Casing less meat sticks
Doug Kapfenstein last edited by
Hi all. If I decide to try meat sticks with no casing, do I need to worry about the ice bath stage to stop the cooking? Do I just take them off the heat a little sooner and let them rest on their own to stop cooking and cool down or what? Thanks for any suggestions
Lance last edited by
I never did ice bath our casingless meat sticks. I would cold smoke them then finish them in our dehydrator and let them cool back down over nite.
Their not the prettiest little sausages but they were good. I’ve gone to using casings as it just makes a more presentable product for our customers.
@Doug-Kapfenstein I dont think you need one as you arent worrying about the casing wrinkling. It might still happen a little to outside but it wont be much. Honestly, I dont think it is going to hurt anything so Id say do it but if you would rather not then skipping it wont hurt anything!
Unless your grinding frozen chunks or large pieces of meat their really is no reason to do that. Its not going to really hurt anything if you do though. But for a small grind with a smaller grinder just cut the pieces smaller so they feed through better.
Try sticking them in your fridge for a few days to dry out a bit more. Uncovered.
@pigman34 I vacuum seal 1 year no problems