Handload Snack Sticks

Preparation

1. If using sheep casings, rinse and soak in warm water for 30 minutes.

2. Grind beef (or venison) and pork through a 3/8” plate and again through a 3/16” plate.

3. Add seasoning and mix until fully incorporated.

4. Mix cure with water, then add to the meat.

5. Continue mixing until the meat becomes tacky.

6. Stuff the meat block into casings.

7. Line the smoker drip tray with fresh aluminum.

Smoking Procedure

1. Preheat the smoker to 100°F with dampers closed.

2. Once smoker is preheated, hang snack sticks in the smokehouse, ensuring no pieces are touching.

3. Insert meat probes to monitor temperature.

4. Open dampers fully and dry the snack sticks for 1 hour at 100°F.

5. After 1 hour, fill a pan 2/3 full with sawdust, dampen thoroughly, and form it into a funnel shape. Place it on the smoke burner.

6. Raise the temperature to 125°F with the top damper 1/8 open and the bottom damper to 3/4 open.

7. Smoke for 5 hours at 125°F.

8. After 5 hours, remove the sawdust pan and raise the temperature to 170°F, closing the dampers.

9. Cook until the internal temperature reaches 158°F.

10. Once internal temperature is reached, immediately transfer to a cold-water bath for 10 minutes, cooling to 100°F.

11. After cold-water bath, dry at room temperature.

12. Store the finished snack sticks in a cooler.

Fermented Sausage Smoking Procedure - If you are using encapsulated citric acid in a fermented snack stick product, follow the smoking procedures below.

1. Preheat smoker to 100°F with dampers closed.

2. Dry for 1 hour at 100°F with dampers open.

3. Smoke at 150°F with 3/4 pan of moistened sawdust until internal temperature reaches 140°F. Top damper should be 1/8 open and bottom damper 3/4 open.

4. Smoke/Cook at 170°F with 1/2 pan of moistened sawdust until internal temperature reaches 158°F. Both dampers should be set to 1/8 open.

5. Once internal temperature is reached, remove snack sticks and place in a cold water bath for 10 minutes.

6. Dry at room temperature and store in a cooler.