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
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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
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Those look great!
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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.
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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
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They look good RAD. I think the extra fat helps a lot, especially with beef sticks.
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I want some of those sticks!! Nice job!
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I want some of those sticks!! Nice job!
Add me to the I want list!
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RAD
Nicely done.....WTG Looks good.
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Awesome looking sticks RAD!
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Sticks look great, nicely done. ;)
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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.
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They look amazing .
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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.