Ace56 I would prefer pork butts over bacon and bacon or 50/50 mix of pork butts is a bit of a toss-up. The issue with adding bacon is that it tends to make the snack stick sort of soft, where quality bacon fat keeps it nice and firm. We are going to do side by side comparison on adding 50/50 butts to venison and adding pork fat with he deer that we were recently given to process. But your math looks right to me also.
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.
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!
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.
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?
renken58 Might take a day or two longer. Cold brine works a little slower than hot brine.