<![CDATA[Snack stick seasoning]]>So I’m looking at the snack stick recipe and the seasoning and it says cure pack included. Is everything that I need in the seasoning pack?

]]>https://waltonsdev.nodebb.com/topic/2787/snack-stick-seasoningRSS for NodeThu, 10 Sep 2026 23:31:01 GMTWed, 14 Oct 2020 14:05:45 GMT60<![CDATA[Reply to Snack stick seasoning on Thu, 15 Oct 2020 12:23:44 GMT]]>@granpa1 I would use Sure Gel as a binder and Encapsulated Citric Acid as a cure accelerator but make sure you watch this first https://meatgistics.waltonsinc.com/topic/763/cured-sausage-106-basics-of-making-snack-sticks and then this https://meatgistics.waltonsinc.com/topic/1108/cured-sausage-206-advanced-cured-sausage-processing

So, seasoning and cure that comes with the seasoning, then add a binder and then add encapsulated citric acid. I would also think of adding cheese, snack sticks do well with high temp cheese and Habanaero BBQ does really well with Cheddar now, you can absolutely make a quality product without Encapsualted Citric acid or A binder like sure gel but it won’t be as good.

]]>https://waltonsdev.nodebb.com/post/23512https://waltonsdev.nodebb.com/post/23512Thu, 15 Oct 2020 12:23:44 GMT<![CDATA[Reply to Snack stick seasoning on Wed, 14 Oct 2020 18:39:04 GMT]]>Jonathon I’m going to make goose snack sticks using the habanero bbq seasoning. What would I need. I have never made snack sticks before.

]]>https://waltonsdev.nodebb.com/post/23487https://waltonsdev.nodebb.com/post/23487Wed, 14 Oct 2020 18:39:04 GMT<![CDATA[Reply to Snack stick seasoning on Wed, 14 Oct 2020 14:39:09 GMT]]>Grandpa1 That depends on what you mean by “everything” when you buy a seasoning from us that is designed to be cured the cure packet will come along with it. However if you are wanting to use additives like a binder or a cure accelerator those are sold separately as we have many different binders and a few different cure accelerators. To keep things simple for binders we like the Sure Gel for cured sausage, the carrot fiber for fresh and as long as you don’t mind a tang the Encapsulated Citric Acid for a cure accelerator. If you don’t want a tang you can use cured meat stabilizer (as long as you don’t add it directly to water) or sodium erythorbate. Be very careful with the sodium erythorbate, 7/8 of an OZ is enough to cure 100 lb of meat!

]]>https://waltonsdev.nodebb.com/post/23470https://waltonsdev.nodebb.com/post/23470Wed, 14 Oct 2020 14:39:09 GMT