<![CDATA[First Attempt At Snack Sticks]]>Hey there! First attempt making Willies Snack Sticks.

50/50 pork beef mix.
Willies Snack Stick Seasoning.
ECA.
Sure Gel.

Had to mix by hand unfortunately. I see a mixer in my near future. Looked like I achieved good protein extraction. Last minute added ECA. Stuffed into 19mm casings.

On to my Rec-Teq 700, which unfortunately can’t go lower than 180. Smoked with an extra smoke tube for about 2 hours, until IT about 140*, then into a turkey roaster for a bath at 170ish for about 40 minutes. Pulled when IT was about 165*

Taste and texture seem really good. Hoping a nice overnight air dry in fridge makes them even better.

I suppose the main question that I have is that given that incredibly short processing time because of my high smoker temp, would the ECA have enough time to activate and help the cure as I went pretty much straight from stuffing to smoking. I just see some people going hours and hours…just hoping I didn’t mess up!!! The texture and color would lead me to believe it worked just fine. Just curious what others think?

Thanks again, love the community!

Chris

IMG_8058.jpg
IMG_8062.jpg IMG_8066.jpg IMG_8068.jpg

]]>https://waltonsdev.nodebb.com/topic/4899/first-attempt-at-snack-sticksRSS for NodeFri, 11 Sep 2026 01:04:42 GMTSun, 16 Jan 2022 23:14:12 GMT60<![CDATA[Reply to First Attempt At Snack Sticks on Fri, 21 Jan 2022 14:17:09 GMT]]>processhead said in First Attempt At Snack Sticks:

Agree with every ones comments and great looking sticks.
Did the ECA release? You should be able to taste it when you take the first bite as a tangy flavor.
I don’t think you would otherwise taste unreleased ECA unless you chewed it very thoroughly.

Thanks! Yes there was a definite tang, so I think I was good to go! I’m going to try a batch without it and let it cure overnight to see what i think of those.

]]>https://waltonsdev.nodebb.com/post/65744https://waltonsdev.nodebb.com/post/65744Fri, 21 Jan 2022 14:17:09 GMT<![CDATA[Reply to First Attempt At Snack Sticks on Thu, 20 Jan 2022 23:23:12 GMT]]>Agree with every ones comments and great looking sticks.
Did the ECA release? You should be able to taste it when you take the first bite as a tangy flavor.
I don’t think you would otherwise taste unreleased ECA unless you chewed it very thoroughly.

]]>https://waltonsdev.nodebb.com/post/65695https://waltonsdev.nodebb.com/post/65695Thu, 20 Jan 2022 23:23:12 GMT<![CDATA[Reply to First Attempt At Snack Sticks on Thu, 20 Jan 2022 21:35:03 GMT]]>Clasko2 nice job

]]>https://waltonsdev.nodebb.com/post/65687https://waltonsdev.nodebb.com/post/65687Thu, 20 Jan 2022 21:35:03 GMT<![CDATA[Reply to First Attempt At Snack Sticks on Thu, 20 Jan 2022 21:10:54 GMT]]>The only thing to add is our address so you can share that good looking stack-o-sticks

]]>https://waltonsdev.nodebb.com/post/65684https://waltonsdev.nodebb.com/post/65684Thu, 20 Jan 2022 21:10:54 GMT<![CDATA[Reply to First Attempt At Snack Sticks on Thu, 20 Jan 2022 16:58:26 GMT]]>In my experience with ECA yes it released just fine and for verification you should be able to taste the tang. Glad to hear they came out for you, they look great. In my experience the next day sausage has always tasted better.

]]>https://waltonsdev.nodebb.com/post/65630https://waltonsdev.nodebb.com/post/65630Thu, 20 Jan 2022 16:58:26 GMT<![CDATA[Reply to First Attempt At Snack Sticks on Thu, 20 Jan 2022 15:16:47 GMT]]>Dr_Pain said in First Attempt At Snack Sticks:

I can’t add to the discussion because that is what I would have said. Those sticks do look mighty delicious. Let us know if the overnight helped taste and texture

The overnight rest in fridge worked great! They firmed up really nicely and I thought the flavor was more pronounced the next day.

