using frozen hamburger for snack sticks
mammaj last edited by
I have lots of frozen hamburger and frozen ground pork. I am wondering if it is ok to use frozen meat and thaw it to make snack sticks in the smoker
Absolutely! It is totally fine to use frozen meats for making snack sticks or other meat snacks.
Some things to keep in mind though would be related to how long it has been in the freezer and how it was packaged in the freezer, which will not affect your ability to make meat snacks or the safety of eating those products, but it could affect the quality. If the meat has started to oxidize or get freezer burned, your final product may not be as perfect as if you used fresh meat. The quality is much lower, but can still be safe to consume at that point. Vacuum packaging will maintain the best quality of meat, while using meat bags and then butcher/freezer paper not quite as long. Somewhere around 6 months, packaged in freezer paper, is around the longest time I’d suggest to store meat in the freezer before using it to maintain a high quality product. And probably around 12 months of shelf life or more for vacuum packaged meats in the freezer. Again, this is mostly just a quality issue though due to oxidation and freezer burn and it can still be safe past that point, and just the quality is degraded with any longer storage of frozen meats.
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.