Snack sticks in oven

[nicholls47]

I’ve been making sticks in smoker with good results-wondering if anyone is doing strictly in oven? I have access to an oven that goes down to 120 degrees, so the question would be would I follow the same cooking schedule in oven as I do smoker-125 hour, 140hour, 155 2 hours, and finally 175 until internal temp of 160. Any tips would be appreciated!

[twilliams]

nicholls47 yes , with no smoke obviously unless it’s outside

[bmartin1000]

https://www.waltonsinc.com/hickory-smoke-powder is a good option for oven cooking.

[Grimpuppy]

I just did a some in the oven last weekend. It was some overflow from the smoker. I have a convection oven and was very surprised and impressed how it turned out. If you have a convection option, definitely use it.

[pepperettes]

nicholls47 yes, yes, same procedure in the oven. I used the oven many times at 175, with fairly good results but your results would be much better starting at 120 and gradual up temps until you hit your internal.

[keend0]

I have done it a few times with smoke powder added. My oven does not go that low so I heat oven and turn off then every 20 minutes of so turn it back on until I get a few hours in then set to 175 degrees which is the lowest it will maintain. Product turned out great. I wish my oven would go down to 120!

[bmartin1000]

I add a pan of water when I use the oven.

[nicholls47]

Awesome! Thanks for all the great advice!

[calldoctoday]

twilliams I don’t know. I long time ago I used to use the oven to smoke things with my old cast iron smoke box. Of course we have that heavy duty commercial range hood too. Most folks would say their wive’s would never let them do that, but Margaret did not mind at all as the wood & meat smelled light & sweet & she loved taking part in the final results.

[ethon bell]

I’m new here and to the Walton products and quite overwhelmed. my old seasoning maker has closed shop. I use to dump a container of his seasoning and sure cure into the meat. Grind it all together let it sit over night. Stuff casings and smoke…

Looks like there’s citric acid and gel additives that I’ll need to buy if I make smoked summer sausage using waltons products? I see the sure cure comes with most summer sausage seasonings. Just really confused on what additives are actually needed vs not.

Procedures for storing is let hang in the fridge for a week then vac seal and freeze. The following weekend

[samspade]

ethon bell look in the “university” area you will find info on most meat projects from fresh sausage to sausages who’s names I cant pronounce.

[Midwest_kc]

ethon bell Citric acid, sure gel, etc, are optional, based on if you want the results that they provide. Citric acid is a cure accelerator (so you can stuff grind/mix/smoke on the same day) and provides a tangy flavor that some like. Sure gel helps with protein extraction and as a binder. This isn’t necessary, but I find it helpful for making sure I get the protein extraction needed.

You do not have to use either, though. The additives videos and tutorials that Meatgistics has does a great job of explaining all the different additives you can use, and why you may (or may not) want to.

[JohnG5]

This Meatgistics University post on making snack sticks can help you nail down a cooking schedule. https://meatgistics.waltonsinc.com/topic/763/cured-sausage-106-basics-of-making-snack-sticks