First Post
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I’m posting for the first time.I have read a lot of information, however I’m still confused, I guess because of the discussions that are taking place between those experienced and not. I want to make Snack Sticks. I have the tools, grinder, mixer,stuffer and I will be using a Traeger, so guys if you can help it would be greatly appreciated.
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I don’t know if you have read this post, How To Make Homemade Snack Sticks but it is probably a great starting point for you. If you state your specific questions there are many here who would be more then willing to lend you any help that you need.
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Yeah, meatgistics is really split it into 3 sections.:
-Meatgistics University which focusses on teaching you how to do things and why you are doing those things
-Walton’s Community which is the user portion where anyone can posts pics, ask questions or share anything they want
-Walton’s Learning Center: How To Make XXX all live here, as do some meat recipes, hack and the Seasonings section which have the breakdown chart for each seasoning, cure, and additive by weight and volume for 1 lb and 5 lb batches.Hope that helps and welcome to the board!
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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I don’t know if you have read this post, How To Make Homemade Snack Sticks but it is probably a great starting point for you. If you state your specific questions there are many here who would be more then willing to lend you any help that you need.
Tex_77 Thanks Tex and Jonathon for responding. I read and watched this video but then I see others on the forum saying you don’t need ECA or meat binders as long as you have good meat protein extraction at least that’s how I’m interpreting it? I think that’s what’s confusing me. I don’t want to add anything to the snack sticks that I don’t have too, I guess is what I’m trying to say.
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Yeah, meatgistics is really split it into 3 sections.:
-Meatgistics University which focusses on teaching you how to do things and why you are doing those things
-Walton’s Community which is the user portion where anyone can posts pics, ask questions or share anything they want
-Walton’s Learning Center: How To Make XXX all live here, as do some meat recipes, hack and the Seasonings section which have the breakdown chart for each seasoning, cure, and additive by weight and volume for 1 lb and 5 lb batches.Hope that helps and welcome to the board!
Jonathon umm…XXX live videos? Surely havent seen any of those…lol
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Tex_77 Thanks Tex and Jonathon for responding. I read and watched this video but then I see others on the forum saying you don’t need ECA or meat binders as long as you have good meat protein extraction at least that’s how I’m interpreting it? I think that’s what’s confusing me. I don’t want to add anything to the snack sticks that I don’t have too, I guess is what I’m trying to say.
Meateater1 I think a lot is personal preference with the ECA some use it some don’t I’ve used it on summer sausage and sometimes I don’t use it in summer sausage. I never used to use a binder till I joined this site and now I always use one (another personal preference) I think it helps so your meat doesn’t fat out. I’ll say this about this site is if you don’t know or are unsure about something…ask questions someone will gladly try to help answer them…or just browse around the forum page there are tons of videos to help
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twilliams lmao hahahahahahaha I was trying to say how to make and then use those as a place holder for anything…my god what an idiot move…I am leaving it though!
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