Made a 10lb batch of snack sticks with the Lebanon bologna seasoning mix. I used ECA instead of the sodium erythorbate in your video. I added 1 1/2 ounce of black pepper but no other changes. 6lbs of lean venison, 2lbs of lean beef, 2lbs of fat cap from boston butts. Thermal cured as described with no smoke cycle. Twhole batch.jpg stick composition.jpg single pack.jpg mini bites.jpg hey turned out awesome.
I have a question about no water liquids. Could I use wine ie Shriaz or fruit or vegetable juice instead of the water listed?
ECA and snack sticks
In your videos you state that if you use ECA in your snack sticks, that you don’t need to hold them overnight before smoking. My question is, if I use ECA is it ok to still hold them overnight ?
Lunkerchaser It’s really not advisable, as if the encapsulation breaks it is going to denature the proteins and ruin your sausage. Now, most of the times the encapsulation will not break but if you can avoid holding it overnight and remove the possibility then that is better.