Snack Sticks with Culture added

[jeffkakuk]

Ok I’m really liking the sausage I made and added f-lc culture but now was wondering if anyone can help me for making snack sticks. Is the ingredients almost the same as the summer sausage but in smaller casings? And as for smoke times I’m wondering how long to go for. Thanks again guys.

[Tex_77]

Head over to this Meatgistics University post on the basics of snack sticks. https://meatgistics.waltons.com/topic/763/the-basics-of-making-snack-sticks-cured-sausage-106

[mrobisr]

I have done mine for as little as thirty minutes and as long as 3 hours, so it really depends on how smoky you want them. Being a smaller diameter, they will get smokey faster, but it is really a choice of taste, no more or no less.

[koko13]

I’ve got the 11lb stuffer and using the 12mm horn to make deer sticks, the horn plugs up when adding hi-temp cheese. The #16mm horn is very difficult using natural sheep casings. Any suggestions? Would a 13mm work ok?

[mrobisr]

.@koko13 f I do not add cheese to my product, but with the standard meat product adding more liquid is the key to easy stuffing. Adding more liquid on the front end then drying on the back end is the simplest solution to easy stuffing.