Making Snack Sticks: Dehydrator or Smoker?

Jack from Eureka, UT wrote:

I’m making snack sticks for the very first time. Should I make them in my smoker or in my dehydrator? Any other tips for a first timer? Thanks!


Jack,

Thanks for the question and certainly you will want to use your smoker. This would be the correct choice for several reasons.

First, the final internal temperature will be difficult to reach when you are running at the low temperatures in a dehydrator. You will be looking for a final internal temperature of 158F and this will be difficult to achieve if your dehydrator oven only goes to 155F.

Also, remember dehydrators are designed to remove moisture from the products that you place inside of them. Doing this to your snack sticks is going to make for a very dry product.

Fire up your smoker and run the temperature at 130-140F while smoking for about 2 hours, then turn the smoke off and increase the cabinet temperature up to 170F for 45min to an hour.

Check your temperature. If you have not achieved the 158F internal temperature you are looking for increase the temperature in the smoke house to 190 - 200F and watch your product temperature closely. The internal temperature will rise quickly at higher temperatures and you don't want to over do it and ruin the product.

After the temperature has been reached, remove the sticks immediately and begin cooling them down as quickly as possible.

Thanks for the question and good luck!

"The Meat Man"
Brad Lockwood

Making Snack Sticks with BBQ Sauce

Todd from Fremont, IN wrote in:

I bought all the equipment to make summer sausage and snack sticks. I have had barbeque snack sticks made at my local butcher shop. When I try to make them the taste is good but I have to add so much BBQ sauce that the meat loses its consistency and just kind of melts in your mouth. Do they make a powdered BBQ that would eliminate this issue?


Great question Todd!!

I love these type of questions! Here's what's happening to your product... BBQ sauce contains vinegar. Vinegar breaks down muscle fibers. So by mixing BBQ sauce into your meat, the vinegar breaks down the already-ground meat even more and creates mushy mud pies!

Yes, there is an answer and you are correct, the answer is powdered BBQ flavoring which is available most anywhere. Look for a good smokey BBQ rib rub and start experimenting with small batches, be sure to portion the seasonings accurately each time so you know exactly how much you have added. Don't simply sprinkle it on and take a guess - measure the seasonings using a measuring cup or teaspoon to get an accurate measurement of seasonings. This way, if your first small batch doesn't have enough flavor you can always add more or less in the future.

Good luck and let us know how it turns out for you!

"The Meat Man"
Brad Lockwood

The sausages I make shrink in the dehydrator - What am I doing wrong?

Kendall from Chapin, IL said:

I have tried making summer sausages and snack sticks. When I cook them in an oven or dehydrator, they always shrink badly. But, when I get them done professionally, the casings and meat stay nice and smooth. What am I doing wrong?

My Favorite Question!! Be sure to watch the Summer Sausage video on my Hunter's Butcher Shop blog to learn the secret! 

Add some non fat dry milk to your meat batch. 1/2lb for every 25# of meat. The non fat dry milk does not change the flavor at all, but will help bind and hold additional water during the cooking process. This will keep your product nice and firm. 

Another secret in the video is to use ice rather than water during the grinding process so you don't break down the proteins in the meat by overheating the meat. 

Always remember when cooking in the oven, you are applying a very dry heat that tends to really dry out your product so placing a large pan full of water into your oven will help create humidity and reduce the shrink on the product. 

Also use Hi Mountains Summer Sausage mix as it already contains additional binders to help keep the product firm during the cooking process. 

For even further instructions see the Advanced Sausage Processing DVD on the website as well. If you're a sausage maker, you will absolutely love it!

Brad Lockwood

Do I need to use water when smoking snack sticks?

Brad:

Do you recommend using water when smoking snack sticks in my Bradley smoker?

Thanks!

Keith

Keith,

Yes, I do recommend using water for a couple reasons. First, the water in the pan placed below the smoke generator feed is very important for extinguishing the old brick of sawdust. If the brick is not drowned out, the brick will keep burning - releasing a bitter burnt flavor into the smokehouse and into your meats. 

This water and the brick feed are a very important part of savoring the flavor of your Bradley smoker. This way, you are burning a fresh new brick of sawdust and not the same old burnt dust (similar to cleaning a pipe so you don't get the resin flavor).

Secondly, the water will create moisture in the house, giving you a good moist product.

Brad