snack stick recipe
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@everyone today is the day! I have roasted some garlic and getting ready to grind. I am going to make 2 6.4 lb batches, I am using 110% the amount per lb of the pepper and garlic jerky and I am adding a half of an entire clove of the roasted garlic! Ill let everyone know how it goes!
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I’ve used made the Roasted Garlic smoked sausage before and thought it has great flavor, I don’t see why you couldn’t use that to make a snack stick. Jonathon what do you think about that?
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AdamCA Yeah, someone here brought that up but that doesnt seem as fun!
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Jonathon I get it, you just like experimenting with stuff. But hey that’s part of the fun right and it helps us schmucks at home learn as well.
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AdamCA I’m fairly amazed that this post has 300 views…I’ll tell everyone what, if these sticks come out good we will do a special drawing somehow, and I will send a package of them to one person. Sometimes it is better to ask forgiveness of Austin than permission!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon
Count me in on that!
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Jonathon you should send to @joehell for scrutiny lol !
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craigrice Okay, so the verdict is in! Both flavors were awesome, but in my opinion (and most people here) thought that the Willies Snack Stick with the fresh-roasted garlic was a little better than the Pepper and Garlic Jerky Seasoning. But, seriously you can’t go wrong either way! We roasted our garlic at 400 degrees for 40 minutes and then we added it during the second grind. When I do this again I will be roasting it and then chopping it up very small and sprinkle it on while I am mixing because some bites have an awesome roasted garlic flavor and others not so much. This is because when it is roasted the garlic breaks down so much that it is very hard to get it to disperse. Video and recipe will be coming out soonish.
We will be working on our podcast soon and we will have some information on how someone might win a package of these!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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craigrice Okay, so the verdict is in! Both flavors were awesome, but in my opinion (and most people here) thought that the Willies Snack Stick with the fresh-roasted garlic was a little better than the Pepper and Garlic Jerky Seasoning. But, seriously you can’t go wrong either way! We roasted our garlic at 400 degrees for 40 minutes and then we added it during the second grind. When I do this again I will be roasting it and then chopping it up very small and sprinkle it on while I am mixing because some bites have an awesome roasted garlic flavor and others not so much. This is because when it is roasted the garlic breaks down so much that it is very hard to get it to disperse. Video and recipe will be coming out soonish.
We will be working on our podcast soon and we will have some information on how someone might win a package of these!
Jonathon the best way to chop anything very fine is to use a ninja chopper as I have one I can attest to it in a few pulses bringing anything to a puree with a little added liquid then it could be added to anything
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Hi, Not sure where to post this so I will start here. Dose anyone use just plain hamburger, 80/20 from the super market and of course with the added flavoring for whatever? Or is the preferred method to grind your own chuck and add the backfat I s there a big difference?
Thanks…charlie -
Hi, Not sure where to post this so I will start here. Dose anyone use just plain hamburger, 80/20 from the super market and of course with the added flavoring for whatever? Or is the preferred method to grind your own chuck and add the backfat I s there a big difference?
Thanks…charlieMuxmun Just plain 80/20 would be too lean in my opinion. I would still add extra fat. And when I say fat I mean “pork fat” if you are able to get it. Ground burger would be ok but seems to be better if you grind your own. If you don’t have a grinder then by all means ground beef and ground pork will get it done.
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If I had to use hamburger, I would use 73/27 that comes in 10 pound chubs.
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Muxmun Yeah, I agree that 80/20 is probably going to be too lean. I’d add some pork fat to get it to at least 75/25 but probably 80/30 would be better. Pork fat is preferable to beef fat as it is has a creaminess that other fats don’t. I usually make my sticks out of 100% pork but some people do prefer beef. Grinding your own meat is going to give you a better finished product (in my mind at least) but if it is not possible or you don’t feel like cleaning a grinder buying preground meat is an option.
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Muxmun Yeah, I agree that 80/20 is probably going to be too lean. I’d add some pork fat to get it to at least 75/25 but probably 80/30 would be better. Pork fat is preferable to beef fat as it is has a creaminess that other fats don’t. I usually make my sticks out of 100% pork but some people do prefer beef. Grinding your own meat is going to give you a better finished product (in my mind at least) but if it is not possible or you don’t feel like cleaning a grinder buying preground meat is an option.
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