I’m about to get geared up for a round of snack sticks. I’ve made a few batches with great results but wanted to switch it up and had a question. I’m considering using ECA for the first time on this batch. Not sure I’ll like the “twang” but figure there’s only one way to find out. My question is this: would there be any benefit flavor-wise to grind and season my meat and refrigerate it overnight as if it had the sure cure in it, then pull it out and add the sure cure and ECA just prior to stuffing and smoking? Or is that just splitting hairs?

]]>https://waltonsdev.nodebb.com/topic/2840/snack-stick-holding-timeRSS for NodeThu, 10 Sep 2026 22:35:02 GMTMon, 26 Oct 2020 20:32:39 GMT60metlman501 While not as critical I still would recommend it. I do cure accelerators on every batch of snack sticks I make and I still run the drying cycle. It helps get the outside ready. Plus the smoke is going to be wasted at that point as 30 something degree meat isn’t going to accept much smoke flavor.

]]>https://waltonsdev.nodebb.com/post/24129https://waltonsdev.nodebb.com/post/24129Wed, 28 Oct 2020 18:58:58 GMTmetlman501

]]>https://waltonsdev.nodebb.com/post/24061https://waltonsdev.nodebb.com/post/24061Wed, 28 Oct 2020 00:24:25 GMTJonathon thanks for the reply! I’ll run it all in one process, adding the ECA at the end of mixing and go straight into stuffing/smoking. Final thought, since the stuffed sticks won’t be held overnight in refrigerator, is the “drying cycle” still critical at the beginning of the smoking schedule?

]]>https://waltonsdev.nodebb.com/post/24050https://waltonsdev.nodebb.com/post/24050Tue, 27 Oct 2020 21:51:11 GMTmetlman501 There would be no benefit in doing this and it might actually cause you a slight issue. If you add the other seasonings in and then hold it overnight the meat is going to start “setting up” and will be hard to deal with. If you are trying to avoid the “tang” look at Smoked Meat Stabilizer which will have some but less tang or Sodium Erythorbate which has no tang that I have noticed. However, if you go with the sodium erythorbate be careful. 7/8 of an oz is enough to act as a cure accelerator for 100 lb of meat!

]]>https://waltonsdev.nodebb.com/post/24044https://waltonsdev.nodebb.com/post/24044Tue, 27 Oct 2020 21:41:10 GMTmetlman501
I have never tried that, and not sure there would be a huge benefit. Just make sure you have a god mix and protein extraction. add ECA at the very last, and just mix enough to distribute. Let us know what you decide. and of course post some pics.
Have fun!

]]>https://waltonsdev.nodebb.com/post/23975https://waltonsdev.nodebb.com/post/23975Mon, 26 Oct 2020 20:37:40 GMT