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Snack Stick Temps
Meat Processing • • KillerNoms

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I use my old Bradley pan for water. I like apple and hickory sawdust.
Processing order????
Meat Processing • • smokinbubba

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R

I wondered about the chopper or like a food processor because I have a well made fairly large food processor I thought about using the emulsify the meat, but I have a line on a hobart Buffalo chopper for only 600 with a 5lb capacity I believe, so thinking of maybe getting that for a better product
New Power Users
Non-Food Related • • Jonathon

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JoeB Use the “Ctrl” key to individually highlight them and then save. They will show up on your profile. Acts the same as a check box.
What did everyone cook today?
Bragging Board • • Tex_77

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wdaly JoeB I thank both of you and everyone else on this site for their service. I didn’t have the experience. But, am always aware of those who did past and present.
U

Preventing soggy snack stick casing
General • • USMCPaul

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You need to let them air dry to room temp. This will dry out the casing and help them adhere to the meat even more. I usually let mine dry for at least 1 hour. You do not want to vacuum seal them right away as condensation will occur. When you vacuum seal with moisture the vacuum pull the moisture and can actually boil it at room temp under vacuum. Once on the surface of your snack sticks. They will freeze like that and be soggy.

Gary

@Gary