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Snack sticks without pre-made seasoning
User Recipes • • AndyHCMC

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AndyHCMC I will pass along a few recipes that I have from Rytek Kutas and the Mariański’s. You will need to down size. Adjust as needed. I will need to check my books when I get back home and see what I can find, I know you are looking for beef snack sticks.
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Waltons Blog • • Jonathon

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Chef oh I cooked them until they got black and I had so many layers of burned on BBQ sauce. I will say it was crispy.
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Fatted out sticks
URGENT 911 • • smokinjerky1991

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Get snack sticks to 140 in the smoker and then water bath them in water heated to 160, once they reach 160 internal dump the hot water and add cold Ice water till they cool then, let them drip dry with a fan blowing over them. A double steam table pan works great on a double propane burner for water bath finishing all sorts of smoked cased products Dave
Shout out to an EARLY Meatgistics Member!
Non-Food Related • • Jonathon

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This is interesting, because I am pretty sure that while Meatgistics didn’t get started until 2016, I was buying stuff from Walton’s several years before that.
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Dry rub bacon cure no booster question
General • • hawktalon99

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This something I read on the wed a couple of years ago and have been doing it and like the finished product. Weigh your pork belly skin off. Figure the amount of cure you will need. Divide that into 1/3rds. Rub 1/3rd of cure on both sides of belly. and wrap in plastic wrap. Let it cure for 4 days. Open and put one more third of cure on the meat side and rub in and rewrap. repeat after 4 more days. after four more days unwrap and give it a quick wash under cold water and then soak in cold water for 20 to 30 min. Let it air dry unwrapped in the fridge over night. Then you can process it any way you like. I cold smoke about 4 hours or untill it gets a nice light smoke color. Loosely wrap in parchment paper over night, then cool in the freezer and slice . Works good for me and has a nice cured flavor all through the bacon.

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