pignout last edited by
I have made pepper stick many times without any problems. Received a box of 19MM SMOKE COLLAGEN CASINGS recently and from that time been having major problems. still in original packaging in my cool dry shop. made beef/ pork and duck/ pork, both had there problems. Came out with the casings so loose they literally fall off th meat. they seem to look ok when coming out of smoker and cool down but after refrigortion its all over. Using same process I always have used…any thoughts?
NDKoze last edited by
Did you put them in an ice bath or some type of rapid cool down after they came out of the smoker?
Did you use any meat binders such as Sure Gel or Soy Protein? I have found that using the Sure Gel really helps my casings stick to the meat and not come loose and at the same times give the sticks a moist consistent mouth feel.
@NDKoze asked the same questions we’d ask first too. If you have any more details on your process about those questions, that’s the best place to start for troubleshooting.
pignout last edited by
There is binder in my recipe. These are the processes I’ve used since this problem arose, some new some the same as always . Ice bath, no ice bath, finish in hot water bath then ice water bath, hot water bath to air dry. In all cases the casings did not adhere to sausage. As you would expect, the pep finished in smoker Shrank more then in pep finished in water bath. The casing on the pep finished in smoker looks like a pair of baggy pants where the hot water bath pep is plump tight fitting but comes off with the bit. this problem was non existent until recently.
I’m going to guess that your smokehouse has no humidity. Do you add a water pan to try and help keep the humidity up?
With a low humidity in the smokehouse, the casings may be drying out too much. And, coupled with what I might guess could be a slightly inadequate meat bind, the meat is not sticking and binding to the casing properly.
So lastly, what is your mixing cycle like, hand mix or meat mixer, and how long do you mix?
MMMMMM I was going to add Citric acid so maybe I’ll adjust and maybe do half one way.
Thanks for info.Tarp.
@tarp First, I think you are wise to go with the 1/2 to 10 lb ratio if you haven’t tried that cheese yet it is extremely hot! Very good tasting but it is nothing at all like our Hot Pepper cheese which tastes more like pepper jack, this stuff deserves its name in my opinion.
As for the flavor, I think they will match up fairly well. That might change if you use encapsulated citric acid, I can see the tang from the acid maybe not going so well with the Ghost Pepper Cheese. However, I also like adding Citric Acid when I make Habanero Lime snack stick so tang and heat aren’t necessarily a bad match, just something to think about!
I’m going to make some pepperoni sticks in a few days and was wondering if anyone has added ghost pepper high temp.cheese to the excalibur product. My wife thinks not . I’m talking 1/2 lb to 10lbs meat.
But we like it hotter than most people but it might not flavor it correctly.???
Will it BBQ? Smores!
In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Smores and letting you know if it will BBQ or not!Prep Time
5 MinutesCook Time
Obviously, Smores will BBQ, doing them on a grill is basically the same process as over a fire but doing it on the BBQ might have a few advantages. With normal smores, you are relying on the heat from the marshmallow to melt the chocolate and you can only do a few at a time.
Some people might say doing it this way takes all the fun out of it, the messy gooey fingers are part of it and if you have kids I’m sure that’s true but if you are making larger quantities for a dessert then this is the way to go. We lined the bottom of a foil pan with graham crackers then we laid a few pieces of chocolate on top of those and put the marshmallow ontop of that. We left the top layer of graham crackers off until just before it was done so we could easily monitor their progress.
We did a few where we cut a slit in the marshmallows and inserted a small piece of chocolate to see if that made any difference in the finished appearance.
We had our grill running at 450° and we let them cook for about 10 minutes.So, Will it BBQ?
I sprinkled some Cinnamon toast shake on these and just like always that made things a lot tastier!
So, in the end, is this any better than doing it over a fire? Well that depends, if the little ones want to use something like the Fire Fishing Pole and make an evening of it then this might take some of the fun out of it. However, if you are just wanting to make some delicious gooey smores for a lot of people then this is the way to go!Shop Walton’s for Broil King S 590 Weston Pro Series #32 Meat Grinder Hi-Temp Ghost Pepper Cheese
@mesbilawson That’s awesome, hope your next batch is as good as the first!
@jonathon Thank you so much. We are very excited to make more snack sticks. We ordered more supplies today!