New to Smoking,Questions on beef sticks


  • Hi-
    I am new to smoking and have question on adding pork fat to venison. WIll a pork shoulder roast work from my local market? If I substituted for beef what part of beef fat do I need? do I need suit fat?
    Also when smoking and I want to add smoke when do I put the smoke chips in?
    I currently have a MES 40.
    Thanks!
    Steve

  • Team Blue Admin Walton's Employee Power User

    @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.

Log in to reply
 

Suggested Topics

  • 7
  • 17
  • 36
  • 3
  • 5

Community Statistics

22
Online

15.0k
Users

3.2k
Topics

33.9k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.
Change Text Size