First batch of Jalapeño snack sticks!
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Great flavor with just the right amount of heat!
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Looks awesome. Thanks for the picture. Did you use a commercial mix, or your own?
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I used the Excalibur Jalapeno Snack Stick Seasoning. They have gotten rave reviews from everyone that has tried them. I usually only do small batches, the Excalibur seasoning is very convenient.
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@jsaaz23 Those look great, what was your meat block? I have seen a lot of people recently tying off the end of their snack sticks, if you are using smoked collagen from walton’s that shouldn’t be necessary, the casing should be able to hold the meat in there without the tie. Now, if you are doing it to prevent the little bulb that sometimes appears at the end of a hung snack stick then I understand but it isn’t 100% necessary. If you are doing it for appearance or even just peace of mind then I totally understand!
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@Jonathon I used 80/20 Beef/Pork with 80/20 lean/fat. The strings have really two purposes, one is to hang them from hooks in the smoker and the second is just appearance.
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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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