@Tim-Salois Yes, brining and pickling are used in the same way even though they do not mean the same thing even though they have slightly different actual definitions.
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RE: Casing Question
@scottwaltner Your meat block and smoking schedule sound fine so it doesn’t appear to be that. You say you water bathed them, was it ice water? Also what @RickHeb said is true, they need to sit out at room temp for an hour after the ice bath and then sit in the cooler overnight befire vacuum packing them.
Last thing, were your fibrous casings pre-stuck? If they werent this very well could happen?
RE: Chicken snack sticks
@Bhouin1086 You will have a lot better results using thighs than breast as the fat content will be a lot higher. I would also recommend that you not using bacon but instead get some pork fat, you can use bacon but I have always had better results with actual pork fat. If you do pork fat then I would use about 22 lb thighs to 3 lb of pure fat, if you stick with your current plan then your fat will be really close to 75/25 which is perfectly fine.
Since you are using ECA you cannot use Cold Phosphate (since one lowers and one raises the pH) which is what I always do when using chicken, it shouldn’t be too much of a concern though since you are going to be using enough pork to make up for the leanness of chicken.
Super bind is the right choice for a binder.
All in all I think you will be good, the only thing I would change is the bacon for pork fat but you shouldnt really have any problems if you stick with bacon!
RE: Blue ribbon bacon
@bubba_mcnabb Yikes, it was even in this post, I am losing my mind! Yes, you absolutely can. As long as you aren’t adding salt or cure you can pretty much feel free to add ingredients to bacon cures, as long as you aren’t selling it commercially. The last time I did Bacon I rubbed 5 pepper blend all over the outside and it was delicious!
RE: Landjaeger Question
@matt93 The landjaeger had a really nice fresh flavor and scent to it, so I think you will enjoy it. As far as adding ECA and not going directly to the smoker you would MOST LIKELY be okay as long as it is kept cold and not disturbed. You just don’t want to break the encapsulation and that is designed to not breakdown until it hits 130°, now it very well might break down before that so you would be taking a risk. Also, make sure you dont mix it much after adding the ECA as the encapsulation can also break from physical activity.
As for how close it is to the traditional stuff, it’s not going to be an exact match as this is designed for a different smoking style than the original but it will be close!
RE: Brats dry and crumbly when cooked
@cll_2012 I have no idea what could have done this, something stopped your product from binding together at all. With fresh sausage you arent trying to get protein extraction but when you mix in seasoning, water and additives you will get some binding. It sounds like your product ended almost like chorizo and unless an acid was somehow introduced then I don’t have an answer for you. Anyone else have thoughts?
RE: How To Make Homemade Smoked Ham - Recipe
@Tim-Salois We say to use the Country Brown because Blue Ribbon Maple Bacon hgas Sodium Erythorbate that is a cure accelerator in it. In the end, it won’t really matter though, you will be fine for 3-5 days, the sodium erythorbate that is already in it makes it not perfectly ideal for brining but it will absolutely work for you! So, you don’t need to do anything, you can just leave it in there.
Sorry we missed this!