I am new to making snack sticks and I was wondering what temps do I cook them at in a oven? It only goes down to 170 degrees

Hey guys I’m going to do a 5 lb batch using sure gel and was wondering how much do I put in per pound? And also how much water do I add to the meat?

Yes I had a pan in the bottom and there was plenty of humidity wen I opened the door. Is there a difference between different brands? Maybe the Lem brand is a little thicker?

Making snack sticks

I used a casing by LEM. That’s what I had. My cart already has walton’s casings in it. But is it just the lem casings that are bad or was it something I did. I cooked them to the schedule on walton’s. I followed everything perfect. I was gonna make another batch but I want to wait if the LEM casings are bad.

Well I tried my first batch yesterday and the meat came out good but the casing is to tough to eat. What did I do wrong? I followed the temp schedule exactly in my smoker. I am wondering if I understuffed the casings. Any suggestions would be great.

I am trying to figure out the amount of water I need to add to my batch of 5 lbs. Above Johnathan explains it but I don’t have any binder in it. This batch I am doing eca and cure. He said 1/4 cup per pound using binder but with no binder how much should I use?

I am going to go with the carrot fiber binder but it doesn’t say how much to use in a 5 lb batch. Can you let me know how much to use?

I purchased this seasoning and was reading for small batches it wants 3 Tbls and 1 teaspoon per pound of meat. Does that sound accurate? It seems high to me but I have never done it.

What is the best binder to use to help keep it moist? I see there is Alot of options on the walton website.

I only make 5 lb batches. How much water do you recommend per pound? I never tried a binder. I only used the cure and ECA. If I use the sure gel do you add it right away in mixing or last minute? Does it still have to sit to cure or cook right away? Do I add water to my cooking process and if so when?