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…
I am currently using a small scale jerky gun from RedHead to shoot jerky, until I can afford the equipment here. Will the sausage stuffing tubes and meat stick tube fit the RedHead or Jerky Cannon gun?
How do you know how much sure cure to put on your mix if it’s less than 25 lb ?
@peculiarb You can have an issue with pickled jalapenos and getting the meat to properly bind to them.
You can blanch fruits and veggies before adding them to sausage and that will help. Some people add them straight in, but blanching will help the meat bind together with the jalapenos. Not a requirement though. If the jalapenos don’t bind perfectly into the meat, when you slice the summer sausage, the jalapenos may not fully stick to the meat and just fall off the slices. It won’t hurt the sausage, but it may not be 100% perfect. I would at least dry the jalapenos thoroughly, but blanching would provide the best results.
Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.
I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.
So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.
I recently had a 26 lb batch of summer sausage end up with brown spots here and there? Could this be from cure not evenly mixed ??? Or from encapsulated citric acid not fully mixed in??? I’m thinking eca wasn’t mixed in good enough because cure was put in initially with spices and binder and I mixed by hand till I got good protein extraction because it was very sticky ???