This is my second attempt at snack sticks in the #4. I used the spicy snack stick seasoning from ps seasonings. I added 4 ghost peppers to the 25 pounds of deer and pork meat. Put the meat in the smoker at 1am and programmed the auber like this:
100 degrees for 2 hours
120 degrees for 2 hours
140 degrees for 2 hours
160 degrees for 2 hours
185 degrees until internal temp hits 150 degrees.
Plugged the jerky fan in so that it could extract the moisture.
I loaded up the amnps and lit one end.
I woke up at 6am to get ready for work and saw the internal temp was at 124 degrees and the smoker was at 140 degrees (i think). There was about 1 inch left of pellets in the amnps. Placed the IP camera to view the auber so I could monitor the cook while at work.
The IT hit 150 degrees at around 2:15pm I think. The auber shut the element off but the fan kept extracting moisture out and cooled the cabinet down to ambient temps (75 degrees today).
When I got home at 4:30pm, the sausage was perfect. No oils on the skin of the sausage and no drips on the bottom. Good indication of no fat out. Cut some samples to taste and it was superb! best snack sticks I have ever eaten.
