<![CDATA[Snack sticks ?]]>I am planning on giving snack sticks another attempt this weekend. I am planning on doing a 12.5 # block of meat 1/2 venison and 1/2 pork butts. I plan to use the sure gel for a binder. I also will use the encapsulated citric acid and know to mix it in the last 45-60 seconds.
So I will have the cure , sure gel , seasoning to mix in and then the ECA at the end. Anyone have a suggestion on how much water to add to the mixture ? After stuffing I see its recommended to smoke at these temps. 125 for 1 hour 140 for 1 hour 155 for 2 hours and finally 175 until IT reaches 160. When they are done I also will want to put them in an ice bath . Can anyone think of anything I am missing or have any tips I would love to hear them. Thanks

]]>https://waltonsdev.nodebb.com/topic/1810/snack-sticksRSS for NodeThu, 10 Sep 2026 20:56:37 GMTSat, 07 Dec 2019 00:43:02 GMT60<![CDATA[Reply to Snack sticks ? on Fri, 07 Feb 2020 16:32:54 GMT]]>cfkarch It seems as if most of the time it ends up ok but to be safe smoking same day is the best. But, hey, life gets in the way sometimes!

]]>https://waltonsdev.nodebb.com/post/12901https://waltonsdev.nodebb.com/post/12901Fri, 07 Feb 2020 16:32:54 GMT<![CDATA[Reply to Snack sticks ? on Fri, 07 Feb 2020 14:40:51 GMT]]>Jonathon Thanks Jonathon. I guess I was lucky. I underestimated the time to get the sticks smoked. I will be using your other helpful hints next time with the sponges and water bowl to get the temps to peak quicker. Learned a lot after processing 200lbs total of meat in 4 days!

]]>https://waltonsdev.nodebb.com/post/12898https://waltonsdev.nodebb.com/post/12898Fri, 07 Feb 2020 14:40:51 GMT<![CDATA[Reply to Snack sticks ? on Fri, 07 Feb 2020 14:21:47 GMT]]>cfkarch The issue with not going directly to the smoker is that if the encapsulation was ruptured during the mixing process it will destroy your bond as the proteins will be denatured by the acid. Now, the encapsulation isn’t designed to break down until it reaches 130° and it won’t fully dissolve until it has been above 130° for an hour so it SHOULD be fine but you are running the risk of that citric acid interacting with the meat too soon.

]]>https://waltonsdev.nodebb.com/post/12897https://waltonsdev.nodebb.com/post/12897Fri, 07 Feb 2020 14:21:47 GMT<![CDATA[Reply to Snack sticks ? on Fri, 07 Feb 2020 14:14:13 GMT]]>I am interested on the discussion about not using ECA if you are not smoking till the following day. I made six 12 lb batches of different flavored sticks (50/50 pork/venison)and each one had ECA but the smoking process took longer than planned so I was smoking for 3 days. After stuffing, the stick were outside and around freezing temps while waiting for the smoker to free up. I had no issues with them waiting to smoke and everyone loves them. I will say they do have a strong tang and I wish I would have done a batch without to compare. Trying to understand others big concern about not smoking immediately when using ECA.

]]>https://waltonsdev.nodebb.com/post/12895https://waltonsdev.nodebb.com/post/12895Fri, 07 Feb 2020 14:14:13 GMT<![CDATA[Reply to Snack sticks ? on Thu, 06 Feb 2020 22:04:16 GMT]]>twilliams lol cute killers! If I remember correctly the carolina reaper was made in someone’s garden as a mistake? Don’t bother googling that, or anything else I say!

]]>https://waltonsdev.nodebb.com/post/12868https://waltonsdev.nodebb.com/post/12868Thu, 06 Feb 2020 22:04:16 GMT<![CDATA[Reply to Snack sticks ? on Thu, 06 Feb 2020 21:52:11 GMT]]>3 years ago i grew jalapeno, serrano, habanero, De Arbol, ghost, trinidad and carolinas in my garden. It was the most fun and rewarding feeling i have ever had growing in the garden. Trinidad and Carolina’s are insane but the cutest little peppers.

]]>https://waltonsdev.nodebb.com/post/12866https://waltonsdev.nodebb.com/post/12866Thu, 06 Feb 2020 21:52:11 GMT<![CDATA[Reply to Snack sticks ? on Thu, 06 Feb 2020 20:28:56 GMT]]>@s-a-m I tried some peanuts recently that were dusted with Carolina Reapers and while incredibly hot they were also incredibly good!

