I have been trying different things making snack sticks and each time they get a little better. My biggest issue is they are always too dry for me. So, I finally made a batch that I think are pretty tasty and not dry at all.
What did I do differently this time?
1. I used more fat in my meat, 80/20
2. I cold smoked for two hours (Really makes a flavor difference)
3. I hydrated @135 only. I let it go for 4 hours and then checked every hour thereafter for IT of 150-155.
4. After I got the temp I wanted I let it rest overnight in the dehydrator.
The skins come loose so I pulled it off and it really didn’t matter for flavor.
Smoke them if you got them
dehydrate @135 until IT 150-155
After IT 150 and an overnight stay to cool
skins