]]>https://waltonsdev.nodebb.com/post/65613https://waltonsdev.nodebb.com/post/65613Thu, 20 Jan 2022 15:16:47 GMT<![CDATA[Reply to First Attempt At Snack Sticks on Thu, 20 Jan 2022 13:58:15 GMT]]>I can’t add to the discussion because that is what I would have said. Those sticks do look mighty delicious. Let us know if the overnight helped taste and texture

]]>https://waltonsdev.nodebb.com/post/65608https://waltonsdev.nodebb.com/post/65608Thu, 20 Jan 2022 13:58:15 GMT<![CDATA[Reply to First Attempt At Snack Sticks on Mon, 17 Jan 2022 20:30:45 GMT]]>Very good looking sticks

]]>https://waltonsdev.nodebb.com/post/65236https://waltonsdev.nodebb.com/post/65236Mon, 17 Jan 2022 20:30:45 GMT<![CDATA[Reply to First Attempt At Snack Sticks on Mon, 17 Jan 2022 14:38:28 GMT]]>Clasko2 I can’t speak to the ECA. I always Mark the time when I got 130° and make sure at least an hour passes. I would guess yours were at 130 for for hour. The sticks look fantastic, btw.

]]>https://waltonsdev.nodebb.com/post/65196https://waltonsdev.nodebb.com/post/65196Mon, 17 Jan 2022 14:38:28 GMT<![CDATA[Reply to First Attempt At Snack Sticks on Mon, 17 Jan 2022 06:13:43 GMT]]>Definitely looks great. Good job

]]>https://waltonsdev.nodebb.com/post/65186https://waltonsdev.nodebb.com/post/65186Mon, 17 Jan 2022 06:13:43 GMT<![CDATA[Reply to First Attempt At Snack Sticks on Mon, 17 Jan 2022 02:27:29 GMT]]>I think you are alright. The sticks look great!

]]>https://waltonsdev.nodebb.com/post/65176https://waltonsdev.nodebb.com/post/65176Mon, 17 Jan 2022 02:27:29 GMT<![CDATA[Reply to First Attempt At Snack Sticks on Mon, 17 Jan 2022 02:08:02 GMT]]>Clasko2 They look very good.

]]>https://waltonsdev.nodebb.com/post/65174https://waltonsdev.nodebb.com/post/65174Mon, 17 Jan 2022 02:08:02 GMT<![CDATA[Reply to First Attempt At Snack Sticks on Mon, 17 Jan 2022 00:02:31 GMT]]>Clasko2 your sticks look great 👍 congrats

]]>https://waltonsdev.nodebb.com/post/65162https://waltonsdev.nodebb.com/post/65162Mon, 17 Jan 2022 00:02:31 GMT<![CDATA[Reply to First Attempt At Snack Sticks on Sun, 16 Jan 2022 23:25:11 GMT]]>Clasko2 I am by far no expert at ECA or any other cure accelerator as I don’t use it. The capsules start to open up at 130* IT so how long was it from 130* to finished? If it was less than 4 hours for your whole process I would think it would be ok. Also not sure at what IT the ECA stops working since 160* is considered cooked to point of lethality.

]]>https://waltonsdev.nodebb.com/post/65156https://waltonsdev.nodebb.com/post/65156Sun, 16 Jan 2022 23:25:11 GMT<![CDATA[Reply to First Attempt At Snack Sticks on Sun, 16 Jan 2022 23:22:18 GMT]]>Clasko2 The ECA melts at about 135F internal, the sausage should be kept at 135 or above for around an hour for it to fully incorporate into the sausage

]]>https://waltonsdev.nodebb.com/post/65154https://waltonsdev.nodebb.com/post/65154Sun, 16 Jan 2022 23:22:18 GMT