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Meatgistics - Walton's - Community

Hanging snack sticks in smoker

Scheduled Pinned Locked Moved Meat Processing
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  • A Offline
    A Offline
    adoyle Yearling
    wrote on last edited by
    #1

    Is it necessary to tie the ends of snack stick ropes for hanging in a smoker. I always have and it is rather labor intensive. I’m wondering if I could just cut them to length and leave the ends open, would the meat stay in the casing?

    C 1 Reply Last reply
    0
  • C Offline
    C Offline
    Cabelas90 Team Blue
    replied to adoyle on last edited by
    #2

    adoyle We do this on a weekly basis with no issues! If mix good and get good protein Extraction should be no Issues. I know some people do tie for peace of mind so feel free to do that as it wont hurt anything!

    1 Reply Last reply
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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #3

    adoyle Yeah, we do not tie any of them closed. You might get a bulb at the end depending on your smoke schedule and moisture content but it’s absolutely not necessary to tie them!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

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  • A Offline
    A Offline
    adoyle Yearling
    wrote on last edited by
    #4

    Thank you guys. Smoking 30lbs tomorrow and this will save a lot of time!

    1 Reply Last reply
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  • P Offline
    P Offline
    Parksider Team Blue PK100 Power User
    wrote on last edited by
    #5

    If you want to cheat you can always zip tie them but I stopped tying them a while ago too.

    John C.

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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #6

    adoyle If you want to really speed things up then try finishing them in water. There have been a ton of posts on here about how to do it but I always like to point people to either Summer Sausage Nightmare where it first was brought up by Parksider or to the Meatgistics university Advanced Cured Sausage for steps on how to do this!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
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