Water in my sticks



  • I am fairly new to the world of stick making so I’m still unsure of a few things. Today I made a batch (10 lbs) of sticks. I use an ounce of water per pound. These were all beef. After they got up to temp (165) I removed them and put them in ice water and usually I leave them in the ice/water for about ten to fifteen minutes but today I was in no hurry and it probably ended up being about half an hour or so. When drying them so I could cut them to length I noticed they had what seemed to be water under the casing in a lot of them. I use collagen casings. Did I do something wrong? Will the water evaporate out if I let them set for a day or two before vacuum sealing them? Could this be because they sat in the ice bath for that long? Hope it doesn’t affect the sticks too bad. Thanks for any helpful suggestions



  • I just made a 5 pound batch today and I used 7.5 ounces of water for 5 pounds … more than I ever used and noticed no difference. I also added 1.6 ounces of dry milk for 5 pounds. When I say no difference I mean no negative difference. I am using venison and 20% pork and Willie’s Snack Seasoning.


  • Walton's Employee

    @Doug-Kapfenstein I’d think your biggest issue is that you cooked to 165 with beef when 160 would have been perfectly fine. That 5 degrees might not sound like much but it probably took you at least half an hour to get to that temp and that can have an effect. As to why they were allowing water between the casing and the meat I would imagine that is a protein extraction issue, if you don’t get a good bind you can let the fat render out of the meat and it gets trapped between the casing and the meat which would allow water to get in there as well.

    You wont really know until you try them though! It might be a purely cosmetic issue and the texture and taste might be spot on.


Log in to reply
 


Recent Posts

  • Screenshot_20190819-232818_Amazon Shopping.jpg
    Has anyone else ever tried an electric handheld double paddle mortar mixer to mix meat. Just got one and tried it out on a small 9 lb. Batch of pepperoni meat Cigars. Worked great and got good protien extraction. I have
    one of those 20 lb. Hand mixers. Its better than mixing by hand but is a pain to unload product with this double paddle i use a big stainless stock pot. Wish I’d thought of this years ago but better late than never.

    read more
  • D

    @Parksider

    I have the cool pack on my carnivore grinder. The purpose is to keep the neck super cool and allow the meat/fat to flow through it easily. I’ve used it on and then taken it off. What I noticed is the fat will cling to the walls with it off. If I start with a cold neck and cold meat, it runs much cleaner.
    I like it well enough that I bought a spare to cycle them and keep frozen. P

    read more
  • @Screamin I would not mix one day and stuff the next. Once you add the cure and mix, it will start working as you hold the product overnight. You can mix, stuff, and then hold overnight (if not using an additive like ascorbic acid or encapsulated citric acid). With the cure in there, the product will start to firm up and when you stuff the next day, it will become next to impossible to get it out of most any stuffer. Once you start and add cure, you need to get it into casings that same day.

    read more

Recent Topics


Who's Online [Full List]

6 users active right now (0 members and 6 guests).

Board Statistics

Our members have made a total of 7.0k posts in 1.3k topics.
We currently have 5.3k members registered.
Please welcome our newest member, Willow.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

6
Online

5.3k
Users

1.3k
Topics

7.0k
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.