European style snack sticks?
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Making European Snack sticks I think? I made a 10lb batch of pork+spices+Starter culture+curing salt #2.
I fermented the sticks in my oven for 24hrs at 90% humidity to 80 to 85 degrees temp. Until the ph was at 4.9ph! I then oven temped the sticks to an eternal temp of 155. Then dropped the sticks in ice water, cooled and dried, and set hanging in my charcuterie fridge until it looses 40% of its weight?
My question is ….should I have immediately went from fermentation to drying, then oven bake or smoke, or the steps I followed in the first place? Any tips would be great!pepperettes looks tasty. Never heard of them, but they sure sound good.
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Making European Snack sticks I think? I made a 10lb batch of pork+spices+Starter culture+curing salt #2.
I fermented the sticks in my oven for 24hrs at 90% humidity to 80 to 85 degrees temp. Until the ph was at 4.9ph! I then oven temped the sticks to an eternal temp of 155. Then dropped the sticks in ice water, cooled and dried, and set hanging in my charcuterie fridge until it looses 40% of its weight?
My question is ….should I have immediately went from fermentation to drying, then oven bake or smoke, or the steps I followed in the first place? Any tips would be great!pepperettes I have no idea if you did it right or wrong, but they look great and I would eat them. Also welcome to the community.
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Making European Snack sticks I think? I made a 10lb batch of pork+spices+Starter culture+curing salt #2.
I fermented the sticks in my oven for 24hrs at 90% humidity to 80 to 85 degrees temp. Until the ph was at 4.9ph! I then oven temped the sticks to an eternal temp of 155. Then dropped the sticks in ice water, cooled and dried, and set hanging in my charcuterie fridge until it looses 40% of its weight?
My question is ….should I have immediately went from fermentation to drying, then oven bake or smoke, or the steps I followed in the first place? Any tips would be great!pepperettes Had never heard of them. Sounds like they would be a hit, though. Welcome.
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Thank you! I did try them yesterday and they did turn out great, but I will keep playing with different steps to find the perfect snack for me.
I wasn’t able to smoke these this time, but will on my future runs. I will post when I am even more satisfied or not. -
Making European Snack sticks I think? I made a 10lb batch of pork+spices+Starter culture+curing salt #2.
I fermented the sticks in my oven for 24hrs at 90% humidity to 80 to 85 degrees temp. Until the ph was at 4.9ph! I then oven temped the sticks to an eternal temp of 155. Then dropped the sticks in ice water, cooled and dried, and set hanging in my charcuterie fridge until it looses 40% of its weight?
My question is ….should I have immediately went from fermentation to drying, then oven bake or smoke, or the steps I followed in the first place? Any tips would be great!pepperettes looks great. Would definitely tear those things up. What type of fridge do you have?
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Called the SteakAger, purchased it with the charcuterie attachments ……I have been making snack sticks for a while, but wanted to make Salami as well. I have had many requests from people to make a European Pepperette, which is dryer and tangy. And this unit is making the job much easier. I love the results so far.
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I LOVE pepperettes, or mini-salami !!! Snack sticks are good but I always tend to have issues getting that tang just right even with the ECA. Mini-salami get it right for me and additionally because my curing chamber is inoculated I get the salami curing funk I like so much.
Well done pepperettes
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Making European Snack sticks I think? I made a 10lb batch of pork+spices+Starter culture+curing salt #2.
I fermented the sticks in my oven for 24hrs at 90% humidity to 80 to 85 degrees temp. Until the ph was at 4.9ph! I then oven temped the sticks to an eternal temp of 155. Then dropped the sticks in ice water, cooled and dried, and set hanging in my charcuterie fridge until it looses 40% of its weight?
My question is ….should I have immediately went from fermentation to drying, then oven bake or smoke, or the steps I followed in the first place? Any tips would be great!pepperettes They look great, but yes if you are going to cook them then ferment, cook, and dry. Not cooking you will omit the cook part and ferment and dry. With a short <30 drying time you really need to use cure #1 to avoid the non-utilized nitrate. When I am going to dry mine I do not ice bath them as the point is to dry them, but all other cooked sausage I do ice bath. Do you want a tang flavor because you can play with different cultures too and that will change taste. Usually the slower the ferment the less tang, but sugar and dextrose additions can add or delete the tang effect. I just did Kabanosy and it turned out very well and waiting on Genoa Salami.
As a general rule of thumb:
Non cooked meats cure #2
cooked meats cure #1
additional rules include if cured/dried for more than 30 days cure #2, less than 30 days cure #1. -
Perfect, thanks for your input! I will definitely be trying a no cook next, #2 cure. Every bit of info is excellent.
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I LOVE pepperettes, or mini-salami !!! Snack sticks are good but I always tend to have issues getting that tang just right even with the ECA. Mini-salami get it right for me and additionally because my curing chamber is inoculated I get the salami curing funk I like so much.
Well done pepperettes
Dr_Pain said in European style snack sticks?:
my curing chamber is inoculated I get the salami curing funk I like so much.
Dr_Pain This is one thing I have been worried about for you while you were ill, your curing chamber not getting cycled and the bad spores taking over. “Claude’s on his deathbed…oh no, is there something in the curing chamber?” lol, JK sort of. I know you emptied in prep to sell the house, is it causing mold problems being emptied?
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Dr_Pain said in European style snack sticks?:
my curing chamber is inoculated I get the salami curing funk I like so much.
Dr_Pain This is one thing I have been worried about for you while you were ill, your curing chamber not getting cycled and the bad spores taking over. “Claude’s on his deathbed…oh no, is there something in the curing chamber?” lol, JK sort of. I know you emptied in prep to sell the house, is it causing mold problems being emptied?
Ridley Acres said in European style snack sticks?:
Dr_Pain said in European style snack sticks?:
my curing chamber is inoculated I get the salami curing funk I like so much.
Dr_Pain This is one thing I have been worried about for you while you were ill, your curing chamber not getting cycled and the bad spores taking over. “Claude’s on his deathbed…oh no, is there something in the curing chamber?” lol, JK sort of. I know you emptied in prep to sell the house, is it causing mold problems being emptied?
My curing chamber is being used for cheeses at the moment. I know what you mean about bad spores and molds. I will definitely do a major clean up with Iodophor before I start the salami factory again. Did you want to come and buy it from me? I am sure that for the right price I could let it go and create a new one
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Making European Snack sticks I think? I made a 10lb batch of pork+spices+Starter culture+curing salt #2.
I fermented the sticks in my oven for 24hrs at 90% humidity to 80 to 85 degrees temp. Until the ph was at 4.9ph! I then oven temped the sticks to an eternal temp of 155. Then dropped the sticks in ice water, cooled and dried, and set hanging in my charcuterie fridge until it looses 40% of its weight?
My question is ….should I have immediately went from fermentation to drying, then oven bake or smoke, or the steps I followed in the first place? Any tips would be great!pepperettes Those look delicious. If thermal processing before drying is giving you the results you want I wouldn’t change it.
l will say that cure #1 has only nitrite and salt and is sufficient for 1 month or so drying . #2 adds nitrate which converts to nitrite over time and is generally used for longer dry cures
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