What kind of meat do you use for snack sticks?

What kind of meat do you use for snack sticks?

Snack sticks can be made from just about any type of meat, from beef, pork, chicken, other poultry, wild game, or a combination of meats. Walton’s recommends using a lean to fat ratio of at least 80/20, and many times a 30% fat ratio, with a maximum of 40% fat.

How do you smoke beef snack sticks?

Smoke them for 1 1/2 – 2 hours at a cabinet temperature of 150°F-160°F. Then bump the cabinet temperate up to 175°F until internal temperature measures 152°F. At this temperature, you will have a fresh snack stick style.

How do you use beef sticks?

5 Delicious Ways to Eat Beef Jerky

1. Mix into cornbread. Cornbread studded with bites of beef jerky is your new go-to side for roast chicken or pork.
2. Simmer in tomato sauce. A little jerky in your pasta sauce adds complexity and richness.
3. Whip up a batch of turkey jerky beans.

What beef is best for beef sticks?

The best cuts of meat for beef jerky are Top Round, Bottom Round, Lifter and Pectoral, but a variety of cuts can be used such as Flank Steak and Skirt Steak. These cuts of beef check all the boxes for beef jerky—economical, lean, and full of flavor.

How long should snack sticks sit before smoking?

Process in one of the following ways: Place sticks in oven and dry for 1 hour and 15 minutes on each side or until internal temperature reaches 165°F. Stuff into sheep casings or 17-21mm collagen casings and smoke in smoker or cook in oven at 180°F. until the internal temperature reaches 165°F.

What is the best casing for snack sticks?

Sheep. Sheep casings are the most tender of the natural casings. The smaller diameter of sheep casings makes the perfect for making small link sausages like breakfast sausage and hot dogs, to snack sticks.

How long should you smoke snack sticks?

Depending on the exact temperature you have the smoker set to, it should take anywhere from six to nine hours to smoke snack sticks in a smoker. Read on to learn more.

What temperature do you smoke snack sticks?

SMOKING: Mix all ingredients, stuff into 18-22 mm sheep casings. Form to desired length. Smoke at 100-110° F for 4 hours. Remove smoke and hold at 110° F another 8 hours, then raise temperature to 180° F and cook until the internal meat temperature reaches 145° F.

What is the difference between beef sticks and beef jerky?

Beef jerky is made from whole-muscle, lean cuts of beef that are cooked and dehydrated. Beef sticks, on the other hand, are made with chopped and mixed meat that is pushed into a casing. Think of a smaller sausage that is pre-cooked and ready to eat. Both beef jerky and beef sticks are made with different flavors.

How bad are beef sticks?

In short, though beef jerky is a healthy snack, its best consumed in moderation. Most of your diet should come from whole, unprocessed foods. Though beef jerky is healthy, avoid eating too much of it, as it’s high in sodium and may come with the same health risks that are linked to eating processed meats.

How long to smoke snack sticks?

Most of us start our sticks at 120 for 1.5 – 2 hours without smoke so the exterior can dry. Then we bump up the temp to 130 and add smoke. Every 30 minutes after that, we bump the temp up 10 degrees until the pit temperature is 170.

How do you make beef sticks?

Directions In a large bowl, mix meat and remaining ingredients thoroughly. Divide into 1-pound portions and shape into logs. Wrap each log in culinary cheesecloth, securing ends with twist ties. Place on racks over jelly roll plan and bake at 325 degrees for about 2 hours, until firm. Remove cheesecloth and wrap sticks in aluminum foil.

What is size for snack sticks?

There are usually 3 sizes for the snack sticks and they are 17 mm, 19 mm, and 21 mm. I usually see the 19 mm ones being used, but I’ve got a pack of the 21’s at home. Any of these would work just fine to produce a good snack stick.

What is a snack stick?

Snack sticks are kitchen-crafted, hearty snacks made by a family-owned company. All-natural hickory smoke, the finest beef and lean pork, and superior smokehouses make our snack sticks deliciously different—and we don’t package our products until we know they’re perfect.