein extraction your sticks will turn out like shit.
That being said, the meatgistics university really helps and you will make stuff that everyone will tell you should be in a store!
@Parksider I played around with the idea but in my mind the extra sugar in the mixture would make the injection difficult so I did not purse it any further, I might need to try it though! Also, I flipped https://www.youtube.com/watch?v=7CkUDYgyGVM live today and here is the meatgistics post.
@Joe-Hell Free is usually the best price point!
@cayenneman That is more like smoking pork butts or brisket. I did a whole wild turkey at 225F and since there is so little fat on them to start with I used it to make a turkey noodle soup and that little bit of extra smoke on the turkey is a game changer! I used the bones to make the stock and it also had a little smokeyness to it, delicious. Don’t be afraid to run the smoker up 225-250F. Just make sure get it warm and dry before putting the smoke to it so it will stick better.
@huntducks The binder, depending on the one you choose can either increase the water holding capacity of the meat (Carrot Fiber/Super Bind) increase the amount of protein available for extraction and help keep more water int he meat (Sure Gel, Soy Protein) or all Super Bind does both of those but also forms into a gel around the same temp that meat expells its water.
They will also increase your final yield which is one reason you will find them in almost all commercial products. Yes, the commercial processors are using them tomake them have a better Palate Appeal (Thank you @Joe-Hell ) but they also increase the amount of water that they retain, and water is a heck of a lot cheaper than meat!
@BradJ What you seem to have experienced is called “Fatting Out”. This happens when the fat is not properly bound with the protein so as you cook it the fat renders out of the meat and is pushed towards the outside. It then either gets trapped between the casing and the meat or it drips down. What did you use to mix this, how long did you mix and did you use a binder?
He just referenced it in another post but you might want to check out @gadahl’s post titled Summer Sausage Nightmare, it has a lot of great information on the same problem that you experienced.
@Kinger no, it shouldnt make a difference, I was responding to this first thing in the morning before running to a class that I am taking at Iowa state so I think I was thinking at the beginning of the response that you cooked to an internal of 178 and then I realized my mistake but never fixed the response! Sorry, once Im back in Wichita, on Friday things will hopefully go back to normal!
So I’m a newbie to snack sticks but have learned to not start off at a high temp.
My issue isn’t rendered fat it’s actually that the casing is slightly overdone and the inside is just greasy. As in the meat is greasy. So is it that they were just overcooked?
5 lbs straight beef
Snack sticks mix from fleet farm
Started at 120 temp increased in 10 degree intervals smoked 6 hours.
@hinoon Sorry for the late reply, job gets in the way of my hobbies sometimes… That correct, just crack the door on low setting to help let the moisture out. If the casings aren’t dry they won’t take the smoke and you’ll end up with very ugly sticks. The water will wash the smoke off. We live in Rochester NY and it’s cold here…so if the sticks come out of the cooler they will sweat. Just dry them out an you’ll be good to put the smoke to them.
@gerygaub That’s so awesome! I’m so happy that you finally got a chance to do this and that it turned out well! I really love seeing you trying all this stuff out and not letting anything keeping you from trying new things!
@slotown I would say the best way to do this would have been to add some Hickory Smoke Powder when mixing it but it sounds like we might be a little past that! If you have something like Flip Professional Smoke Box and cold smoke it for a little. This shouldn’t be a problem if it is as cold wherever you are as it is here right now! just make sure you put the smoke source as far away from the meat as possible so it does not heat it up. A probe thermometer would be a good idea to make sure your meat is staying below the low 40’s!
@FarmerRon Great question on the “No Smoke” initial phase that we often recommend. We use a PK 100 which can cook and smoke at very low temperatures, far lower than most grills or even pellet grills. We say not to use smoke because it is a waste at that point, the smoke won’t adhere and since we are doing a drying phase with dampers wide open you could potentially run through a lot of chips. Also, if your product doesnt spend that first hour drying and get a lot of smoke on it it could be streaky at the end.
I hope I answered your question, let me know if I didn’t Im typing this on a treadmill trying to wake up on a Saturday Morning!
Have a great day and I hope anyone reading this has something good to smoke, cook and drink tonight!
@revid We have broken this all out by weight and by volume on our Additive Conversion Chart by 1 and 5 lb batches! I am amazed at how much use those have gotten, had I known it would be that useful I would have done it ages ago.
@BradJ I actually usually put the water on top of the drip tray to keep it further away from the burner just in case it somehow spills. I want the burner to have that little bit of protection from the water spilling down into it.
@calldoctoday I would say that a little heavy or a little light will be fine. It would be most important to just not use multiple times more than what you need, and also not just 10% of what you need. Close will be ok, but I would definitely put a small kitchen scale on your wishlist! Hope you have a great Thanksgiving too!
@jycangelica Sorry for the confusion…
Both may be actually correct.
If you are injecting, we recommend holding overnight (12-24 hours is fine) in a 50% diluted solution of the brine, and then smoking the after that.
If you are only brining and not injecting, then you should hold for 5-7 days, then smoke it.
You can read the full instructions in our recipe here:
When you get to the “process” section, follow either the “Injection” instructions or the “Brining” instructions, but not both.
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