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…
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!