]]>https://waltonsdev.nodebb.com/post/12860https://waltonsdev.nodebb.com/post/12860Thu, 06 Feb 2020 20:28:56 GMT<![CDATA[Reply to Snack sticks ? on Thu, 06 Feb 2020 17:38:14 GMT]]>Jonathon Trinidad scorpion are hotter than the ghost pepper, the scorpion and Carolina reapers are at the top, depends who you ask on which one is hottest!

]]>https://waltonsdev.nodebb.com/post/12856https://waltonsdev.nodebb.com/post/12856Thu, 06 Feb 2020 17:38:14 GMT<![CDATA[Reply to Snack sticks ? on Thu, 06 Feb 2020 00:36:44 GMT]]>Jonathon had some cheese with the scorpion pepper in it very nice flavor! Of course moderation is the key to the hot stuff!! Scorpion to me have a slow burn.

]]>https://waltonsdev.nodebb.com/post/12841https://waltonsdev.nodebb.com/post/12841Thu, 06 Feb 2020 00:36:44 GMT<![CDATA[Reply to Snack sticks ? on Wed, 05 Feb 2020 22:09:23 GMT]]>@s-a-m “a little”? Ghost is as hot as I ever want to go and I hear the Trinidad Scorpions are hotter!

]]>https://waltonsdev.nodebb.com/post/12824https://waltonsdev.nodebb.com/post/12824Wed, 05 Feb 2020 22:09:23 GMT<![CDATA[Reply to Snack sticks ? on Wed, 05 Feb 2020 17:45:29 GMT]]>Jonathon that’s why I’ve got Trinidad scorpion and ghost pepper for the garden this year! A little more heat!!

]]>https://waltonsdev.nodebb.com/post/12815https://waltonsdev.nodebb.com/post/12815Wed, 05 Feb 2020 17:45:29 GMT<![CDATA[Reply to Snack sticks ? on Wed, 05 Feb 2020 13:45:02 GMT]]>akdave I’m pretty sure the difference in how ground it is doesn’t make much of a difference in hot, white pepper is also same hot level as black just used when you don’t want black flecks in the food. They are different than red pepper/cayenne pepper and what not. Check this out https://en.wikipedia.org/wiki/Scoville_scale

]]>https://waltonsdev.nodebb.com/post/12794https://waltonsdev.nodebb.com/post/12794Wed, 05 Feb 2020 13:45:02 GMT<![CDATA[Reply to Snack sticks ? on Wed, 05 Feb 2020 08:49:41 GMT]]>lamurscrappy I didn’t rehydrate the Jalapeno’s but their somewhat rehydrated in the finished product, as I let the sticks sit overnight before smoking.

]]>https://waltonsdev.nodebb.com/post/12782https://waltonsdev.nodebb.com/post/12782Wed, 05 Feb 2020 08:49:41 GMT<![CDATA[Reply to Snack sticks ? on Wed, 05 Feb 2020 06:49:25 GMT]]>@s-a-m not sure if you do or not, but i will soak my dehydrated jalapenos in the water i add for about 10 minutes. Helps them become a bit more attractive in the finished product.

]]>https://waltonsdev.nodebb.com/post/12780https://waltonsdev.nodebb.com/post/12780Wed, 05 Feb 2020 06:49:25 GMT<![CDATA[Reply to Snack sticks ? on Wed, 05 Feb 2020 06:47:25 GMT]]>Im a huge fan of crushed red peppers and course black pepper. You will notice a much nicer flavor by adding those with some good additional heat. Pepper choices do matter, just depends on what you like! I would be careful with cayenne pepper, that can get carried away pretty quickly by adding too much.

]]>https://waltonsdev.nodebb.com/post/12779https://waltonsdev.nodebb.com/post/12779Wed, 05 Feb 2020 06:47:25 GMT<![CDATA[Reply to Snack sticks ? on Mon, 03 Feb 2020 17:42:38 GMT]]>akdave that’s what I do, make 5-10lb. Batches and change up the flavor with different pepper or different amounts of pepper to see what works! Have come up with keeper recipes that way!

