Need a little advice for snack sticks

[StevenW]

I am trying to come up with a good snack stick and have tried a couple of times but have not been able completely satisfied. What I want as the end result is a more solid and wrinkled texture. Here is what I’m doing and I hope someone might spot where I’m going wrong.
1. Used .5 pounds of venison, 1.5 pounds of 93% ground beef and 1 pound of ground pork (percentage not listed on package)
2. Used a snack stick kit from Basspro – traditional flavor. Followed directions … added ¾ cup ice water for the 3 pound mix.
3. I started with 17mm casing but had problems sliding on horn and ended up blowing out a couple so I went to a 19mm.
4. After stuffing I placed in refig overnight to cure and dry a bit.
5. I let them sit out for about 30 minutes before placing in smoker.
6. I have a Masterbuilt electric smoker and set it at 120 for 2 hours, 140 for an hour, 160 for an hour and then to 175 until IT was 155. I left the vent open during the complete cycle.
7. I let them cool for an hour and then placed in refig.
The overall flavor is good but, again, I didn’t get the wrinkle. I did notice that after cooling there was still seepage. Maybe I had to much fat content?
Any suggestions are welcome.
Steven

[Richtee]

Most likely...you need to leave 'em in a frost free fridge for a few days to a week...that will dry them out. Also...kinda critical... as SOON as they hit 153 ( perfectly safe) drop them in a tub of icewater and chill as fast as possible to prevent fat meltout...sounds like what you had.

[Jimh]

The ice water bath is what I was going to suggest

[curious aardvark]

Most likely...you need to leave 'em in a frost free fridge for a few days to a week...that will dry them out. Also...kinda critical... as SOON as they hit 153 ( perfectly safe) drop them in a tub of icewater and chill as fast as possible to prevent fat meltout...sounds like what you had.

yes to the ice water bath.

on the 19mm casing.

As far as the cooking goes - I have never understood this multi stage temperature system. As afr as I can see, it's totally unnecessary.

I either smoke them hard and fast. Or they go for 5-6 hours at 148 in the dehydrator.
Or set your smoker about 10-20 degrees above the finished temp you're aiming for and leave till they hit it. that'll give you a drier sausage and no pissing about with temps :-)

The ice bath is what gives you the wrinkled skin.

Best advice would be to make your own mixes - lots and lots of recipes on here.
It sounds too wet to me - but then you never know what kind of filler crap is in those mixes. If you've got lots of soy protein concentrate that will hold the water in the sausage. and you'll be pushed to get a really firm texture.

Your meat mix sounds fine. but for me, packet mizes are NEVER going to do the job.

Try this mix

Also try my cooking method and use an ice bath like rich says.

And see how that suits you :-)

[StevenW]

Guys,

thanks for the advice and I'll try your suggestions.

Steven

[Snarlingiron]

Take a look at this thread:
http://www.smoked-meat.com/forum/showthread.php?t=21005

These turned out the way you are describing. Pretty dry and wrinkled. Scroll down to post #5 to see the recipe and technique. Mine were in the smoker for around 24 hours total. This was intentional to dry them out.

[Richtee]

Guys,

thanks for the advice and I'll try your suggestions.

Be sure to let us know how it worked out.

We're all happy to lend a hand. Or a smartassed remark as well

[Bearcarver]

I can't help you with your mix as much as other guys can, because I make mine "unstuffed". Such as I don't use that much water, but like I said, I don't stuff them, so I don't need it.

I also use an MES, and your temps look good.
The multi-staged is to give it more time to smoke, however you could do it with only two temps, like maybe 130˚ for as many hours as you want (6-8 maybe). Then up to your 175˚ to finish them off.
If you just go right to 175˚ it won't be in the smoker long enough to get the amount of smoke many of us want.

Bear

[Bearcarver]

As far as the cooking goes - I have never understood this multi stage temperature system. As afr as I can see, it's totally unnecessary.

I either smoke them hard and fast. Or they go for 5-6 hours at 148 in the dehydrator.
Or set your smoker about 10-20 degrees above the finished temp you're aiming for and leave till they hit it. that'll give you a drier sausage and no pissing about with temps :-)

Reason for Multi-Stage:
Either of your methods are fine, but would not get near as much smoke on them as I like. Lower temps for longer times is needed for us "Smoke-Hounds".
Like I said in the other comment---It wouldn't have to be a lot of different temp steps. A long time at 130˚, and then up to about 175˚ to finish it would be Great. IMO


Bear

[Big Guy]

I think you don't have enough fat. I like to have 25% in the raw sausage meat. Temp control is critical if your smoker gets above 175F you will render out fat. DO NOT use an ice water bath! this will prevent the case from shrinking. Once you stix have reached the proper Internal just shut off the smoker and leave them in for a couple of hrs. Them remove to a fridge overnight, you will have wonderfully wrinkled stix. If you want them drier leave them open in the fridge for a couple of days until you get the right dryness.

[Richtee]

I think you don't have enough fat. I like to have 25% in the raw sausage meat. Temp control is critical if your smoker gets above 175F you will render out fat. DO NOT use an ice water bath! this will prevent the case from shrinking.

Agreed on the fat content... but the water bath has always been a boon for me BG... especially on the bigger sausages. Perhaps that's the deal...more heat retention in the bigger ones... I was getting melt out alot before I went to the waterbath...

[Big Guy]

Agreed on the fat content... but the water bath has always been a boon for me BG... especially on the bigger sausages. Perhaps that's the deal...more heat retention in the bigger ones... I was getting melt out alot before I went to the waterbath...

I use an ice water plunge on hog cases and larger where I want a smooth case. On the small 19,17 mm snack stix I want a wrinkled case. So I don't ice bath. Temp control is even more critical with the small cases, You need a good temp sensor the small stix will render out fast.

[Rednose]

I agree completely with BG. NO ice bath. That is NOT what gives you the wrinkled casing you're looking for. Here's a link that may give you some help...
http://www.smoked-meat.com/forum/showthread.php?t=20544