<![CDATA[Salt outside of snack sticks]]>Has anyone ever had salt start to appear on the outside of their snack sticks? I made a batch, vacuum packed them, and 2 weeks later they started to develop what looked like a white coat around them. When I cut the bag open it was salt. Any idea what could cause this or prevent it from happening in the future?

]]>https://waltonsdev.nodebb.com/topic/5493/salt-outside-of-snack-sticksRSS for NodeThu, 10 Sep 2026 20:39:31 GMTWed, 29 Jun 2022 12:50:30 GMT60<![CDATA[Reply to Salt outside of snack sticks on Tue, 05 Jul 2022 14:22:18 GMT]]>maurermeat said in Salt outside of snack sticks:

Jonathon Felt comfortable eating them because they were immediately vacuumed pack and were less than 3 weeks old. Plus I really like snack sticks so I would hate to see them go to waste!

Totally agree. You have a cosmetic issue, not a food safety issue.

]]>https://waltonsdev.nodebb.com/post/82685https://waltonsdev.nodebb.com/post/82685Tue, 05 Jul 2022 14:22:18 GMT<![CDATA[Reply to Salt outside of snack sticks on Tue, 05 Jul 2022 14:16:44 GMT]]>Jonathon Felt comfortable eating them because they were immediately vacuumed pack and were less than 3 weeks old. Plus I really like snack sticks so I would hate to see them go to waste!

]]>https://waltonsdev.nodebb.com/post/82683https://waltonsdev.nodebb.com/post/82683Tue, 05 Jul 2022 14:16:44 GMT<![CDATA[Reply to Salt outside of snack sticks on Tue, 05 Jul 2022 14:09:28 GMT]]>Jonathon we have a blend of salt, pepper spices, sodium phosphates (11.85%) and Sodium Erythorbate (1.52%) dried jalapeños and high temp cheddar cheese

]]>https://waltonsdev.nodebb.com/post/82679https://waltonsdev.nodebb.com/post/82679Tue, 05 Jul 2022 14:09:28 GMT<![CDATA[Reply to Salt outside of snack sticks on Tue, 05 Jul 2022 14:06:11 GMT]]>processhead outside was a gritty salty taste

]]>https://waltonsdev.nodebb.com/post/82676https://waltonsdev.nodebb.com/post/82676Tue, 05 Jul 2022 14:06:11 GMT<![CDATA[Reply to Salt outside of snack sticks on Sun, 03 Jul 2022 16:37:48 GMT]]>maurermeat what seasoning did you use? Any other additives? Good on you for eating them all anyway, that’s a power move

]]>https://waltonsdev.nodebb.com/post/82502https://waltonsdev.nodebb.com/post/82502Sun, 03 Jul 2022 16:37:48 GMT<![CDATA[Reply to Salt outside of snack sticks on Fri, 01 Jul 2022 19:59:56 GMT]]>maurermeat said in Salt outside of snack sticks:

processhead We did taste them. They tasted completely fine other than the grittiness of the salt. We make these cheesy jalapeno snack sticks all the time and this is the first time it has happened. We used to make a pizza snack stick that kept doing it as well and we stopped because of the issue with the salt.

When I asked about tasting, I was talking about the outside…just to confirm it was a salt residue and not something else like a milk/dairy residue from the cheese.

]]>https://waltonsdev.nodebb.com/post/82375https://waltonsdev.nodebb.com/post/82375Fri, 01 Jul 2022 19:59:56 GMT<![CDATA[Reply to Salt outside of snack sticks on Fri, 01 Jul 2022 19:33:09 GMT]]>maurermeat We have a pro smoker and have fought the same thing. What is your fan speed? I recently turned ours from 55hrz to 45.5hrz and so far I have not had this issue come back. for us it was only on shelf stable sticks with cheese.

]]>https://waltonsdev.nodebb.com/post/82370https://waltonsdev.nodebb.com/post/82370Fri, 01 Jul 2022 19:33:09 GMT<![CDATA[Reply to Salt outside of snack sticks on Fri, 01 Jul 2022 19:15:21 GMT]]>Cabelas90 the cheese didn’t have white around them. We have a commercial smokehouse that gets smoke generated from a prosmoker sg 300 smoke generator. Our program is 135 for 2 hours, 145 for 1 hour and then 185 until internal temp reaches 162. Then the sticks are showered. We have made several batches of different sticks including our cheesy jalapeno sticks, and have never had this issue. The only other item we have made that had this issue was pizza snack sticks.

]]>https://waltonsdev.nodebb.com/post/82368https://waltonsdev.nodebb.com/post/82368Fri, 01 Jul 2022 19:15:21 GMT<![CDATA[Reply to Salt outside of snack sticks on Fri, 01 Jul 2022 19:09:55 GMT]]>Jonathon they made it through the casing. I should have taken a picture of them but we ate them to see if they were still good, which they were.

]]>https://waltonsdev.nodebb.com/post/82366https://waltonsdev.nodebb.com/post/82366Fri, 01 Jul 2022 19:09:55 GMT<![CDATA[Reply to Salt outside of snack sticks on Fri, 01 Jul 2022 19:08:49 GMT]]>processhead We did taste them. They tasted completely fine other than the grittiness of the salt. We make these cheesy jalapeno snack sticks all the time and this is the first time it has happened. We used to make a pizza snack stick that kept doing it as well and we stopped because of the issue with the salt.

]]>https://waltonsdev.nodebb.com/post/82365https://waltonsdev.nodebb.com/post/82365Fri, 01 Jul 2022 19:08:49 GMT<![CDATA[Reply to Salt outside of snack sticks on Wed, 29 Jun 2022 20:16:27 GMT]]>maurermeat Did they have cheese and if so was the white around the cheese? Also could you add any info as to your process from start to finish including the smoker?

]]>https://waltonsdev.nodebb.com/post/82136https://waltonsdev.nodebb.com/post/82136Wed, 29 Jun 2022 20:16:27 GMT<![CDATA[Reply to Salt outside of snack sticks on Wed, 29 Jun 2022 19:29:21 GMT]]>mold is notorious on the outside of snack sticks and has lots of different appearances

]]>https://waltonsdev.nodebb.com/post/82126https://waltonsdev.nodebb.com/post/82126Wed, 29 Jun 2022 19:29:21 GMT<![CDATA[Reply to Salt outside of snack sticks on Wed, 29 Jun 2022 15:13:26 GMT]]>maurermeat Do you have pictures? This could be “ghosting” but doesn’t normally happen on snack sticks, more common on jerky. Did you use any other additives? Did they make it through the casing as well, or are they skinless snack sticks?

]]>https://waltonsdev.nodebb.com/post/82096https://waltonsdev.nodebb.com/post/82096Wed, 29 Jun 2022 15:13:26 GMT<![CDATA[Reply to Salt outside of snack sticks on Wed, 29 Jun 2022 14:57:35 GMT]]>It is pretty unusual to to see solid salt form on finished packaged product .
Usually the salt binds pretty tightly with the water and protein in the sausage.
Did you taste it and confirm it was salt?

]]>https://waltonsdev.nodebb.com/post/82094https://waltonsdev.nodebb.com/post/82094Wed, 29 Jun 2022 14:57:35 GMT