I'm thinking about trying to make these. Has anybody else had experience? Recipes for relatively mild ones? Casing specifics? Can they be racked or must I make up some sort of hanging stick arrangement?
TIA!
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Hi, yes, I've made snack sticks. I make them with a Jerky Cannon from LEM Products.
They don't require a casing.
For seasoning, you can buy any of the pre-packaged jerky seasonings. LEM does sell a mix specifically for snack sticks, but I believe the jerky mixes work just as well.
You can also find many recipes for jerky marinades, etc. atnullJust Jerky Recipes
To smoke the sticks, since they're pretty soft, I just place them on foil-covered smoking racks. Turn them over about half-way through the dehydration-smoking process.
Go easy on the smoke. Otherwise, your sticks will taste like wood.
Good luck.
They don't require a casing.
For seasoning, you can buy any of the pre-packaged jerky seasonings. LEM does sell a mix specifically for snack sticks, but I believe the jerky mixes work just as well.
You can also find many recipes for jerky marinades, etc. atnullJust Jerky Recipes
To smoke the sticks, since they're pretty soft, I just place them on foil-covered smoking racks. Turn them over about half-way through the dehydration-smoking process.
Go easy on the smoke. Otherwise, your sticks will taste like wood.
Good luck.
Richard: Thanks for the ideas.
LEM Products has a catalog of mixes, cannons, and casings - now Andi can't say that nobody told her.
LEM Products has a catalog of mixes, cannons, and casings - now Andi can't say that nobody told her.
One up on ya, TJR...I get the LEM catalog! So, there... 
Hi, tjr,
I know you are a long-timer at this forum, so I may be wrong, but I think this topic may have come up here about a year ago or so. You might try a search if you haven't already. Might have been under a jerky thread. I KNOW I saw a thread somewhere about this, just can't be sure it was this forum. I kind of think Stogie may have weighed in on it also, but I could just be thinking about his many jerky posts. He kind of seems to be a guru of jerky!
You may have already checked them out, but for the benefit of anyone else reading this thread, Eldon's Sausage and Jerky Supplyalso is fairly informative, and offers a wide selection of, you guessed it, sausage and jerky supplies. Have a great day!
I know you are a long-timer at this forum, so I may be wrong, but I think this topic may have come up here about a year ago or so. You might try a search if you haven't already. Might have been under a jerky thread. I KNOW I saw a thread somewhere about this, just can't be sure it was this forum. I kind of think Stogie may have weighed in on it also, but I could just be thinking about his many jerky posts. He kind of seems to be a guru of jerky!
You may have already checked them out, but for the benefit of anyone else reading this thread, Eldon's Sausage and Jerky Supplyalso is fairly informative, and offers a wide selection of, you guessed it, sausage and jerky supplies. Have a great day!
Matt: That's right, there was a discussion of extruded ground jerky, Pardon My Extrusion by Andi, but could not find anything about using casings. I think I want something a bit less dry than jerky. Stogie's Mettwurst recipe might be a starting point - but again he doesn't say much about casings.
Would especially like any advice on collagen casings - have read somewhere the story about the difference between the fresh sausage and smoking ones.
Would especially like any advice on collagen casings - have read somewhere the story about the difference between the fresh sausage and smoking ones.