Snack stick seasoning
-
Grandpa1 That depends on what you mean by “everything” when you buy a seasoning from us that is designed to be cured the cure packet will come along with it. However if you are wanting to use additives like a binder or a cure accelerator those are sold separately as we have many different binders and a few different cure accelerators. To keep things simple for binders we like the Sure Gel for cured sausage, the carrot fiber for fresh and as long as you don’t mind a tang the Encapsulated Citric Acid for a cure accelerator. If you don’t want a tang you can use cured meat stabilizer (as long as you don’t add it directly to water) or sodium erythorbate. Be very careful with the sodium erythorbate, 7/8 of an OZ is enough to cure 100 lb of meat!
-
Grandpa1 That depends on what you mean by “everything” when you buy a seasoning from us that is designed to be cured the cure packet will come along with it. However if you are wanting to use additives like a binder or a cure accelerator those are sold separately as we have many different binders and a few different cure accelerators. To keep things simple for binders we like the Sure Gel for cured sausage, the carrot fiber for fresh and as long as you don’t mind a tang the Encapsulated Citric Acid for a cure accelerator. If you don’t want a tang you can use cured meat stabilizer (as long as you don’t add it directly to water) or sodium erythorbate. Be very careful with the sodium erythorbate, 7/8 of an OZ is enough to cure 100 lb of meat!
-
@granpa1 I would use Sure Gel as a binder and Encapsulated Citric Acid as a cure accelerator but make sure you watch this first https://meatgistics.waltonsinc.com/topic/763/cured-sausage-106-basics-of-making-snack-sticks and then this https://meatgistics.waltonsinc.com/topic/1108/cured-sausage-206-advanced-cured-sausage-processing
So, seasoning and cure that comes with the seasoning, then add a binder and then add encapsulated citric acid. I would also think of adding cheese, snack sticks do well with high temp cheese and Habanaero BBQ does really well with Cheddar now, you can absolutely make a quality product without Encapsualted Citric acid or A binder like sure gel but it won’t be as good.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
