Snack sticks ?
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Almost forgot Thanks for the tip on water, it is very important to have enough or it just won’t stuff, I have been using 2 quarts for a 25lb batch of 73mm summer sausage and may have to add more for the smaller snack sticks can’t wait to try
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Almost forgot Thanks for the tip on water, it is very important to have enough or it just won’t stuff, I have been using 2 quarts for a 25lb batch of 73mm summer sausage and may have to add more for the smaller snack sticks can’t wait to try
akdave your welcome about water. And another little tip. If youve added water and its not stuffing very well, mix a small amount of vegtable oil in your meat. It dont take much at all but it will make more meat stuff easier without really affecting flavor. Thats another option if the waters not enough. Ya you might like tbe 17mm casings for that extra snap! Ive said before but i really like adding red pepper flakes to most all snack sticks i make. Really highlights the flavors!
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twilliams agreed! That should be more then enough water to stuff easily.
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akdave your welcome about water. And another little tip. If youve added water and its not stuffing very well, mix a small amount of vegtable oil in your meat. It dont take much at all but it will make more meat stuff easier without really affecting flavor. Thats another option if the waters not enough. Ya you might like tbe 17mm casings for that extra snap! Ive said before but i really like adding red pepper flakes to most all snack sticks i make. Really highlights the flavors!
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?? -
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??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. -
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.
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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?
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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
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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. -
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 -
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 varietyakdave 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
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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.
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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
@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.
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@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.
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.
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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
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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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
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@s-a-m “a little”? Ghost is as hot as I ever want to go and I hear the Trinidad Scorpions are hotter!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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@s-a-m “a little”? Ghost is as hot as I ever want to go and I hear the Trinidad Scorpions are hotter!
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@s-a-m “a little”? Ghost is as hot as I ever want to go and I hear the Trinidad Scorpions are hotter!
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