If saltiness is an issue, you should look at the Equilibrium method, then you shouldn’t have to worry about rinsing.
Stick time
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Made some deer sticks for a friend. 16 pounds venison and 12 pounds pork butt. Went with h summer sausage seasoning I had on hand and added teriyaki to 10 pounds. Used 21mm fresh for the teriyaki and 32 for regular with cheddar, what he wanted. I’m not a teriyaki fan so haven’t tried them, I’ll get his opinion.
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Joemy96 they look really nice
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling last edited by
Joemy96 those look great. I noticed you lay your sticks flat to smoke. I do that because I’ve been using a GMG. Just bought a Matterbuilt and was wondering about hanging them. Have you tried that? If so, what were your results?
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Those turned out looking good. Joemy96. Which do you prefer for snack sticks, the 21mm or 32mm ?
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I’ve only done sticks once so far in my MB but hanging give you way more room. I did not use any cheese but the cane out great.
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Joemy96 Those look great
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wdaly I haven’t tried hanging. Main reason is the temp difference between the top and bottom of the pit boss. The bottom would burn and top would be raw.
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processhead I prefer 21 or even 19. Only downside is when using cheese, they are harder to stuff with a smaller tube.
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Joemy96 they look good
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Joemy96 looks great
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by cdavis
wdaly I hang my sticks in the masterbuilt and they turn out great
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Joemy96 those sticks look terrific.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
cdavis is that extra pan in there for moisture?
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cdavis the bottom don’t burn? My pitboss can very 30-50 degrees from top to bottom.
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mrobisr I run no water in it for 2 hours, I already had removed the foil to add water to get the steam to help set the casings. The pan also helps drippings from getting into the fire pot.
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling last edited by
cdavis Thanks. Haven’t tried them yet but open to soon.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
mrobisr yes sir I use it as a moisture pan/ drip pan and heat deflecter.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Joemy96 I’ve checked mine. It’s about 10 degrees difference top to bottom. I don’t run my sticks all the way to the bottom and they cook pretty evenly.
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Joemy96 I think this is one of the first time I see a stick cut before cooking rather than cut after cooking. Are the ends pretty crispy that way, or better yet, what is the advantage (since you could coil them flat on the rack the same. Just a newb question
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Dr_Pain the 32 don’t coil to good so I cut them to fit my smoker grates. They do get crispy. I cut that part off and package separately
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