Snack sticks ?
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Youll be a pro in no time!
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I’m planning on making up a small batch of sticks this weekend and try out some new equipment I’ve recently acquired and I’m a newby here
I’m planning on using a little frozen 80/20 beef burger with a mix of pork butt…I’m guessing the butt is near 25%+ so I thought a 60% beef & 40% pork would be some what close but I don’t know…? I’ll be using Willy’s, carrot binder and about a pound of pepperjack for a 10-12lb batch…stuffed in either 19 or 21mm s/c…anyone have any thoughts about using a burger that’s already been run through the small plate and when to season and mix with the pork? As the pork will have to be run through a coarse as well as fine…I just wanted to avoid over extruding the burger if that’s possible and I still have to season and mix at some point and using my kitchen aid to mix in small batches (what ever it will handle and still stay together) lol Any thoughts are certainly most appreciated…I’m probably over thinking this but it never hurts to ask those who may have been down that road before…just might help you avoid a few pitfalls… -
No. Dont add water pan until smoke is done and leave damper about 1/4 open. You need the smoke to pass through so it stays fresh. After the 140 degree 1hour has passed with smoke. Then take smoke out, close damper, add water and increase temp.
lamurscrappy
I want to try my hand at snack sticks and want to make pepper snack sticks what mix have you found to be the best for pepper sticks???
Thanks
Dave
Your set up is impressive -
I’m planning on making up a small batch of sticks this weekend and try out some new equipment I’ve recently acquired and I’m a newby here
I’m planning on using a little frozen 80/20 beef burger with a mix of pork butt…I’m guessing the butt is near 25%+ so I thought a 60% beef & 40% pork would be some what close but I don’t know…? I’ll be using Willy’s, carrot binder and about a pound of pepperjack for a 10-12lb batch…stuffed in either 19 or 21mm s/c…anyone have any thoughts about using a burger that’s already been run through the small plate and when to season and mix with the pork? As the pork will have to be run through a coarse as well as fine…I just wanted to avoid over extruding the burger if that’s possible and I still have to season and mix at some point and using my kitchen aid to mix in small batches (what ever it will handle and still stay together) lol Any thoughts are certainly most appreciated…I’m probably over thinking this but it never hurts to ask those who may have been down that road before…just might help you avoid a few pitfalls…Larry Eck I wouldn’t worry to much about the burger, by grinding it again with the pork it should actually help you achieve the necessary protein extraction a little easier. I’d go with the 19 mm casings, in my opinion they make the perfect sized snack stick. Also I would add about 12 oz of water to the mix if you weren’t already planning on it. Other than that I think your plan is solid and good luck!
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Larry Eck I wouldn’t worry to much about the burger, by grinding it again with the pork it should actually help you achieve the necessary protein extraction a little easier. I’d go with the 19 mm casings, in my opinion they make the perfect sized snack stick. Also I would add about 12 oz of water to the mix if you weren’t already planning on it. Other than that I think your plan is solid and good luck!
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I’m planning on making up a small batch of sticks this weekend and try out some new equipment I’ve recently acquired and I’m a newby here
I’m planning on using a little frozen 80/20 beef burger with a mix of pork butt…I’m guessing the butt is near 25%+ so I thought a 60% beef & 40% pork would be some what close but I don’t know…? I’ll be using Willy’s, carrot binder and about a pound of pepperjack for a 10-12lb batch…stuffed in either 19 or 21mm s/c…anyone have any thoughts about using a burger that’s already been run through the small plate and when to season and mix with the pork? As the pork will have to be run through a coarse as well as fine…I just wanted to avoid over extruding the burger if that’s possible and I still have to season and mix at some point and using my kitchen aid to mix in small batches (what ever it will handle and still stay together) lol Any thoughts are certainly most appreciated…I’m probably over thinking this but it never hurts to ask those who may have been down that road before…just might help you avoid a few pitfalls…Larry Eck i would shy away from using your kitchen aid to mix small batches if you are meaning like mixing 2 lbs at a time then making a 10 lb or 15 lb batch all together. Go to farm and fleet or fleet farm or purchase from Waltons and buy the grey meat lugs. If you cant find that then just go to the plastic storage tubs isle at walmart. Grind your pork and pork fat if using any with the large plate into your meat tub then add your beef mixing by hand very well. Then run beef and pork mix through the small plate into your meat tub. Add seasoning, carrot fiber, diluted pink salt with water and mix by hand very well until meat gets sticky. Add your cheese last minute of mixing. Then stuff into your casings, refrigerate over night and smoke next day.
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lamurscrappy
I want to try my hand at snack sticks and want to make pepper snack sticks what mix have you found to be the best for pepper sticks???
Thanks
Dave
Your set up is impressiveakdave i like a nice peppery snack stick too. Willies snack stick from waltons is pretty good flavored. But for me i use the pepperoni snack sticks seasoning then i add an additional 1TBSP COURSE black pepper per 5lbs then add a smaller amount of red pepper flakes. Thats a nice style of snack sticks. If your really into more peppery then i would try that mix but maybe go 1 1/2 TBSP course black pepper per 5lbs. I try to keep mine a little more tame so i can appease more customers.
