Smoking Snack Sticks Ice Bath

Turn the sticks every two hours for best possible results.

Smoking snack sticks ice bath.

Main thing is do not get them too hot. This ice bath stops the cooking process it cools the stick so meat and fat do not separate. But you can smoke them for an hour or so then move to oven to finish if you want. When you are making snack sticks from venison are you letting them sit at room temp for a few days after smoking to dry down or are you freezing them right away.

It also prevents the sticks from being withered and the casing slipping off. Also when you take them off the smoker or out of the oven throw them immediately in an ice water bath to stop the cooking process. All the smoke has already been imparted into the meat thus the redness all the way thru the stick. Simply remove the sausage with the racks or smoke sticks and spray them with cold water.

Casing beef sticks recipe. To fill the casings you need to use a meat gun like the jerky cannon. Ndkoze the ice bath keeps the sticks from shrinking and getting wrinkly. If you like snack sticks do yourself a favor and pick up a sausage stuffer and a smoker.

Washing off the excess smoke does not hurt the sticks at all. How to smoke beef ribs in a smoker. At 150 immediately remove the sticks from the smoker and plunge them into a large cooler of ice water don t be stingy with the ice. Baked the beef sticks for eight hours at 150 f.

Washing off the excess smoke does not hurt the sticks at all. The goal is to cool the sausage down to 120 degrees as quickly as you can. I have been pulling them from the smoker giving an ice water bath and then vacuum sealing them before they go in the freezer. I smoke at 140 until done and then bump the temp until the internal temp hits 160 165 and go into an ice bath for 10 minutes if you use casings.

Ice bath will set the casings to the meat and soften them a tad. If you do the fat will melt out they will shrink and the casings will be loose.