First Attempt At Snack Sticks
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Hey there! First attempt making Willies Snack Sticks.
50/50 pork beef mix.
Willies Snack Stick Seasoning.
ECA.
Sure Gel.Had to mix by hand unfortunately. I see a mixer in my near future. Looked like I achieved good protein extraction. Last minute added ECA. Stuffed into 19mm casings.
On to my Rec-Teq 700, which unfortunately can’t go lower than 180. Smoked with an extra smoke tube for about 2 hours, until IT about 140*, then into a turkey roaster for a bath at 170ish for about 40 minutes. Pulled when IT was about 165*
Taste and texture seem really good. Hoping a nice overnight air dry in fridge makes them even better.
I suppose the main question that I have is that given that incredibly short processing time because of my high smoker temp, would the ECA have enough time to activate and help the cure as I went pretty much straight from stuffing to smoking. I just see some people going hours and hours…just hoping I didn’t mess up!!! The texture and color would lead me to believe it worked just fine. Just curious what others think?
Thanks again, love the community!
Chris
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Hey there! First attempt making Willies Snack Sticks.
50/50 pork beef mix.
Willies Snack Stick Seasoning.
ECA.
Sure Gel.Had to mix by hand unfortunately. I see a mixer in my near future. Looked like I achieved good protein extraction. Last minute added ECA. Stuffed into 19mm casings.
On to my Rec-Teq 700, which unfortunately can’t go lower than 180. Smoked with an extra smoke tube for about 2 hours, until IT about 140*, then into a turkey roaster for a bath at 170ish for about 40 minutes. Pulled when IT was about 165*
Taste and texture seem really good. Hoping a nice overnight air dry in fridge makes them even better.
I suppose the main question that I have is that given that incredibly short processing time because of my high smoker temp, would the ECA have enough time to activate and help the cure as I went pretty much straight from stuffing to smoking. I just see some people going hours and hours…just hoping I didn’t mess up!!! The texture and color would lead me to believe it worked just fine. Just curious what others think?
Thanks again, love the community!
Chris
Clasko2 The ECA melts at about 135F internal, the sausage should be kept at 135 or above for around an hour for it to fully incorporate into the sausage
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Hey there! First attempt making Willies Snack Sticks.
50/50 pork beef mix.
Willies Snack Stick Seasoning.
ECA.
Sure Gel.Had to mix by hand unfortunately. I see a mixer in my near future. Looked like I achieved good protein extraction. Last minute added ECA. Stuffed into 19mm casings.
On to my Rec-Teq 700, which unfortunately can’t go lower than 180. Smoked with an extra smoke tube for about 2 hours, until IT about 140*, then into a turkey roaster for a bath at 170ish for about 40 minutes. Pulled when IT was about 165*
Taste and texture seem really good. Hoping a nice overnight air dry in fridge makes them even better.
I suppose the main question that I have is that given that incredibly short processing time because of my high smoker temp, would the ECA have enough time to activate and help the cure as I went pretty much straight from stuffing to smoking. I just see some people going hours and hours…just hoping I didn’t mess up!!! The texture and color would lead me to believe it worked just fine. Just curious what others think?
Thanks again, love the community!
Chris
Clasko2 I am by far no expert at ECA or any other cure accelerator as I don’t use it. The capsules start to open up at 130* IT so how long was it from 130* to finished? If it was less than 4 hours for your whole process I would think it would be ok. Also not sure at what IT the ECA stops working since 160* is considered cooked to point of lethality.
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Hey there! First attempt making Willies Snack Sticks.
50/50 pork beef mix.
Willies Snack Stick Seasoning.
ECA.
Sure Gel.Had to mix by hand unfortunately. I see a mixer in my near future. Looked like I achieved good protein extraction. Last minute added ECA. Stuffed into 19mm casings.
On to my Rec-Teq 700, which unfortunately can’t go lower than 180. Smoked with an extra smoke tube for about 2 hours, until IT about 140*, then into a turkey roaster for a bath at 170ish for about 40 minutes. Pulled when IT was about 165*
Taste and texture seem really good. Hoping a nice overnight air dry in fridge makes them even better.
I suppose the main question that I have is that given that incredibly short processing time because of my high smoker temp, would the ECA have enough time to activate and help the cure as I went pretty much straight from stuffing to smoking. I just see some people going hours and hours…just hoping I didn’t mess up!!! The texture and color would lead me to believe it worked just fine. Just curious what others think?
Thanks again, love the community!
Chris
Clasko2 your sticks look great
congrats -
Hey there! First attempt making Willies Snack Sticks.
50/50 pork beef mix.
Willies Snack Stick Seasoning.
