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

  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    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.

Log in to reply


  • Waltons Community

    A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

  • Podcast

    Listen to Austin and Jon as they talk all things meat processing, beer drinking and sausage making! Email them at podcast@waltonsinc.com with any suggested topics or questions!

  • Blogs

    Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!

  • Meatgistics University

    A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

  • Waltons Learning Center

    Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

Recent Topics

Who's Online [Full List]

30 users active right now (2 members and 28 guests).
Mr.slehman, glen, josephbndt22, lkrfletcher

Board Statistics

Our members have made a total of 22.5k posts in 2.4k topics.
We currently have 10.6k members registered.
Please welcome our newest member, hesstrees.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics





About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.