Honey bbq snack sticks
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Honey bbq is my new favorite flavor, barely beating out jalapeno with cheddar. I have always used the recommended seasoning amount and they are great but next time I am reducing the block 1 pound, much more the sweetness may be too much. I also don’t use encapsulated citric acid if that would effect the flavor at all.
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chipb727 duly noted; I plan to adjust cure. One thing that alarmed me is the amount of seasonings that are in this mix. It has 5-1/4 lbs for 25 lbs compared to roughly 1-1/2 lbs of willies per 25 lbs. sometimes on my normal willies sticks I want a little more flavor. I promised myself next time I made sticks I’d cut back on meat 2-3 lbs and see how I liked it. Decided to try this flavor and was surprised at the difference in seasoning weight so thought I’d ask for more experienced advice. I’m assuming the sweeter mix will have a substantial amount of sugar, which will drive the weight up.
metlman501 seasoning mixes with honey are usually quite large. It almost seems like it’s too much, but they are usually well balanced.
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Grimpuppy how do you like the flavor, this will be my first batch of what I’d term a non traditional flavor.
metlman501 said in Honey bbq snack sticks:
Grimpuppy how do you like the flavor, this will be my first batch of what I’d term a non traditional flavor.
Personally I didn’t care for it or the regular bbq. I could eat some a couple times a year. I only made them in #5 batches and gave most of them away. Just my personal taste. I don’t care for sweet in my meats.
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Someone up above, think twilliams, talked about reducing meat but using full amount of cure. Be aware 1oz of cure1 per 25lbs is the max USFDA amount allowed in commutated meat, 156 ppm. If you cut your meat block, you need to reduce your cure also by the appropriate amount…
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Someone up above, think twilliams, talked about reducing meat but using full amount of cure. Be aware 1oz of cure1 per 25lbs is the max USFDA amount allowed in commutated meat, 156 ppm. If you cut your meat block, you need to reduce your cure also by the appropriate amount…
Dave in AZ no worries, the cure was reduced by 12% to match the reduction in meat block weight.
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Someone up above, think twilliams, talked about reducing meat but using full amount of cure. Be aware 1oz of cure1 per 25lbs is the max USFDA amount allowed in commutated meat, 156 ppm. If you cut your meat block, you need to reduce your cure also by the appropriate amount…
Dave in AZ very good to know, thanks
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First I want to apologize if I gave any poor advice concerning the cure #1. I am extremely embarrassed in myself. I was not aware of possible adverse health concerns. Surely one would not want to add a significant amount more such as accidentally adding the required amount twice. So metlman501 for my future knowledge correct me if I am wrong. 1 ounce of cure is 28.34952 grams, with a 12% reduction would be 3.4019424 grams which equals a total cure amount of 24.9475776 grams for a 22 lb batch? That equals out to .57 teaspoons. Does that sound correct? I’m terrible with math. Google is my friend
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twilliams you got it.
I definitely wasn’t criticizing, just throwing in a reminder in case others read thread later and forget, it’s really easy to do with the labeling on those 1oz packs Walton’s supplies and being bramded Sure Cure instead of Cure#1 or Sodium Nitrite, which would be more likely to flag user’s memories on limits.It gets confusing if you’re switching oz, lbs, grams, kg… I do everything in g and kg so I don’t mess up the conversion, and also because my fine scale I can accurately measure the cure1 and spices on, only reads grams or grains (I use my reloading scale. Great cheap ones avail from Hornady, $25, are perfect for this!)
So, 2.5g cure1 / 1kg meat.
Or 1oz cure1 per 25 lbs meat. If I use say 22 lbs meat, I just do 1oz × 22/25. Then I convert the oz to grams to weigh it out.There are higher USFDA limits on ingoing nitrate allowed for dry cured of a certain age, because it dissipates fast. Also higher amounts allowed in a brine, because calculation allowance is made for say a 10% pickup of brine by the meat. But ingoing amounts are regulated for brine, dry rubs, and dry aged based on weight of the meat.
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I just wanted to thank everyone who provided feedback on this. Had a great weekend with family while making sticks with my niece from her first deer harvest from last fall, which I got to enjoy with her as well. The sticks turned out great as far as processing and smoking. The honey bbq flavor isn’t my preferred flavor. Everyone agreed that they were ok but not nearly as preferred as the willies or prpperstick that we usually do.
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I just wanted to thank everyone who provided feedback on this. Had a great weekend with family while making sticks with my niece from her first deer harvest from last fall, which I got to enjoy with her as well. The sticks turned out great as far as processing and smoking. The honey bbq flavor isn’t my preferred flavor. Everyone agreed that they were ok but not nearly as preferred as the willies or prpperstick that we usually do.
metlman501 I agree, my wife loves them and is probably her favorite. I’m like eh, they are ok but don’t plan on making again unless she wants a batch
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