Cindy Bushar 0 Thank you. I ordered a stuffer
Posts
-
Is there a coupon code for Father’s Day ? -
Coupon code problemmac21st Thank you. Ordered a stuffer. Couldn’t resist
-
Is there a coupon code for Father’s Day ?Is there a coupon code for Father’s Day ? If so how do you get it
-
Coupon code problemI can’t find that coupon code. where is it?
-
Roll Call (Start Here First)Buckmaster Good to know about about why you use a metal detector. I bet those sticks are awesome
-
Habanero BBQ Snack Sticks w/ Hot Pepper CheeseJamieson22 That’s a very good point. Never thought of it that way. I’m usually do 20 lbs too. 10 of one flavor and 10 of another.
-
Need recipe helpUse your instapot. Takes less time and attention. Lots of YouTubes using instapot
-
how does cure with ECA protect meat before its releasedJonathon
If ECA controls bacteria by drawing out moisture and making the meat unfavorable, then how dry do my snack sticks have to be. At 165 they aren’t super dry.
How much ECM is needed. Waltons ECA called foe 4 oc per 25 lbs. PS Seasoning is 2-10 oz per 100 lbs. If im using ECA so the meat can go in the smoker soon after mixing the cure and spices. what is the minimum.I know one thing. 4 oz per 25 lbs is too strong for me. I tried it on sticks before and it seems to compete with the seasoning. 3 oz per 25 lbs tasted better.
-
how does cure with ECA protect meat before its releasedprocesshead
Thank you for the explanation! I understand now! -
how does cure with ECA protect meat before its releasedBut nothing really stops the growth till then?
-
how does cure with ECA protect meat before its releasedIf it takes 24 hours for the cure to be done yet can be smoked immediately in a dark warm smoker when the meat is still moist. The ECA only begins its work after the meat is 130 degrees.
If the cure hasn’t sat the time it needs to work and encapsulation has kept the CA from working til 130, what’s up?
I believe there’s got to be an answer.Maybe the citric acid weakens what grows and the cure doesn’t have to be at full strength after The CA is released because the bacteria is weak.
I’m just guessing -
Roll Call (Start Here First)Thank y’all very much!
Ive learned many things here. Especially regarding snack sticks , which I’m new at. -
Roll Call (Start Here First)Thank you!
-
how does cure with ECA protect meat before its releasedI guess it seems to be the cure is at work first, even tough it was recently added to the meat.
Maybe the ECA comes in second at 130-140 degrees to rob the bad guys of any energy they have left?
Is that right? -
how does cure with ECA protect meat before its releasedDoes anybody know why ECA works when its only released after the meat reaches 130 degrees?
The cure needs time to work (24 hours) before smoking BUT, can go on the smoker immediately if ECA is mixed in.Does the bad stuff have opportunity to enter the meat between the time the meat enters the smoker and the ECA is released? How does that work?
I would love very much to know. am I over estimating how quick bad stuff can get in the meat. Is the idea to kill what gets in. I think Im missing something. Please help
-
Roll Call (Start Here First)Joe from Corpus Christi Texas. New to smoke sausage and sticks but have been enjoying what I’ve learned
-
Stumps gravity feed for cured sausage.I’m interested in this too. I’m about to build that smoker and use it for sausage too. Is there any changes you would make to those plans?