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I’m new to meatgistics
I have a question for Austin
I noticed on your finished chicken brats that the ends where open
Do you tie them? Or just cut to length?
And what length?
Thanks for all the great information you provide!
I usually twist link, and then cut the links. I have tried tying sausage before, but it is a little too time consuming for my liking.
If you just twist link and cut, the ends may open up a bit as you cook.
For length, I just try to make them about bun length, so they fit as good as possible, something about 6 inches.
We’ll that was the first thing that came to mind the first batch i ever made. had a cold beer in hand and was sampling one and closed my eyes to savor the moment and the smoke aroma smelled just like i had a lit cigar in my mouth thus the term [meat cigars]
@Jonathon Was there another thread or topic that addressed glycerine and using a vacuum tumbler?
@doug7777 142 degrees is a stalling point where the fat starts to render. I used to get very impatient and start cranking up the heat to get the INT to go up. That usually results in burning all the fat out of the snack sticks. Be patient. The temp will eventually start to rise again. Once it does, it will continue to do so at a steady pace. I have had snack sticks in the smoker for 24 hours or better due to having 25lbs hanging at one time. I have also had 4-5 lbs at a time in the smoker only take 4-5 hours total.