HuntingNet.com Forums - View Single Post - Difficulty stuffing meat sticks.
View Single Post
Old 01-06-2023, 12:40 PM
  #3  
kellyguinn
Super Moderator
 
kellyguinn's Avatar
 
Join Date: Nov 2007
Location: Choctaw, Oklahoma
Posts: 1,346
Default

The snack sticks can be a pain for sure especially if adding dried jalapeno and cheese. You might want to try a slightly larger funnel. I have been using a 1/2" funnel for use with 19mm collagen casings but I might up the size just a touch to 21 mm. I have liked the snack sticks so well I actually ground up the 5 deer I have taken this year except for the backstraps and neck roasts.

As far as the pork I used and 80/20 ratio (probably a touch less on the fat). I ground up a pork loin roast with a good fat cap that I used for the 20%. After stuffing I let sit while the smoker comes up to 165 as this gives the casings time to dry. (dry casings accept smoke better) Then smoke for 3 hrs, If internal temp has not reached 155 raise temp to 225 then pull from smoker at the 155 internal temp and place in ice water bath, once cooled lay out to completely dry before packaging.
kellyguinn is offline