• So I was hoping someone could help me I love making snack sticks and I have almost got it down but I’m wondering is there a way to make them more harder like Tillamook sticks?

  • Team Blue Admin Walton's Employee Power User

    dwald23 So “hard” has to do with a few things, how firmly the meat was stuffed into the casing, the cooking schedule, the type (fat content) of meat used, and the additives/water used. The first thing (how hard they are stuffed) isn’t something you are going to be able to achieve without something like a vacuum stuffer. You will want to run a longer dry schedule at both the beginning and ending of the cooking. Then, the less fat you add the firmer your snack sticks could be (still have to cook out more water) Finally additives, I’m not sure if you would want to use a binder or not. Sure gel isn’t designed to hold more water in your stick but I think it will end up doing that, so maybe skip? Sorry, I’m not sure on that one but as far as water goes, you will want to add less, the less you add in the less you will have to cook out.

    Anyone else have any ideas?

  • Team Blue Admin Walton's Employee Power User

    This post is deleted!

  • Jonathon thank you for the response helps me understand a little more I guess I should experiment and see what I get. I’m doing a 70/30 mix 1 cup water with a 24hr cure before smoke then pull at 150 hang dey for 1.5 then paper bag for the night. Turns out great but I would like a firmer product


  • I do not use any caseings I mix 4 pounds venison and one pound of ground pork mix with a jerky seasoning then I use a jerky gun with the meat stick tube on it I just lay them out on a smal rack I have like a Bradley rack stick them in my pellet smoker at 220 for about3 hours when they hit 150 I take them out and let them cool at room temperature and they are pretty hard

  • Team Blue Admin Walton's Employee Power User

    dwald23 Probably the only time you’ll hear me say this but try adding a little LESS fat and see what that does for you. Generally I like a 70/30 but if you are specifically looking to firm it up that is the easiest way I can think to do it.


  • Thank you all for the advice I’m gonna try a few small batches and see how they turn out. What everyones thought on using The Encapsulated Citric Acid? I’ve never used any additives or binders so not familiar with any of them as far as how it turns out

  • Team Blue Admin Walton's Employee Power User

    dwald23 I really like Encapsulated Citric Acid because I want a cure accelerator and I like the tang it adds to the taste. If you like a tang I’d 100% recommend it, if you don’t then I wouldn’t. Just remember to add the ECA last when mixing (last 60 seconds) and make sure your sausage gets and stays above 130 for at least a full 60 minutes to let the entire coating dissolve.

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