Determining Snack Sticks IT
ADJWIS last edited by
Most recipes I’ve researched suggest an IT of 152° - 155°. My question is, what’s the most efficient method of taking the IT of a snack stick. Should I use a probe and slide it into the center of one of the snack sticks hanging in the smoker? Is it better to slide the probe into the top of a snack stick as it hangs or up from the bottom? Thanks in advance for your help!
@ADJWIS It will depend on what type of thermometer you have available. If you have something like the Grill Eye that can stay in the smoker during the smoking process then you will most likely want to insert it so the probe is facing down and angled slightly so the tip of the probe stays as close to the middle as possible. If you were to try to push it in from the bottom you run the risk of the probe being pulled out by its own weight.
If you are using something like the a Digital Probe Thermometer like this one then you can insert it up into the center of a stick from the bottom as that will generally be a little easier to get in the exact middle.
I hope this helped!
I have the Tenergy Solis 6-probe, works awesome. I monitor pit temp, and a probe in the hot spot and one in the cold spot of the smoker. This way i know when to rotate. I also use a thermo-pen instant read to verify a couple places before we take them out. I do put the probes in on an angle get a good reading from the center of the sticks.
ADJWIS last edited by
Thanks for the reply Gents! I have a Maverick ET-733 Dual Probe Thermometer that I use when smoking. I inserted one of the probes from the top down into one of the sticks and it seemed to do a pretty good job.
This was my first attempt at homemade snack sticks and based on the feedback I received from one of my daughters and my wife, two of my three biggest critics by the way, they both told me the sticks were really good. Needless to say I was pleased with their feedback but know there are some areas that need improvement.
@ADJWIS They look good! A few things that can help almost any snack stick
1)Make sure you are getting the proper amount of protein extraction. This will keep your fat bound up in the meat and less will cook out during the smoking process.
2)Use Encapsulated Citric Acid when making almost any snack stick. The ECA gives the meat that nice tang flavor, increases shelf life and allows you to go right from Stuffing to Smoking without having to hold it overnight. I’d also say the same for Summer Sausage actually.
3)Add Cheese to your sticks. The pieces of cheese we carry are easily small enough to fit into a snack stick casing and we have Ghost Pepper (one of my favorites now but VERY hot) Sriracha (a good taste, slight Sriracha flavor and little to no heat) then we also have Swiss, Mozz, Hot Pepper and Cheddar.
If you had any specific deficiencies in your sticks that you wanted some help with let us know!
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.