One of the batches this weekend I used dehydrated Jalapeno’s, they turned out very nice, substituted the crushed red pepper for the Jalapeno’s

]]>https://waltonsdev.nodebb.com/post/12647https://waltonsdev.nodebb.com/post/12647Mon, 03 Feb 2020 17:42:38 GMT<![CDATA[Reply to Snack sticks ? on Mon, 03 Feb 2020 16:44:48 GMT]]>Does the type of pepper by weight change the hotness, I see so many types of pepper used in recipes, black pepper , white pepper, coarse black pepper, crushed red pepper flakes,Chipotle powder, cayenne and so on… Right now I think I will add 1/2 ounce of Crushed red pepper
in each of the two 12.5 batches I did before and see what happens to them and also will make 2 more different 12.5 lb batches with different types of snack stick seasoning. If I am going to go to all the work may as well have some variety

]]>https://waltonsdev.nodebb.com/post/12644https://waltonsdev.nodebb.com/post/12644Mon, 03 Feb 2020 16:44:48 GMT<![CDATA[Reply to Snack sticks ? on Mon, 03 Feb 2020 15:13:39 GMT]]>akdave I would agree with Jonathon
I would add somewhere between 0.2% and 0.5% more pepper, and that should give it a good extra kick. That would be between 0.8 and 2 ounces more pepper (per 25 lb batch), and pepper is light, so that should be a good bit of extra pepper. A little bit definitely goes a long ways.

]]>https://waltonsdev.nodebb.com/post/12641https://waltonsdev.nodebb.com/post/12641Mon, 03 Feb 2020 15:13:39 GMT<![CDATA[Reply to Snack sticks ? on Mon, 03 Feb 2020 14:52:07 GMT]]>Also I’ve used two tbls. Chipotle powder in 10#s of fresh kielbasa and it had a very nice flavor/warmth, would probably call it warm

]]>https://waltonsdev.nodebb.com/post/12637https://waltonsdev.nodebb.com/post/12637Mon, 03 Feb 2020 14:52:07 GMT<![CDATA[Reply to Snack sticks ? on Mon, 03 Feb 2020 02:34:50 GMT]]>Jonathon I use 3tbls. of crushed red pepper in 10# of sticks, their not burn you up hot, also I believe white pepper gives you that lingering pepper flavor.

]]>https://waltonsdev.nodebb.com/post/12627https://waltonsdev.nodebb.com/post/12627Mon, 03 Feb 2020 02:34:50 GMT<![CDATA[Reply to Snack sticks ? on Mon, 03 Feb 2020 01:22:05 GMT]]>akdave I’d guess you’d need to do some testing and the problem is pepper is so light that even adding 1/2% by weight could really change things. Austin or do you have input?

]]>https://waltonsdev.nodebb.com/post/12616https://waltonsdev.nodebb.com/post/12616Mon, 03 Feb 2020 01:22:05 GMT<![CDATA[Reply to Snack sticks ? on Sun, 02 Feb 2020 21:32:42 GMT]]>going to make another batch of pepper sticks again and last time I made up them up I used Excaliber pepper stick mix and felt that it was a little short on pepper flavor and was wondering how much and what kind of Extra pepper should I add to to give a 25lb batch some extra flavor, definitely don’t want to go overboard on the pepper and make them tooo hot.

]]>https://waltonsdev.nodebb.com/post/12576https://waltonsdev.nodebb.com/post/12576Sun, 02 Feb 2020 21:32:42 GMT<![CDATA[Reply to Snack sticks ? on Sun, 12 Jan 2020 23:38:24 GMT]]>akdave like i say you shouldnt need vegtable oil with all the water your putting in, its just an option if your out of options! Not much, i would start with about 1 TBS vegtable oil and mix it real good. You will see how slippery it gets right off the bat. If you think you need more then just add a little more. But it dont take much!
If you got fresh red pepper flakes id probably just do 1 TBS as well of them for 25 lbs. Your getting the pepper stick seasoning from waltons so that should be about enough to really bring out the flavor without excessive heat.

]]>https://waltonsdev.nodebb.com/post/11093https://waltonsdev.nodebb.com/post/11093Sun, 12 Jan 2020 23:38:24 GMT<![CDATA[Reply to Snack sticks ? on Sun, 12 Jan 2020 23:21:56 GMT]]>lamurscrappy
I just rebuilt an 50-80 year old Atlas 9 liter stuffer and have never tried the 10mm tube on it and will find out if it puts too much back pressure on it as it uses a leather gasket for a seal, will try 12mm tube if it does, ordered16, 19, and 21 mm casings so I have room to experiment. How much vegetable oil, and red pepper would you add for a 25 lb batch if I need it??

]]>https://waltonsdev.nodebb.com/post/11090https://waltonsdev.nodebb.com/post/11090Sun, 12 Jan 2020 23:21:56 GMT