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Author Topic: snack stick question  (Read 2498 times)

Offline DoubleJ

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snack stick question
« on: November 03, 2013, 08:12:35 PM »
I just made some Hi Mountain snack sticks.  The directions don't say anything about dunking them in ice water after cooking to shrink the casings but I think I remember that.  Is this something I do with them?  If so, how long do they stay in the ice water before removing?

Offline DoubleJ

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Re: snack stick question
« Reply #1 on: November 04, 2013, 11:38:44 AM »
Anyone?

Offline Skyvalhunter

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Re: snack stick question
« Reply #2 on: November 04, 2013, 12:02:48 PM »
Guess most people don't shrink them. Might try calling a butcher
The only man who never makes a mistake, is the man who never does anything!!
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Offline SkookumHntr

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Re: snack stick question
« Reply #3 on: November 04, 2013, 12:30:51 PM »
I just made summer sausage and we soaked the casings before we stuffed them!
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Offline Tman

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Re: snack stick question
« Reply #4 on: November 04, 2013, 12:32:20 PM »
I just made a batch this weekend. Couldnt imagine the casings shrinking anymore after cooking, pretty firm already.

Offline KopperBuck

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Re: snack stick question
« Reply #5 on: November 04, 2013, 01:39:29 PM »
I didn't soak my last go round and they seemed to do ok - but that was summer sausage.

Offline Wea300mag

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Re: snack stick question
« Reply #6 on: November 04, 2013, 06:30:22 PM »
I don't soak snack sticks or pep, air dry only.
Keep your nose in the wind and your eyes on the skyline

Offline DoubleJ

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Re: snack stick question
« Reply #7 on: November 04, 2013, 06:31:57 PM »
I'm struggling right now.  Smoker is only getting to 120 degrees and oven only goes down to 170.  The smoked for an hour and are finishing in the oven.  Internal temp is 132 right now

Offline Wea300mag

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Re: snack stick question
« Reply #8 on: November 04, 2013, 06:37:03 PM »
What you have will work, just pull them when they get to 152. I finish mine in the 165-170 range in my smokehouse.
Keep your nose in the wind and your eyes on the skyline

Offline DoubleJ

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Re: snack stick question
« Reply #9 on: November 04, 2013, 06:50:01 PM »
I have another batch that just finished smoking that there is no room in the oven for.  Frick.  I'm gonna be up until midnight

Offline Wea300mag

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Re: snack stick question
« Reply #10 on: November 04, 2013, 07:11:37 PM »
It sounds like you need to build a smokehouse.

Keep your nose in the wind and your eyes on the skyline

Offline Skyvalhunter

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Re: snack stick question
« Reply #11 on: November 04, 2013, 07:14:24 PM »
I don't soak snack sticks or pep, air dry only.
But do yours get that casing shrinkage look?
The only man who never makes a mistake, is the man who never does anything!!
The further one goes into the wilderness, the greater the attraction of its lonely freedom.

Offline Wea300mag

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Re: snack stick question
« Reply #12 on: November 04, 2013, 07:41:30 PM »
They get the crinkled look like store bought pep. I tried soaking many years ago and the casing separated from meat.

Here is a cropped image from Saturday.

Keep your nose in the wind and your eyes on the skyline

Offline Blacklab

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Re: snack stick question
« Reply #13 on: November 05, 2013, 03:18:29 PM »
It sounds like you need to build a smokehouse.

 :yeah:

Hey! I'm not a complete idiot I have parts missing. Though sometimes I wonder.

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Offline viva_che1363

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Re: snack stick question
« Reply #14 on: November 05, 2013, 04:05:46 PM »
are you smoking up some potatoes there  blacklab :chuckle:
“Far better it is to dare mighty things, to win glorious triumphs, even though checkered by failure, than to take rank with those poor spirits who neither enjoy much nor suffer much, because they live in the gray twilight that knows neither victory nor defeat.”
― Theodore Roosevelt

 


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