Greasy meat not rendered fat issue
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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
Bradley smoker
Started at 120 temp increased in 10 degree intervals smoked 6 hours.
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@mcherbies I find that when I use carrot fiber I like to use 1.5 qt to 25lbs of meat for snack sticks. It is boarder line too much water but the finished product is top notch and everyone raves at how much moisture is still in my sticks.
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@mcherbies Yeah, 2 quarts of water per 10 lb is going to present a few problems for you for sure. We would recommend 1 qt per 25 lb batch. I’ve done as much as 2 quarts per 25 lb batch and even that was pretty soupy. Now, it DID stuff like a dream, hardly had to turn the crank but it gave me an odd texture…don’t remember if it did anything to the casing or not.
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