מקלות חטיף למתחילים - אל פסטור

מצרכים

• 1. Preheat smoker to 110°F on Smoke mode with dampers wide open.
• 2. Hang snack sticks on smoke sticks (avoid overcrowding for optimal airflow).
• 3. Insert meat probe to monitor temperature.
• 4. Dry snack sticks at 110°F for 2 hours.
• 5. Increase temperature to 120°F, run 1 hour.
• 6. Fill pan 3/4 full with sawdust and dampen thoroughly with water.
• 7. Increase temperature to 130°F. Set dampers to 2/3 closed, run 1 hour.
• 8. Increase temperature to 140°F, run 1 hour.
• 9. Carefully remove sawdust pan and increase temperature to 150°F, run 1 hour.
• 10. Increase temperature to 160°F, run 1 hour.
• 11. Increase temperature to 180°F and run until internal temperature of snack sticks reaches 155°F. (1-3 hrs)
• 12. Remove snack sticks from smoker and place in an ice bath until internal temperature drops to 100°F.
• 13. Hang snack sticks at room temperature for 2 hours to bloom.
• 14. Store in refrigerator up to 2 weeks or freezer up to 6 months.