Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Dehydrating => Topic started by: RAD on October 14, 2014, 06:23:41 AM

Title: Finally – Good Sticks
Post by: RAD on October 14, 2014, 06:23:41 AM: 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.

(http://i1121.photobucket.com/albums/l501/rdelemos/dehydrating/10_14%20Good%20Sticks/20141013_091804_zps12ff3b52.jpg)

(http://i1121.photobucket.com/albums/l501/rdelemos/dehydrating/10_14%20Good%20Sticks/20141013_094606_zps76e55ba7.jpg)
Smoke them if you got them

(http://i1121.photobucket.com/albums/l501/rdelemos/dehydrating/10_14%20Good%20Sticks/20141013_125014_zpse3674ace.jpg)
dehydrate @135 until IT 150-155

(http://i1121.photobucket.com/albums/l501/rdelemos/dehydrating/10_14%20Good%20Sticks/20141014_042804_zps0223cddd.jpg)
After IT 150 and an overnight stay to cool

(http://i1121.photobucket.com/albums/l501/rdelemos/dehydrating/10_14%20Good%20Sticks/20141014_044326_zps3178a9dd.jpg)

(http://i1121.photobucket.com/albums/l501/rdelemos/dehydrating/10_14%20Good%20Sticks/20141014_044343_zps7dafcb2e.jpg)
skins
Title: Re: Finally – Good Sticks
Post by: sliding_billy on October 14, 2014, 06:33:51 AM: Those look great!
Title: Re: Finally – Good Sticks
Post by: muebe on October 14, 2014, 07:08:13 AM: RAD they look really good! I think your temp adjustment made a biggest difference. And the smoke makes for great flavor!

I usually use 85/15 for mine and no casings. 1 hour of smoke and a 155F temp. I use my Bradley with a convection fan and PID for the dehydrating. I go by look when they are done and approximate time.
Title: Re: Finally – Good Sticks
Post by: smokendevo on October 14, 2014, 07:58:40 AM: Good job Rad. Those look very good. I agree with Mike the temp change made the biggest difference for you. I am surprised the casings came right off with no problem. Guess that was a good thing ;D
Title: Re: Finally – Good Sticks
Post by: TentHunteR on October 14, 2014, 08:28:09 AM: They look good RAD. I think the extra fat helps a lot, especially with beef sticks.
Title: Re: Finally – Good Sticks
Post by: Scallywag on October 14, 2014, 08:30:55 AM: I want some of those sticks!! Nice job!
Title: Re: Finally – Good Sticks
Post by: TMB on October 14, 2014, 08:36:34 AM: Quote from: Scallywag on October 14, 2014, 08:30:55 AM
I want some of those sticks!! Nice job!
Add me to the I want list!
Title: Re: Finally – Good Sticks
Post by: nepas on October 14, 2014, 09:23:55 AM: RAD

Nicely done.....WTG Looks good.
Title: Re: Finally – Good Sticks
Post by: HighOnSmoke on October 14, 2014, 10:05:48 AM: Awesome looking sticks RAD!
Title: Re: Finally – Good Sticks
Post by: Las Vegan Cajun on October 14, 2014, 10:36:13 AM: Sticks look great, nicely done. ;)
Title: Re: Finally – Good Sticks
Post by: RAD on October 14, 2014, 07:24:17 PM: Thanks everyone. Just want to add one step I left out (that's what I get for trying to post before work). I increased the heat and checked every 30-40 minutes to make sure I didn't get too high. I think I will start looking at them instead using a thermo. Now I need to add some heat.
Title: Re: Finally – Good Sticks
Post by: africanmeat on October 15, 2014, 01:59:24 PM: They look amazing .
Title: Re: Finally – Good Sticks
Post by: DWard51 on October 16, 2014, 10:58:52 PM: Those look great!!!!

The 2nd batch I did, I mixed and stuffed right after mixing. I then let them rest in the fridge overnight before cold smoking and then bringing up to temp like you described. I think giving the mix & meat time to meld overnight also makes a difference.