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I have a tub to grind and mix in so if push comes to shove I’ll mix it by hand but my mixer is pretty stout and will probably hold close to 5lbs…if it doesn’t work nothing ventured nothing gained? I may want to look for a mixer if vices turn into habits here…lol I thank you for you’re insight…I certainly enjoy the creative aspects and forum’s like this hold a wealth of knowledge from those that have been down the road and around the block and I look forward to tapping into that once in a while…so until I get my feet wet here, I may pose a question or two…thanks again
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I have a tub to grind and mix in so if push comes to shove I’ll mix it by hand but my mixer is pretty stout and will probably hold close to 5lbs…if it doesn’t work nothing ventured nothing gained? I may want to look for a mixer if vices turn into habits here…lol I thank you for you’re insight…I certainly enjoy the creative aspects and forum’s like this hold a wealth of knowledge from those that have been down the road and around the block and I look forward to tapping into that once in a while…so until I get my feet wet here, I may pose a question or two…thanks again
Larry Eck i would just be concerned on getting the seasoning and other additives proportioned evenly at 5lb batches rather than your whole meat block
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Larry Eck i would just be concerned on getting the seasoning and other additives proportioned evenly at 5lb batches rather than your whole meat block
twilliams I also noticed the batch percentage for Willies is off better than an ounce and a half for a 10lb batch…I brought it to someones attention at the order desk and he did the math and also figured out it was wrong so he was going to bring it to somebodies attention…should be 10.8 oz. Willies …11.2 grams sure cure … 45 grams of carrot pwd. … at least that’s what I figured out…so if anyone can shoot me down if I’m all wet that would be appreciated otherwise that’s what I’m going for…best laid plans of mice or men huh? Lol should be a hoot, I’m a gonna give a go in a while…
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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. ThanksJohninPa I due my snack sticks just like you. for the water i start out with 1o/z per pound.
then add as needed . they come out perfect ever time this way. I also due it with out the ECA.
If you due that you will have to let the product sit in the fridge over night to cure. -
Larry Eck i would just be concerned on getting the seasoning and other additives proportioned evenly at 5lb batches rather than your whole meat block
twilliams Well everything moved along according to plan, I ended up using the 100lb rate ratio to keep it true to form rather than using the incorrect amount on the breakdown conversion chart…I extruded everything through the small plate, seasoned and mixed by hand to a really gooey protein extraction point…more like concrete mixed with glue…didn’t want to exceed the one ounce per lb rate if I didn’t have to…worked out perfect, dang near left out the pepper jack cheese though lol…anyway loaded up my Hakka sausage press and pumped out about near 65’ of 19 mm smoked collagen casing … I’ll rack them up sometime this morning and smoke them…if they taste as good as they smell and look … I’m thinking we got a touch down here
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twilliams Well everything moved along according to plan, I ended up using the 100lb rate ratio to keep it true to form rather than using the incorrect amount on the breakdown conversion chart…I extruded everything through the small plate, seasoned and mixed by hand to a really gooey protein extraction point…more like concrete mixed with glue…didn’t want to exceed the one ounce per lb rate if I didn’t have to…worked out perfect, dang near left out the pepper jack cheese though lol…anyway loaded up my Hakka sausage press and pumped out about near 65’ of 19 mm smoked collagen casing … I’ll rack them up sometime this morning and smoke them…if they taste as good as they smell and look … I’m thinking we got a touch down here
Larry Eck
Let’s see some finished pics.
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Thank you to everyone who chipped in with knowledge and advice here! Nice to see Meatgistics members helping each other, it’s what we always wanted it to be and as it continues to grow it will hopefully continue!
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Didn’t upload Larry, if you want to email it to me at jonathon@waltonsinc.com I will get it posted!
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Didn’t upload Larry, if you want to email it to me at jonathon@waltonsinc.com I will get it posted!
Jonathon I sent you a pic of the finished snack sticks…this was a 10lb batch, Willies w/pepper jack cheese…60/40 beef & pork…turned out absolutely awesome, especially once the spice mixture and smoke had an opportunity to shake hands…reminded me the pepperoni sticks I used to get at my local neighborhood grocery back in the 60’s…I thought I might have smoked them just a tad too much when they first came out but the smoke must have penetrated and dissipated as the bitterness was not as pronounced but I will reduce it the next go-around…all in all I couldn’t be happier…texture and bite was spot on!
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Larry Eck Sorry, this week is basically a mess for me, WAY out of my comfortable routine and I missed those emails. I will get it uploaded right after this!
Looks awesome! I personally think a change was made a few years ago at Excalibur becuase, to be honest, I used to not care for their pepperoni but the last 2 times I have made it I have thought it was excellent. I am going to do some more here fairly soon and I am might just do a 60/40 beef and pork mix!
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Larry Eck Sorry, this week is basically a mess for me, WAY out of my comfortable routine and I missed those emails. I will get it uploaded right after this!
Looks awesome! I personally think a change was made a few years ago at Excalibur becuase, to be honest, I used to not care for their pepperoni but the last 2 times I have made it I have thought it was excellent. I am going to do some more here fairly soon and I am might just do a 60/40 beef and pork mix!
Jonathon Taste is such a subjective thing but certain spice combinations do well together to build layers of flavor…what hits one’s pallet first doesn’t always hold true for the next and so on but one things fo show, Willies has a winner in my book…not sure exactly what the MSG would do but typically intensifies the flavors and that might change the flavor profile somewhat? Anyway thank you for the kind words but always room for improvement…isn’t that what drives us all anyway? Lol I think I’m going to use some Jalapeno snack stick w/HT cheddar and make a summer sausage with it, add a little mustard seed, cracked black pepper…and roasted garlic/olive oil…what are you’re thoughts on the use of snack stick mix for summer sausage…again 60/40 ? Oh, by the by…no apologies necessary, this is no doubt a very busy time for you folks…I would imagine one of the busiest times of the year, then you have to balance a personal life in there somewhere too! Lol Hope you had a great Christmas…now get back to work!
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