Smoking Snack Sticks Temp

This is crucial for this bacterium not to multiply within the pepperoni.

Smoking snack sticks temp. Snack sticks can be made out of almost any meat block but you can t treat an all beef or pork snack stick the same as the one you are making out of a deer you got last weekend. Preheat the smoker to 100 degrees f and then put the beef sticks in plug in the probe and leave the meat for an hour. Continue until desired dryness or dehydrate further for slim jim like dryness. Then i bump up the temp to 180 until the sausage reaches and it of 152.

Then bump temp up to 175 f till internal temperature measures 152 f. This temperature range is where the sausage will be during the last three steps of the pepperoni making process. After that time increase the temperature to about 120 125 degrees f and leave it like that for about 4 hours. Stuff into sheep casings or small stick size casings 17 19mm.

Then bump up the temp to 140 and add what ever smoke you like. Smoke 1 1 2 2 hours at 150 160 f. If you started them in your oven you probably want to have the door cracked open no matter what your minimum temperature is because that first step is something of a drying step. Macminn18 said in smoking sausages and snack sticks temp issue.

Nitrites prevent growth of botulism bacteria which thrive between 40 140 f. When you hit the it take out the sausage and put it in an ice bath to quick cool it and stop the cooking process. You ll need a meat probe to do that. If you are using any type of wild game like venison elk moose etc.

You need to be using smoked meat.