I agree. I plan to leave frozen and cook as needed. Thanks.

@keend0 Depends on which route you want to go. If you want to make a traditional kielbasa I would recommend using Signature Smoked Kielbasa Seasoning, Sure Cure (packet included with the seasoning), Smoked Meat Stabilizer and Sure Gel Meat Binder. For the Roasted Garlic Smoked Sausage I would use Smoked Meat Stabilizer, and Sure Cure (included with purchase).

Thanks everyone, sometimes you just need some confirmation on what you were thinking. This is a great place to bounce ideas off others!

@idaho-smokey thanks for the recipes they look great

@jonathon said in Snack sticks without ECA refrigerator time?: TANG IS KING! But, if you dont like it |Smoked-Meat-Stabilizer and if you have a very accurate scale then Sodium Erythorbate works as a cure accelerator as well and it imparts no tang. Is there any advantage of using sodium erythorbate instead of smoked meat stabilizer?

I am not a big fan of cheese in my snack sticks, it’s a texture thing for me.

Thanks, I will try it without food and see how it goes. Perhaps a 2 wide snake then increase to 2 wide & 1 on top then 2 stacked over 2 and see what happens. I also have a neighbor that has a 22. I may borrow his mid section and try double stacking. Might need a ladder. :') Like the tying and rotating idea. Thanks!

I like venison liver, probably more than calf liver, but I did not have any and used chicken livers. Typically the Cajuns would use pork liver, which has a little stronger iron flavor but it can be difficult to find sometimes. You could try some ethnic food markets if you wanted pork and you live near any. Make sure you taste and over season before stuffing as the rice will absorb a lot of flavor and make it a bit bland once everything melds. Good luck, and post some pics!

@craigrice holding it over night is how I have been doing it for the last 20 years, but after learning new things after finding Waltons how to videos, thought I would try something different. I find half the amount of ECA adds a small amount of tang, but seems to enhance other flavors as well. I actually prefer to hold over night as the flavors seem to be more even in the meat, but I know I cant with ECA.

Thanks! They will be frozen.

@Kentucky-Fisherman I should expect no less jabbing as I am a bit of a purist and usually dish it out myself. A better grinder is next on my list (current KA mixer) and a hanging smoke rack for my WSM 22.5. https://www.hunsakersmokers.com/products/stainless-steel-rib-hanger

@keend0 welcome to the site. Lots of knowledge and experience here. Go Team Orange.