LOL! Just did a 4 pound load yesterday. (I’m Mr. Smallbatch, I do 5< loads generally.)
I mixed my meat at a 50-50 ratio, Beef/Pork shoulder. Works for me.
I use Waltons, Willies Snack Stick Seasoning. Tastes just right. I ground my mixture with my course plate, then mixed in the Willie’s with my Pink Salt added (Proportioned by weight of the meat) while mixing.
Then reground through a 3/16" plate, and let the mixture chill down again. After a couple of hours, I stuffed my collegen casing using my stuffer. That snack stick rope got put up over night to let everything work.
Using my MES 30, this time I decided to cut some pieces out of some old SS oven racks I saved from a bygone kitchen range. Worked good with some smallish S-hooks to hang it from one of the MES racks. The oven rack was thicker bar, and wider spaced, and worked out just dandy. Plus, I could load my folded ropes from the small baking pan onto the new hanging rack easily. I’ve used 1/2" copper water pipe before, hung in my smoker. But I think this new thing works betterer.
So the rope is hung nice on a rack I’d already pre-fit to my MES 30, I hung it up in my pre-heated MES (125°), and started my sawdust burn using an Amazen tray in a Mailbox Mod*. Apple Wood is my preferred wood, about 2 hours works for me.
The “Program” ia 125° for 1 hour. 140° for the next hour. 155° for the next 2 hours. And 175° for the remainder until the internal temperature reaches 165°. I got that right here from Austin’s Meatgistics video.
Now, typical for MES smokers, the temperature in mine runs high. I use one of my leave-in meat thermometers for the Snack sticks, with an oven probe to monitor the MES box. (Thermo Pro TP-08)
If you do that, you can set the “Food Probe” alarm to let you know when the snack sticks reach 165°, bingo, Done. ;^)
- = I did >1< Salmon smoke in my Brand New MES 30 and knew I needed to modify it. I’m a smoker, not necessarily a cooker. I cold smoke Salmon, Bacon, Nuts, Butter, Etc.
Things I cold smoke are cooked after, or blanched before, they are smoked.
If you are interested in this modification, I suggest watching this Video on YouTube.
I got the Willie’s Snack Stick Mix to do 25 pounds. But I dole it out in batch weights for the pounds I have available to do. Hence, Mr Smallbatch. At nearly 70 YO, I’m not sure I could handle doing a full 25# batch. And if I did, I’d probably be pooping Willie’s mix trying to eat it all. :grin:
25 Pounds of Snack sticks is considerable cord wood to gnaw on. :face_with_rolling_eyes:
Ergo, Mr. Smallbatch here. With MES smokers on hand to do Smoking. But processing Snack Sticks in a MES is a great way to make them, using Walton’s Meatgistic’s video for referance.
Inna tray: (Small baking pan)
Inna a Vac Bag ready to Snack:
Hope this helps. :wink: