New to Excalibur seasonings



  • Was planing to make Sriracha flavored snack sticks with high temp cheddar cheese tomorrow. While in Wichita a week and a half ago I purchased a bag of seasoning and sure cure. Din not want the encapsulated citric acid. My question is did I mess up by not purchasing a binder such as carrot fiber or sure gel. Is binder absolutely necessary or can snack sticks be made successfully without it? Another alternative I may have is to use a cure from a HI MOUNTAIN snack stick kit that says to stuff immediately because the cure acts as a binder. I live 100 miles from Wichita and cant just run down and get some. Any suggestions or help would be appreciated.



  • @charlie you need to stuff immediately because the meat mixture will get to thick to go through a small stuffing tube but still need to let the stuffed snack sticks cure in the fridge for the proper amount of time… i use non fat powdered milk as a binder un my snack sticks.



  • @charlie That sounds like a great combination. You will be fine without ECA, carrot fiber and sure gel. These products help to create a moister product with a better mouth feel but I have made plenty of snack sticks without additives that were great for friends and family. They might have a shorter shelf life but I am sure if you follow the directions you will be happy with the finished product. Remember without encapsulated citric acid you will need to hold them in the refrigerator overnight before going to the smoker. Good luck and most of all enjoy making your own snack sticks!


Log in to reply
 


Recent Posts

  • D

    I got ready to place an order an noticed many of the seasonings you carry are only available in quantities to mix 100# batches. Why are the batches so large? I make most of my summer sausage from a venison and pork mix after we’ve taken the cuts for steaks, made our ground and canned a few quarts. That being said doesn’t leave a lot for sausages, thus a 100# mix could last me years.
    Am I missing something?

    read more
  • R

    Thanks. Will start small before going big

    read more
  • C

    @RayStripling I would recommend using the powder and not the salt as it might make the end results to salty as for how much that is a matter of taste but remember you can add more at the end when you serve it but you cannot take it away.

    read more

Recent Topics


Who's Online [Full List]

33 users active right now (0 members and 33 guests).
peterdsusa, BrianB

Board Statistics

Our members have made a total of 9.5k posts in 1.6k topics.
We currently have 6.9k members registered.
Please welcome our newest member, peterdsusa.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

35
Online

6.9k
Users

1.6k
Topics

9.5k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.