Pickling cured snack sticks?
renken58 last edited by
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.
renken58 last edited by
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.
@scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.
@parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
The outside of the sausage does not appear fatty and the flavor is great.
Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!
@scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?
I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?
Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!