Pepperoni snack sticks, 19mm smoked and 21mm fresh collagen casings
-
Dave in AZ said in Pepperoni snack sticks, 19mm smoked and 21mm fresh collagen casings:
Cut, bagged in 1 layer, SUCKED AIR OUT WITH A STRAW, ice bath 40 min, then out to dry.
Haha, that is funny
-
Dave in AZ said in Pepperoni snack sticks, 19mm smoked and 21mm fresh collagen casings:
Cut, bagged in 1 layer, SUCKED AIR OUT WITH A STRAW, ice bath 40 min, then out to dry.
Haha, that is funny
Grimpuppy lol the straw thing hey? Yah, it works good enough to get decent contact for the ice bath, so I don’t have to mess with the vac sealer
the ziploc bags with the little slider that closes it makes it a lot easier.I know some guys just toss straight into the water, but I don’t want to have some casing moisture issue or lose the smoke flavor, so do the bags.
gus4416 thx
follow up report I guess, the flavor and texture does get better if you let them dry a week or so…but man was my fridge smoky smelling. -
I am sure it works, just picturing it in my head made me laugh.
-
Spidey said ok to post his recipe, so here it is in amounts per 1000g or 1kg of meat, where spices are in grams. Move the decimal 1 to left to get %, so 2.5g is 0.25% of a 1000g meat block.
500g ground beef
500g ground pork
13 g salt, 1.3%
2.5g pepper black
2.5g pepper white
1.4g ground mustard
2.4g crushed toasted fennel
2.0 g anise, toasted
2.0 g garlic powder
2.4 g sugar
3.3 g paprika
2.6 g crushed red pepper
1.5 g cayenne pepper
10% water, so 100mlI also added:
20g NonFat Dry Milk, so 2% as binder
4.2 g MSG, so 0.42%. Little less than recommended on Accent bottle, about 2/3.These all started as whole T and t, so these wierd grams are just what that weighed out to. It’s easy to make a mistake typing all the actual grams divided by 3585g meat block, but pretty sure I did these right, they are all in the 1 to 3 gram per kg meat usage region Marianski recommends for all these in his book usage charts. I had to start with tsp then convert by 1.5 for my larger recipe, then weigh… so, if you see something off it’s possible, let me know
However, you could easily cut a spice in half or add 50% and I think you’d still be in ballpark.Spidey recipe actually doubles the black pepper, red pepper, and cayenne, for the hot version. My personal taste, I wouldn’t try that until doing regular version, which I think is pretty spicy already. Even as a kimchee eating hot Thai food loving guy
Dave in AZ Thank you for the recipe.
-
Dave in AZ said in Pepperoni snack sticks, 19mm smoked and 21mm fresh collagen casings:
Cut, bagged in 1 layer, SUCKED AIR OUT WITH A STRAW, ice bath 40 min, then out to dry.
Haha, that is funny
This post is deleted! -
Dave in AZ said in Pepperoni snack sticks, 19mm smoked and 21mm fresh collagen casings:
Cut, bagged in 1 layer, SUCKED AIR OUT WITH A STRAW, ice bath 40 min, then out to dry.
Haha, that is funny
Grimpuppy How about these?
Vacuum-Reusable-Resealable-Storage-Bags
(https://www./Vacuum-Reusable-Resealable-Storage-Sizes15/dp/B08KFJP2MY/ref=asc_df_B08KFJP2MY/?tag=hyprod-20&linkCode=df0&hvadid=475718470701&hvpos=&hvnetw=g&hvrand=5334592860422434796&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9017954&hvtargid=pla-1019473695504&psc=1) -
Grimpuppy How about these?
Vacuum-Reusable-Resealable-Storage-Bags
(https://www./Vacuum-Reusable-Resealable-Storage-Sizes15/dp/B08KFJP2MY/ref=asc_df_B08KFJP2MY/?tag=hyprod-20&linkCode=df0&hvadid=475718470701&hvpos=&hvnetw=g&hvrand=5334592860422434796&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9017954&hvtargid=pla-1019473695504&psc=1)Denny O said in Pepperoni snack sticks, 19mm smoked and 21mm fresh collagen casings:
Grimpuppy How about these?
Vacuum-Reusable-Resealable-Storage-Bags
(https://www./Vacuum-Reusable-Resealable-Storage-Sizes15/dp/B08KFJP2MY/ref=asc_df_B08KFJP2MY/?tag=hyprod-20&linkCode=df0&hvadid=475718470701&hvpos=&hvnetw=g&hvrand=5334592860422434796&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9017954&hvtargid=pla-1019473695504&psc=1)I can’t get the link to work, but I do have the Waltons ziplock vacuum bags.
-
The link would not take for me. All you need to do is copy including the ( ) and paste then >
-
The link is missing the domain. Is it from Waltons.com?
-
I have used the following two, quart and gallon.
-
Update!
I left a snack stick out on counter for 5 days drying, Phoenix humidity. It got almost bone dry, only moisture and flex comes from the fat. Wow what a surprise, really fantastic, super concentrated flavor. Closest to a slim Jim I’ve ever come!Next time, I will run some of these at 135 to dry in the smoker on just oven heat, after they have cooked and had their lethality treatment to like 155, so it is safe. I will target 30% weight loss then see how that looks for shelf stability. But these super dry ones are just fantastic! Only change I’d make is reduce the heat as it is very concentrated when drier.
In any case, the 7 Log-10 lethality dwell time at 135f is 37 min, so long as it is a moist high humidity heat, which sausage in collagen casing qualifies for. Per USFDA FSIS Cooking Guideline for Meat and Poultry 2021. And their 2014 Jerky guidelines, which are good to look at for proper procedures when drying stuff like jerky or snack sticks.
-
Update!
I left a snack stick out on counter for 5 days drying, Phoenix humidity. It got almost bone dry, only moisture and flex comes from the fat. Wow what a surprise, really fantastic, super concentrated flavor. Closest to a slim Jim I’ve ever come!Next time, I will run some of these at 135 to dry in the smoker on just oven heat, after they have cooked and had their lethality treatment to like 155, so it is safe. I will target 30% weight loss then see how that looks for shelf stability. But these super dry ones are just fantastic! Only change I’d make is reduce the heat as it is very concentrated when drier.
In any case, the 7 Log-10 lethality dwell time at 135f is 37 min, so long as it is a moist high humidity heat, which sausage in collagen casing qualifies for. Per USFDA FSIS Cooking Guideline for Meat and Poultry 2021. And their 2014 Jerky guidelines, which are good to look at for proper procedures when drying stuff like jerky or snack sticks.
Dave in AZ Try drying out your Kabanos in the fridge to that point. It’s really good. Polish Hunters Sausage.
-Reusable-FoodSaver-Handheld-Sealers/dp/B09Q993PCD?ref_=ast_sto_dp&th=1
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
