Help With Making a Smaller Batch of Snack Sticks
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Hi everyone,
I need some help with making a smaller batch of snack sticks. I would like to make 5lbs to make sure I will like it first. I know I need 1 teaspoon of cure #1 for 5lbs of meat. How much sure gel meat binder do I need? Roughly 1 and 1/5th ounces of a 6oz packet?Thanks in advance
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@wrobben4848
That would be correct.
If you have a small kitchen scale, it should be fairly easy to measure out close to that amount.
If you don’t have a scale, just get as close as you can by “eyeballing” what that 1.2 ounces (1/5 of a package would be).
Sure gel is not going to be something that requires such an extreme level of exactness that you’d hurt anything by using a little too much or a little less than it calls for.
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Did not expect a reply on a sunday! Thanks for the info you guys at waltons are top notch!
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Thanks for the compliment @wrobben4848!
Good luck in making your snack sticks! Hope it turns out fantastic!
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Made the sticks on sunday and they came out great. I made Willies, Pepper Stick, and the Jalapeno. They are all good. I did add 1lb of hi temp chedder cheese to my 10lb batch of the Jalapeno. That is my favorite one, highly recommend it to all.
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@KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!
The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.
For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.
Anyone else have thoughts?
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