Snack Stick Seasoning Portions for Small Batches
Austin, I’m new to snack sticks, jerky, etc. I just bought an 11lb sausage stuffer from you to make snack sticks. I bought some of your Excalibur seasonings and some sure gel. I plan to start with the BBQ Smoked seasoning. My question is that I just want to make a 5lb or a 10lb batch. What’s the best way to portion out the seasoning/sure cure and sure gel so that I get the right amounts for each of these batches?
To convert seasonings to a smaller batch, you just need a couple simple calculations.
Basically, you take the weight of the seasoning package and divide it by the amount of meat it is meant to season, then multiple it by the number of pounds of meat in your batch.
To measure out the seasonings, you can use just about any small kitchen scale. Ounces or pounds can work, you just may have to convert between the two, but Google makes that easy. I use a Compact Digital Kitchen Scale for stuff like this, to be as exact as I can.
If you don’t have a scale to measure it out 100% perfectly, don’t sweat it. I’d still be comfortable dumping a bag of seasoning onto a cutting board and splitting out portions by eyeballing it to get 5 approximately equal piles of seasoning which would each do 5 lb of meat (5 x 5 = 25 lb total for the package). If you don’t use a scale, you won’t be quite as consistent from batch to batch, but you are not going to ruin anything by using a little extra or little less seasoning. I even typically use more seasoning than something calls for because I like the extra flavor and little bit extra saltiness.
BBQ Smoked Stick Seasoning and a 5 lb batch:
3.25 lb BBQ Smoked Stick seasoning per package
Take that weight and divide it by 25 lb (the amount the bag is meant to season)
Then, multiply it by 5 (or the amount of meat in your batch)
You get 0.65 lb
If you want to convert that to ounces, multiple it by 16, and you get 10.4 oz
Sure Gel for 5 lb batch example:
0.375 lb Sure Gel per package
Take 0.375 divided by 25 and you get 0.015
Then multiply 0.015 by 5 and you get 0.075 lb
Multiple that by 16 to convert to ounces, so 1.2 oz
Sure Cure for 5 lb batch example:
1 oz Sure Cure per package
1 divided by 25 and then multiply by 5 equals 0.2 oz (or 0.0125 lb)
Something like Sure Cure, since it starts out as only 1 oz per 25 lb of meat, may be hard to measure out perfectly even using a small kitchen scale, but just get as close as you can and don’t worry about being 100% absolutely perfect. You don’t want to use the whole 1 oz for 5 lb of meat, but if you split it out evenly to 5 portions (each then able to do a 5 lb batch) one of those portions will be close enough that you won’t have any problems if you just get as close as you can.
Let me know if I can help with anything else!
What the heck? They said there would be no math!!! LOL
Thanks Austin! Wasn’t really expecting you to answer on a Sat night. I really appreciate it!
In the end, I decided to split the seasoning, sure cure and gel, in half to make it simple. I did use a digital kitchen scale though and put the other half in ziplocks for my next smoke.
I’m waiting for some bacon to finish and clean up my smoker before I stuff my snack sticks tonight. I’m looking forward to having some tomorrow!
That is to do a 12.5lb batch that is…
@scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.
@parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
The outside of the sausage does not appear fatty and the flavor is great.
Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!
@scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?
I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?
Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!