snack sticks.

Sausage making and curing meats.

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sancho
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snack sticks.

Postby sancho » Tue Jan 14, 2014 9:35 pm

Just finished on the smoke. I did a taste test after the water bath and the flavor is spot on. Lots of crushed red pepper and garlic and mustard seed. They'll finish up overnight at about 50 with air blowing on them. Sorry for the poor pic, but I was in a hurry.



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Txdragon
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Re: snack sticks.

Postby Txdragon » Tue Jan 14, 2014 11:24 pm

Mmmmm... Buck sticks!!! Man, those look great!
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sparetimetoys
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Re: snack sticks.

Postby sparetimetoys » Wed Jan 15, 2014 8:51 am

oohh yeaaa step into a Slim Jim. love those thinge with a cold brewski
Thank You to all the fine folks here for all the tips and advice so I can now smoke a chunk of meat and folks actually eat it.
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Grizz
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Re: snack sticks.

Postby Grizz » Wed Jan 15, 2014 9:37 am

Sancho....I am more then willing to supply the beer if you bring the stix.....
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ChileFarmer
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Re: snack sticks.

Postby ChileFarmer » Wed Jan 15, 2014 10:01 am

Sancho, you did good. Really pretty sausage. CF :D
OK, get over it, you lost. God bless America

http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
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Re: snack sticks.

Postby Sr_Egor » Wed Jan 15, 2014 11:01 pm

Do you mind sharing the recipe. I have yet to make some knock your socks off Stix.
sancho
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Re: snack sticks.

Postby sancho » Thu Jan 16, 2014 3:58 pm

Sure, Ill give it to you in standard measurements for a 5# batch:

1 cup water
2 tbls salt.
1 tsp cure #1
5 tbls crushed red pepper
2 tbls fresh garlic
1 tsp cayenne
1 tsp whole mustard seed
1/4 tsp of Fruit Fresh (ascorbic acid)

add all that to the water. I use all pork with a 70-30 fat ratio. Mix it thoroughly and then sprinkle in 1/8 cup dry dairy and mix again. I grind on the 1/8 plate, by the way. Stuff into 19mm casing. I use collagen on these small ones, but that's a personal preference. Also, these are fairly hot, so you might want to adjust the pepper flake. They're fine with course ground black pepper and/or caraway seed. If you're adding either of those add at a ratio of 1 tsp per pound.
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Txdragon
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Re: snack sticks.

Postby Txdragon » Thu Jan 16, 2014 7:08 pm

sancho wrote:Sure, Ill give it to you in standard measurements for a 5# batch:

1 cup water
2 tbls salt.
1 tsp cure #1
5 tbls crushed red pepper
2 tbls fresh garlic
1 tsp cayenne
1 tsp whole mustard seed
1/4 tsp of Fruit Fresh (ascorbic acid)

add all that to the water. I use all pork with a 70-30 fat ratio. Mix it thoroughly and then sprinkle in 1/8 cup dry dairy and mix again. I grind on the 1/8 plate, by the way. Stuff into 19mm casing. I use collagen on these small ones, but that's a personal preference. Also, these are fairly hot, so you might want to adjust the pepper flake. They're fine with course ground black pepper and/or caraway seed. If you're adding either of those add at a ratio of 1 tsp per pound.

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Re: snack sticks.

Postby garzanium » Thu Jan 16, 2014 11:24 pm

Pardon my ignorance, but this is cooked similar to jerky? I have made jerky, but never these sticks.

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sancho
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Re: snack sticks.

Postby sancho » Thu Jan 16, 2014 11:27 pm

No, it's just smoked until it reaches an internal temp of 157 or so. Maybe 155. The idea here is to keep as much moisture in it as possible, so it'll be juicy. These are small in diameter, so I hit them with the smoke at 140 or so for about 2 hours and then finish them off as fast as I can after that. About a total smoker time of 2 hours and 45 minutes or so.
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Papa Tom
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Re: snack sticks.

Postby Papa Tom » Fri Jan 17, 2014 9:38 am

sancho wrote:Sure, Ill give it to you in standard measurements for a 5# batch:

1 cup water
2 tbls salt.
1 tsp cure #1
5 tbls crushed red pepper
2 tbls fresh garlic
1 tsp cayenne
1 tsp whole mustard seed
1/4 tsp of Fruit Fresh (ascorbic acid)

add all that to the water. I use all pork with a 70-30 fat ratio. Mix it thoroughly and then sprinkle in 1/8 cup dry dairy and mix again. I grind on the 1/8 plate, by the way. Stuff into 19mm casing. I use collagen on these small ones, but that's a personal preference. Also, these are fairly hot, so you might want to adjust the pepper flake. They're fine with course ground black pepper and/or caraway seed. If you're adding either of those add at a ratio of 1 tsp per pound.


Thanks Sancho
Just a suggestion:
Ascorbic acid is a cure accelerator and it works well so I would suggest that you mix the cure #1 with the meat first when grinding or after then follow the procedure. Not a huge deal but it could cause uneven curing and discoloration (a bleached look).
tarde venientibus ossa....
sancho
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Re: snack sticks.

Postby sancho » Fri Jan 17, 2014 8:19 pm

Thanks Papa. That's a good tip. I mixed this batch in a meat mixer, so the distribution was very thorough. It fact, I just ordered a 25# LEM mixer than attaches to my grinder. Can't wait to get it. It should really make mixing evenly clean, quicker, and a whole lot easier.

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