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Snack sticks

Scheduled Pinned Locked Moved Meat Processing
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  • L Offline
    L Offline
    Labradorbob
    Yearling
    wrote on last edited by
    #1

    I wondered if I made some snack sticks with the honey barbecue seasoning if I should add some encapsulated citric acid or leave it as is?

    blackbetty61B R 2 Replies Last reply
    0
    • L Labradorbob

      I wondered if I made some snack sticks with the honey barbecue seasoning if I should add some encapsulated citric acid or leave it as is?

      blackbetty61B Offline
      blackbetty61B Offline
      blackbetty61
      Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Iron
      wrote on last edited by
      #2

      Labradorbob I’d say it’s your own personal preference…I’d leave it out not sure how that would taste with honey/bbq…I really don’t care for much tang and seems like the recommended amount gives too much of a tang flavor for me so I really don’t use it much…I haven’t experimented enough with the quantity to find a happy medium

      L 1 Reply Last reply
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      • blackbetty61B blackbetty61

        Labradorbob I’d say it’s your own personal preference…I’d leave it out not sure how that would taste with honey/bbq…I really don’t care for much tang and seems like the recommended amount gives too much of a tang flavor for me so I really don’t use it much…I haven’t experimented enough with the quantity to find a happy medium

        L Offline
        L Offline
        Labradorbob
        Yearling
        wrote on last edited by
        #3

        blackbetty61
        Awesome,Thanks

        cdavisC 1 Reply Last reply
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        • L Labradorbob

          blackbetty61
          Awesome,Thanks

          cdavisC Offline
          cdavisC Offline
          cdavis
          Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
          wrote on last edited by
          #4

          Labradorbob if you want to use an accelerator so you can go straight to the smoker you can use smoked meat stabilizer without changing your taste profile very much.

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          • L Labradorbob

            I wondered if I made some snack sticks with the honey barbecue seasoning if I should add some encapsulated citric acid or leave it as is?

            R Offline
            R Offline
            RJ Adventures
            Sous Vide Canning American BBQ System Team Blue
            wrote on last edited by RJ Adventures
            #5

            Labradorbob I made a bunch of venison honey BBQ with just smoked meat stabilizer and everyone absolutely loved them! I made them before I started finishing in sous vide but they were definitely a hit, I’m just always trying to make stuff better

            By the way, don’t forget to join Team-Blue !

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            • JonathonJ Offline
              JonathonJ Offline
              Jonathon
              Team Blue Admin Walton's Employee Power User
              wrote on last edited by
              #6

              Labradorbob I have posted this a few times but the Honey BBQ is one I don’t actually care for but everyone else really liked. I used ECA both times I made it (2nd time just to see if I was crazy) I felt the same both times but everyone else liked it again, so I am the odd one. I’d be interested in your thoughts though

              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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