How To Make Homemade Snack Sticks
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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!
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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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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I’ve been letting my snack sticks “age” for 24 hours in the fridge before smoking. Good idea, bad idea? Neutral? Can they go from the stuffer right to the smoker? Using all Walton products and ingredients.
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I’ve been letting my snack sticks “age” for 24 hours in the fridge before smoking. Good idea, bad idea? Neutral? Can they go from the stuffer right to the smoker? Using all Walton products and ingredients.
Lost River Jones I only know one thing if your using ECA they should be smoked right away. If your going to hold them for a while do not put the ECA in the following morning just before smoking. Hope that helps. I only wait until the next day to smoke because it takes so long. I start my sticks about 5AM and they finish around 3 PM
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Not using ECA. Appreciate your response. Yeah, I’m just holding them for a convenient time to start. But, I wondered if that might cause an an issue, etc.
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Not using ECA. Appreciate your response. Yeah, I’m just holding them for a convenient time to start. But, I wondered if that might cause an an issue, etc.
Lost River Jones I only have had one really good batch but that is because I am learning. I got great protein extraction but it took long because I mixed by hand. The next morning added the ECA and they came out pretty good. Getting ready for my next bat h because my boys are eating them all.
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Lost River Jones 24 hours is fine, that is not going to harm anything. Too much longer might cause and issue, 12 is the least amount of time but 24 is fine as well.
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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Lost River Jones 24 hours is fine, that is not going to harm anything. Too much longer might cause and issue, 12 is the least amount of time but 24 is fine as well.
Jonathon Thanks for the advice!
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