Pickling cured snack sticks?

  • Are there any issues with pickling previously cured snack sticks?
    I made a batch of smoked beef snack sticks using cure #1. The taste was a bit bland and I would like to pickle them? Just checking with you to see if there are any negative interactions between the high acid vinegar pickling solution and the cure.
    Thank You

  • Walton's Employee

    If you want to pickle a previously cured meat product there should be no negative reaction between the cure and the pickle, so you are safe to proceed. The only thing we can think of is the texture of the meat might not be ideal after the pickle but the cure will not effect the flavoring of the pickle.

    Out of curiosity what seasoning did you use that left the meat with a bland taste? Was it an Excalibur seasoning? What meat block? Sometimes the amount of fat in a product can change how prominent the seasoning is in the taste.

    Let me know if you need anything else!

    Thank you,

  • Regular Contributors

    I have pickled my summer sausage with no side effects. I do make my brine and then let it cool. The first time i put the sausage chunks in the brine when it was still warm and it rendered some of the fat out of the meat. Didn’t hurt anything just make it look less appealing . Good luck.

  • @mdseaside
    Yes rendered fat in pickle jar is on the ugly side. I never considered cooling it thanks for the tip. Same pickling time or longer?

  • Regular Contributors

    @renken58 Might take a day or two longer. Cold brine works a little slower than hot brine.

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  • R

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  • R

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  • D

    I followed the instructions on the video. It may have something to do with the sausage not getting as firm as it should. I used the cotto salami on duck breast with pork fat. It sure tastes good. But it’s a little soft.

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  • P

    I’ve done a lot both ways. I would highly recommend a stuffer and I have the Weston grinder with the auger stuffing attachment. It’s slow, but if you’re doing 5# or 10# batches, it’s not that bad. I’ve had small 5# stuffer, old school cast iron Enterprise, 11# vertical and now a 35# hydraulic. Don’t get me wrong I wouldn’t trade the hydraulic but the 11# vertical I got on amazon had a lot of versatility. I think your bigger decision should be what type of stuffer should I buy. I would recommend the taller, smaller diameter instead of the large shorter one. The smaller diameter allow for a higher pressure for doing sticks with cure in them. The large short ones would be great for doing pork sausage or larger diameter casings, not 19-22mm sticks with cure. It would be fine as long as you’re doing fresh like breakfast or something like that. If you go the stuffer route I’d get it from Waltons and get the Weston-they stock parts, other no name from amazon is a one shot deal, once ours broke couldn’t find parts. Plus they have so many tube sizes now and Walton’s does a great job helping with casing and stuffing horn sizes, they carry them all.

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  • B

    I purchased a stuffer off Amazon for under $100 and would never go back to using the grinder. With the grinder, it was always a two man job and took forever. The stuffer is much faster and have no problems doing it all by myself. Plus with a hand crank stuffer, no electricity usage and wear and tear on your grinder.

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  • T

    Thank You Sir:

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