snack sticks

[jjach]

I have my electric smoker, this past week I ordered and received my a-maze-in smoker, collagen casings and 2 different snack stick seasonings from Eldons. I took a pork butt and a brisket out of the freezer. So I am planning on using a 50/50 mix of butt and brisket on the sticks. This is my first time trying sticks, but I have been reading and rereading some of the posts on here. Almost to the point that I am trying to be to perfect. I am planning on grinding and mixing on friday night, stuffing on Saturday, then smoking over low temps on sunday. Gradually raise temps until I get to 152, then into a cold bath before setting out to bloom. Then into the frig for a day or 2. Oh, I almost forgot, I have 8lbs. of pork belly that have been sitting in Harry's maple bacon recipe for a week. That will be cold smoked friday night. So I will be doing my first bacon, and snack sticks the same weekend. If anyone has any thoughts, please chime in.

[Kevin P]

Sounds like your on a mission!

Sticks are fun, and in the bigger scheme of sausage-making, relatively forgiving. Allow some drying time before smoking—into a 110° smokeless smoker for a hour or so. Add smoke from then on & just keep an eye on those smoker temps and you'll be fine. Have fun!

Look forward to seeing some pics!

Kevin