Registered nurse in a post acute skilled rehab and long term care facility

twilliams said in How To Make Homemade Snack Sticks:

keoni02 like McCormick artificail bacon flavored bits or real bacon cut up into bits pieces?

Two pounds of bacon fried up then put through the food processor to make my own bacon bits.

Not a fan of prepackaged bacon bits. And, I buy the “irregular slices” so it’s cheaper too

So I decided to put them in the oven for a couple hours to make sure they were above temp. I feel better now about eating them

Excellent. Thank you

I ordered more supplies today so it’ll be a while. But in time, twilliams, in time, sir

Allllllll riiiighty… so, some test batches are done. First group is the “surprise” batch I’ve been working on. Unfortunately I apparently didn’t stuff them as well so texture isn’t where I’d like it but the flavor is BACON CHEESE BURGER!!!
Yes, actual bacon bits are in there!

Center batch is Honey BBQ which turned out perfect! The small batch at the right is using the Parmesan Garlic Bratwurst seasoning and it turned out pretty good.

Overall, very happy with today’s outcome

So I realize this isn’t about making sticks however tonight I used the Honey BBQ Snack Stick Seasoning (using the 2lb conversion ratio) to make burgers topped with provolone cheese… AMAZING!!!

Never thought about that. I mean I wash my equipment before use and lay parchment paper down on my counter top as well for an extra barrier while stuffing. But didn’t really think about it in helping with shelf life

I have a question as far as curing and shelf life. Aside from sure cure, what else can be used aside from the encapsulated citric acid to help with the curing and having the snack sticks last longer? I honestly don’t like the tang that the citric acid produces.

So I decided to put them in the oven for a couple hours to make sure they were above temp. I feel better now about eating them

I have a Bradley Smoker. Did 10lbs of sticks this afternoon. The sticks were in the smoker for 4-1/2 hours with an oven temp of 200-210 the entiretime. But by the time I went and got them out of the smoker (had a health scare with the dog), the smoker had been off so long there wasn’t even any heat in it still, like I was able to grab the rack with my bare hand with no issue. The smoker was off at least 30-40 minutes by the time I got to them. Small amount of radiant heat coming off the sticks still but been long enough out of the heat that I wasn’t able to get a true temp off them. Think they’re ok or should I put them in the kitchen oven for a while

twilliams said in How To Make Homemade Snack Sticks:

keoni02 like McCormick artificail bacon flavored bits or real bacon cut up into bits pieces?

Two pounds of bacon fried up then put through the food processor to make my own bacon bits.

Not a fan of prepackaged bacon bits. And, I buy the “irregular slices” so it’s cheaper too

Allllllll riiiighty… so, some test batches are done. First group is the “surprise” batch I’ve been working on. Unfortunately I apparently didn’t stuff them as well so texture isn’t where I’d like it but the flavor is BACON CHEESE BURGER!!!
Yes, actual bacon bits are in there!

Center batch is Honey BBQ which turned out perfect! The small batch at the right is using the Parmesan Garlic Bratwurst seasoning and it turned out pretty good.

Overall, very happy with today’s outcome

I ordered more supplies today so it’ll be a while. But in time, twilliams, in time, sir

I’m from Illinois too. Northwest area

LOL Jonathon
Excellent, thanks fellas!!!