Author Topic: New Snack Stick Recipe Tomorrow  (Read 1193 times)


  • Sr. Member
  • ****
  • Posts: 134
New Snack Stick Recipe Tomorrow
« on: August 08, 2020, 10:43:57 PM »
Made a new snack stick recipe trying tomorrow.

I got the idea from this page.

It looks similar to a pepperoni seasoning.

Going to do this procedure

125F for 1 hour
140F for 1 hour
155F for 2 hours
175F until internal meat temp of 160F

Does anyone add the jerky fan for the first hour or 2 to help with drying?

Also I might take out at 152F vs 160F

I just do 5lb batches for the first run, so see if I like it.  A lot work for the amount of sticks.

Also Iím seriously considering getting the cold smoker, and the extra door with the pre drilled holes. 

Phillip   Ramsey MN


  • Sr. Member
  • ****
  • Posts: 134
Re: New Snack Stick Recipe Tomorrow
« Reply #1 on: August 08, 2020, 10:47:57 PM »
I also went with the dextrose, hoping for some lacto fermentation, but Iím guessing I wonít get any without adding the bacteria. 
Phillip   Ramsey MN

Pork Belly

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 1812
Re: New Snack Stick Recipe Tomorrow
« Reply #2 on: August 09, 2020, 03:06:52 PM »
I agree with taking it out at 152, I run mine up to 150 then quench in ice water. Unlike you I dont ramp up the heat.

I run the smoker at 200 with plenty of smoke. I rotate the sticks each hour for even cooking. Don't overload your smoker racks. Keep the sticks from touching and I don't run them all the way to the edges of the racks. Rotate your racks as needed if you see uneven cooking.

I have not run the jerky fan. I think if you ramp the heat, plus add the fan you are going to have dray sticks. not just surface dry but internally the meat will be dry. Sticks are 19-22 millimeter depending on manufacturer. That small size is tasty but is unforgiving. 
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud