Made 6 pounds each of chicken fajita and smoked jalapeno sausage yesterday. They turned out great I think I like the chicken better than the pork now. If you use chicken for cured sausage always use sure gel add about 20 to 25 % more seasoning than you do with pork. Also I mix mine for at least 6 to 8 minutes with hand mixer. After stuffing just smoke as you would pork except bring internal temperatures to 165.
Alternative to Home Oven
Lost River Jones last edited by
So, I try to do snack sticks on a schedule of
125F for 1 hour
140F for 1 hour
155F for 2 hours
175F until internal meat temp of 160F
But … my home oven … like most ovens … doesn’t let you set the thermostat at these low temps. So, I’ve developed some work arounds, but its not ideal.
Is there any type of small “oven” by a company like Weston or the like that makes an oven that will set low temps like that? Is there any other way to make snack sticks in the oven other than rigging your particular oven?
Lost River Jones Not that I know of, the best we have done is propping the lid https://meatgistics.waltonsinc.com/topic/1463/meat-processing-equipment-208-low-temp-oven
Lost River Jones Do a search for Alton Brown homemade smoker. He uses an old army crate with a heat plate and some air holes drilled in the top to make his own smoker. Take out the hotplate he uses to generate smoke and you have a low temp oven.
After you get the idea of what he does then research a PID(proportional–integral–derivative) controller. You can purchase one off the web for under $50. That would make his design pretty full proof on maintaining temps.
Now you could buy a cheap electric smoker and modify it with a PID controller to get the desired temp control. I would probably go that route as even a cheap model will have the racks and door etc already in place.