Snack sticks ?
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Does the type of pepper by weight change the hotness, I see so many types of pepper used in recipes, black pepper , white pepper, coarse black pepper, crushed red pepper flakes,Chipotle powder, cayenne and so on… Right now I think I will add 1/2 ounce of Crushed red pepper
in each of the two 12.5 batches I did before and see what happens to them and also will make 2 more different 12.5 lb batches with different types of snack stick seasoning. If I am going to go to all the work may as well have some varietyakdave that’s what I do, make 5-10lb. Batches and change up the flavor with different pepper or different amounts of pepper to see what works! Have come up with keeper recipes that way!
One of the batches this weekend I used dehydrated Jalapeno’s, they turned out very nice, substituted the crushed red pepper for the Jalapeno’s
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Im a huge fan of crushed red peppers and course black pepper. You will notice a much nicer flavor by adding those with some good additional heat. Pepper choices do matter, just depends on what you like! I would be careful with cayenne pepper, that can get carried away pretty quickly by adding too much.
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akdave that’s what I do, make 5-10lb. Batches and change up the flavor with different pepper or different amounts of pepper to see what works! Have come up with keeper recipes that way!
One of the batches this weekend I used dehydrated Jalapeno’s, they turned out very nice, substituted the crushed red pepper for the Jalapeno’s
@s-a-m not sure if you do or not, but i will soak my dehydrated jalapenos in the water i add for about 10 minutes. Helps them become a bit more attractive in the finished product.
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@s-a-m not sure if you do or not, but i will soak my dehydrated jalapenos in the water i add for about 10 minutes. Helps them become a bit more attractive in the finished product.
lamurscrappy I didn’t rehydrate the Jalapeno’s but their somewhat rehydrated in the finished product, as I let the sticks sit overnight before smoking.
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akdave I’m pretty sure the difference in how ground it is doesn’t make much of a difference in hot, white pepper is also same hot level as black just used when you don’t want black flecks in the food. They are different than red pepper/cayenne pepper and what not. Check this out https://en.wikipedia.org/wiki/Scoville_scale
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akdave I’m pretty sure the difference in how ground it is doesn’t make much of a difference in hot, white pepper is also same hot level as black just used when you don’t want black flecks in the food. They are different than red pepper/cayenne pepper and what not. Check this out https://en.wikipedia.org/wiki/Scoville_scale
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@s-a-m “a little”? Ghost is as hot as I ever want to go and I hear the Trinidad Scorpions are hotter!
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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@s-a-m “a little”? Ghost is as hot as I ever want to go and I hear the Trinidad Scorpions are hotter!
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@s-a-m “a little”? Ghost is as hot as I ever want to go and I hear the Trinidad Scorpions are hotter!
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@s-a-m I tried some peanuts recently that were dusted with Carolina Reapers and while incredibly hot they were also incredibly good!
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3 years ago i grew jalapeno, serrano, habanero, De Arbol, ghost, trinidad and carolinas in my garden. It was the most fun and rewarding feeling i have ever had growing in the garden. Trinidad and Carolina’s are insane but the cutest little peppers.
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twilliams lol cute killers! If I remember correctly the carolina reaper was made in someone’s garden as a mistake? Don’t bother googling that, or anything else I say!
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I am interested on the discussion about not using ECA if you are not smoking till the following day. I made six 12 lb batches of different flavored sticks (50/50 pork/venison)and each one had ECA but the smoking process took longer than planned so I was smoking for 3 days. After stuffing, the stick were outside and around freezing temps while waiting for the smoker to free up. I had no issues with them waiting to smoke and everyone loves them. I will say they do have a strong tang and I wish I would have done a batch without to compare. Trying to understand others big concern about not smoking immediately when using ECA.
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cfkarch The issue with not going directly to the smoker is that if the encapsulation was ruptured during the mixing process it will destroy your bond as the proteins will be denatured by the acid. Now, the encapsulation isn’t designed to break down until it reaches 130° and it won’t fully dissolve until it has been above 130° for an hour so it SHOULD be fine but you are running the risk of that citric acid interacting with the meat too soon.
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cfkarch The issue with not going directly to the smoker is that if the encapsulation was ruptured during the mixing process it will destroy your bond as the proteins will be denatured by the acid. Now, the encapsulation isn’t designed to break down until it reaches 130° and it won’t fully dissolve until it has been above 130° for an hour so it SHOULD be fine but you are running the risk of that citric acid interacting with the meat too soon.
Jonathon Thanks Jonathon. I guess I was lucky. I underestimated the time to get the sticks smoked. I will be using your other helpful hints next time with the sponges and water bowl to get the temps to peak quicker. Learned a lot after processing 200lbs total of meat in 4 days!
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cfkarch It seems as if most of the time it ends up ok but to be safe smoking same day is the best. But, hey, life gets in the way sometimes!
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