The wood often comes as wood chunks wood chips or pellets wood chunks allow a steady slow release of smoke while wood.
Best wood for smoking snack sticks.
Grill traeger jerky low slow sink your teeth into a pre historic chunk of protein.
So we d say that the best wood chips for smoking turkey are cherry.
This is my smoked snack sticks recipe.
Continue until desired dryness or dehydrate further for slim jim like dryness.
Stop at 152 f internal temperature for fresh snack stick style.
Knowing the type of wood that you use for smoking meat is an art and one that you should master if you want your meat smoked perfectly.
Scroll down to see our table which will show you the best wood chips for your chosen meat.
The same thing may happen if you decide to smoke beef sticks.
This requires a consistent temperature below 200 f.
Any recipe or gourmet snack can be traegered try any recipe.
Smoking wood plays a role in the flavor and the color of the meat it also forms a bark or crust on the meat in general mild woods are good for fish and poultry medium fruit woods are best for poultry or pork and strong woods hold up against dark red meat flavors.
Look into the smoked beef jerky smoked roast beef and of course check out the best meat smoking blogs around for ideas as well.
Then bump temp up to 175 f till internal temperature measures 152 f.
Pork is an interesting meat because it can work well with any wood.
It has a mild smoke taste but it s sweet enough to compliment the turkey nicely.
You can make these snack sticks on a dehydrator but this camp chef woodwind pellet grill adds amazing flavor to these.
The main secret for smoking this snack is that when we apply a low level of heat to this meat the purpose is to dry it and not to cook it.
Also cherry will give your turkey a brilliant color that will look fantastic when serving.
It can turn out to be a little challenge for you and you have to know how to properly do it.
The wood you use for barbecuing your meat can add a tantalizing and unique flavor to your food and it all happens naturally during the cooking process.
Smoke 1 1 2 2 hours at 150 160 f.
Stuff into sheep casings or small stick size casings 17 19mm.
