Smoking sausage
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Firing up the smoker this weekend. Summer sausage ring Sausage , breakfast links and snack sticks
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shoprat53 What are your questions? Post them here, and I bet someone would be able to help you out.
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shoprat53 did you talk to someone and they weren’t able the assist you or were to not able to reach someone?
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My question are I watched the video on making snack sticks do you always add 2 quarts f water to the 25 pounds of meat no matter what seasoning you are using. How much citric acid per pound do I use it is not listed like the sure cure is in the chart. It would be nice to have A chart listing additives.
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shoprat53 There is a chart for additives, a chart for cures, and a chart for seasonings. You can view all 3 of them at the bottom of this link https://meatgistics.waltonsinc.com/category/23/seasonings
So, as for adding 2 quarts of water that is going to depend on a few things. If you are using really small snack stick casings, like 16mm then you’d want to add 2 quarts to make stuffing easier but in general when making snack sticks I don’t add more than 1.5 quarts even if I am using Suire Gel and I only add 1 if I am not using any binder. The seasoning you choose won’t make a difference though.
Here is ECA information
Encapsulated Citric Acid 4570700053 For 1lb add 1 tspn (.16 oz / 4.5 g) For 5 lb add 2 tbspn (0.8 oz / 22.6) But I urge you to use the weight measurements and not the volume, it will be far more accurate!Also, make sure you add the encapsulated citric acid during the last 60 seconds of mixing.
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Firing up the smoker this weekend. Summer sausage ring Sausage , breakfast links and snack sticks
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@Paul-Voth
Yeah man. -
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Firing up the smoker this weekend. Summer sausage ring Sausage , breakfast links and snack sticks
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@Paul-Voth looks like you had a very productive weekend. It all looks great. Congrats
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cdavis thank you ! Everything turned out awesome !
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cdavis thank you !
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