ECA.
Sure Gel.Had to mix by hand unfortunately. I see a mixer in my near future. Looked like I achieved good protein extraction. Last minute added ECA. Stuffed into 19mm casings.
On to my Rec-Teq 700, which unfortunately can’t go lower than 180. Smoked with an extra smoke tube for about 2 hours, until IT about 140*, then into a turkey roaster for a bath at 170ish for about 40 minutes. Pulled when IT was about 165*
Taste and texture seem really good. Hoping a nice overnight air dry in fridge makes them even better.
I suppose the main question that I have is that given that incredibly short processing time because of my high smoker temp, would the ECA have enough time to activate and help the cure as I went pretty much straight from stuffing to smoking. I just see some people going hours and hours…just hoping I didn’t mess up!!! The texture and color would lead me to believe it worked just fine. Just curious what others think?
Thanks again, love the community!
Chris
Clasko2 They look very good.
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I think you are alright. The sticks look great!
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Definitely looks great. Good job
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Hey there! First attempt making Willies Snack Sticks.
50/50 pork beef mix.
Willies Snack Stick Seasoning.
ECA.
Sure Gel.Had to mix by hand unfortunately. I see a mixer in my near future. Looked like I achieved good protein extraction. Last minute added ECA. Stuffed into 19mm casings.
On to my Rec-Teq 700, which unfortunately can’t go lower than 180. Smoked with an extra smoke tube for about 2 hours, until IT about 140*, then into a turkey roaster for a bath at 170ish for about 40 minutes. Pulled when IT was about 165*
Taste and texture seem really good. Hoping a nice overnight air dry in fridge makes them even better.
I suppose the main question that I have is that given that incredibly short processing time because of my high smoker temp, would the ECA have enough time to activate and help the cure as I went pretty much straight from stuffing to smoking. I just see some people going hours and hours…just hoping I didn’t mess up!!! The texture and color would lead me to believe it worked just fine. Just curious what others think?
Thanks again, love the community!
Chris
Clasko2 I can’t speak to the ECA. I always Mark the time when I got 130° and make sure at least an hour passes. I would guess yours were at 130 for for hour. The sticks look fantastic, btw.
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I can’t add to the discussion because that is what I would have said. Those sticks do look mighty delicious. Let us know if the overnight helped taste and texture
Dr_Pain said in First Attempt At Snack Sticks:
I can’t add to the discussion because that is what I would have said. Those sticks do look mighty delicious. Let us know if the overnight helped taste and texture
The overnight rest in fridge worked great! They firmed up really nicely and I thought the flavor was more pronounced the next day.
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In my experience with ECA yes it released just fine and for verification you should be able to taste the tang. Glad to hear they came out for you, they look great. In my experience the next day sausage has always tasted better.
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The only thing to add is our address so you can share that good looking stack-o-sticks
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Hey there! First attempt making Willies Snack Sticks.
50/50 pork beef mix.
Willies Snack Stick Seasoning.
ECA.
Sure Gel.Had to mix by hand unfortunately. I see a mixer in my near future. Looked like I achieved good protein extraction. Last minute added ECA. Stuffed into 19mm casings.
On to my Rec-Teq 700, which unfortunately can’t go lower than 180. Smoked with an extra smoke tube for about 2 hours, until IT about 140*, then into a turkey roaster for a bath at 170ish for about 40 minutes. Pulled when IT was about 165*
Taste and texture seem really good. Hoping a nice overnight air dry in fridge makes them even better.
I suppose the main question that I have is that given that incredibly short processing time because of my high smoker temp, would the ECA have enough time to activate and help the cure as I went pretty much straight from stuffing to smoking. I just see some people going hours and hours…just hoping I didn’t mess up!!! The texture and color would lead me to believe it worked just fine. Just curious what others think?
Thanks again, love the community!
Chris
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Agree with every ones comments and great looking sticks.
Did the ECA release? You should be able to taste it when you take the first bite as a tangy flavor.
I don’t think you would otherwise taste unreleased ECA unless you chewed it very thoroughly. -
Agree with every ones comments and great looking sticks.
Did the ECA release? You should be able to taste it when you take the first bite as a tangy flavor.
I don’t think you would otherwise taste unreleased ECA unless you chewed it very thoroughly.processhead said in First Attempt At Snack Sticks:
Agree with every ones comments and great looking sticks.
Did the ECA release? You should be able to taste it when you take the first bite as a tangy flavor.
I don’t think you would otherwise taste unreleased ECA unless you chewed it very thoroughly.Thanks! Yes there was a definite tang, so I think I was good to go! I’m going to try a batch without it and let it cure overnight to see what i think of those.
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