How To Make Homemade Snack Sticks
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fourgonefishn I would recommend starting it in an oven and getting it to 160° IT before moving it to the dehydrator. Sticks in the dehydrator can be dicey unless you can get your dehydrator up to 180 or so and it doesn’t like you can. Now, it is cured, so you MIGHT be ok but starting in the oven will be a better idea for safety.
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Thanks for all the help. Will take everything into consideration.
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Since you are using carrot fiber you can use anywhere from .2 to .4 of a qt of water, which would be 3.2 to 6.4 oz of water. The more water you add the easier it will stuff but the longer your cook cycle will be as the water has to be cooked out!
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I smoked my snack sticks last night. I used my Meater to watch temps. It works well other than you cant get to far from my PK100 with my phone. I see you can us IPad or another phone. Has any one connected to there Apple Watch? If so how did you do it? I was looking for away but couldn’t figure it out.
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mosales It should work with an Apple Watch. I’ll give it a shot tomorrow, mine was eaten by my monster of a dog but we have a few people at work who have them.
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mosales It should work with an Apple Watch. I’ll give it a shot tomorrow, mine was eaten by my monster of a dog but we have a few people at work who have them.
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Hi
I have sent questions thru the w pepperoni page and received a confirmation from email but have not got an answer just yet. My question is I bought everything to make pepperoni sticks from w pepperoni seasoning. I have carrot binder and encapsulated citric acid and sure cure. I plan on putting them in casings. I planned on making with beef but my wife wants the first batch in turkey. Do I use everything and do the quantities change that I planned on using for the amount of meat.Thanks in advance
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Hi
I have sent questions thru the w pepperoni page and received a confirmation from email but have not got an answer just yet. My question is I bought everything to make pepperoni sticks from w pepperoni seasoning. I have carrot binder and encapsulated citric acid and sure cure. I plan on putting them in casings. I planned on making with beef but my wife wants the first batch in turkey. Do I use everything and do the quantities change that I planned on using for the amount of meat.Thanks in advance
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sbtech So, pepperoni from turkey huh!? Should be good, we did some out of snow goose recently (https://meatgistics.waltonsinc.com/topic/1911/meatgistics-university-wild-game-goose-pepperoni-sticks?_=1591139642283) and it was awesome. I would recommend you add pork fat at about a 20% ratio for best results. If you don’t want to add pork fat I have used Carrot Fiber and Cold Phosphate before and gotten good results with turkey in that past https://meatgistics.waltonsinc.com/topic/415/how-to-make-a-juicy-homemade-turkey-bratwurst I dont think it is as good as the pork fat but it is a work around.
If you are going to add more seasoning per lb, and I would only recommend this if you weren’t going to add pork fat, then I would only do a small amount more, like 3-5% to combat the lack of fat. Still use the same amount of sure cure and carrot fiber and ECA. You should be good!
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sbtech So, pepperoni from turkey huh!? Should be good, we did some out of snow goose recently (https://meatgistics.waltonsinc.com/topic/1911/meatgistics-university-wild-game-goose-pepperoni-sticks?_=1591139642283) and it was awesome. I would recommend you add pork fat at about a 20% ratio for best results. If you don’t want to add pork fat I have used Carrot Fiber and Cold Phosphate before and gotten good results with turkey in that past https://meatgistics.waltonsinc.com/topic/415/how-to-make-a-juicy-homemade-turkey-bratwurst I dont think it is as good as the pork fat but it is a work around.
If you are going to add more seasoning per lb, and I would only recommend this if you weren’t going to add pork fat, then I would only do a small amount more, like 3-5% to combat the lack of fat. Still use the same amount of sure cure and carrot fiber and ECA. You should be good!
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If I want a more shelf stable stick, but I’m also adding citric acid, could I refrigerate the meat over night after mixing and adding sure cure. Then, come back the next day and add in the citric acid, stuff, the cook? Is that even necessary, or does the addition of the citric acid at first mixing almost act like a cure in its self?
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If I want a more shelf stable stick, but I’m also adding citric acid, could I refrigerate the meat over night after mixing and adding sure cure. Then, come back the next day and add in the citric acid, stuff, the cook? Is that even necessary, or does the addition of the citric acid at first mixing almost act like a cure in its self?
jramey I wouldn’t wait to stuff, your meat is going to setup and become extremely difficult to stuff.
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jramey I wouldn’t wait to stuff, your meat is going to setup and become extremely difficult to stuff.
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Randyman How much harder it is to stuff? I’ve done it before and had best luck when I don’t fully mix in the seasoning. I’ve also given up on stuffing sticks once because it was like trying to stuff cement mix. I just ran it back through a grinder and used it as ground product.
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Randyman How much harder it is to stuff? I’ve done it before and had best luck when I don’t fully mix in the seasoning. I’ve also given up on stuffing sticks once because it was like trying to stuff cement mix. I just ran it back through a grinder and used it as ground product.
Jonathon It’s been a lot easier since I got the 11 lb. stuffer. I use to use my meat grinder with the stuffing tube attachment but that was a 2 person job and the end product was like a 16mm hot dog. The auger was pulverizing the meat and I was looking for a stick with a courser texture. I might be adding a bit too much water in order for the stuffer to work but it seems to be working fine. Usually, I cube the meat and fat, add the seasoning, mix by hand then refrigerate overnight. The next day I grind through the course plate, add in the ECA and some water and mix by hand till the meat gets pretty sticky. Back in the fridge for a couple of hours then stuff and smoke. This seems to work for me. R!
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Randyman Ah, so you are adding seasoning then regrinding, that is going to solve most of your issues right there I would think! I once added so much water that it was basically soup. Easiest stuffing I have ever done though! However, that really drove home the fact that with a semi-dry sausage such as Snack stick or Summer Sausage you are going to have to cook out most of the water you add, so cook times go up! Sounds like you have a plan that works for you though. Can I ask why you hold it overnight? is it a timing thing or do you think it develops more taste?
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Randyman Ah, so you are adding seasoning then regrinding, that is going to solve most of your issues right there I would think! I once added so much water that it was basically soup. Easiest stuffing I have ever done though! However, that really drove home the fact that with a semi-dry sausage such as Snack stick or Summer Sausage you are going to have to cook out most of the water you add, so cook times go up! Sounds like you have a plan that works for you though. Can I ask why you hold it overnight? is it a timing thing or do you think it develops more taste?
Jonathon It’s a timing thing. By the time I get the pork barely frozen, cut up and seasoned it’s usually too late in the day to grind, stuff and smoke. I can start the next morning and get it smoked and chilled in a reasonable amount of time. That, and I’m a little lazy-just getting use to this retirement thing. Randy.
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