Jimmy Miller If it is easier you can email it to me at [email protected] When you say you moved the bag into the ice bath, id you toss the entire bag in the ice water or did you take them out of the package? I have never left them in the bag for an ice bath. I don’t see that as an issue just direct contact with the ice water will cool them down faster and help set the casing better. So, maybe that was part of it, though it doesn’t seem likely. If you had some fat on the outside of the casings you almost assuredly had some in between the casing and the meat, so that is more likely the culprit. Next time you make them add a Binder if you aren’t already and mix until everything is really super sticky. Also, try taking them out of the bag and putting them right in the icewater. Parksider will say (and he is correct on this) that you don’t need to put the sticks ina bag for the cooking process as long as you aren’t using a sous vide circulator that draws water in and then shoots hotter water back out.
Fatted out sticks
What could cause “fat out” in all beef snack sticks seasoned with Willie’s seasoning used sure cure and encapsulated citric acid. Meat to fat ratio was 80/20. I have done several batches of snacks from pork and bison as well and this is something I’ve never seen any help or troubleshooting tips would be much appreciated thanks
If by “fat out” you mean to much large pieces of fat in the snack sticks, that can come from not mixing enough to get a good protein extraction. If you are getting to much “liquid” fat
in the finished product you might be cooking too hot too fast. Hope this helps.
Yes the liquid fat at the end of the process. Thank you for the reply
Snack sticks get up to target internal temperature pretty quickly because they have so little mass to them compared to a brat or summer sausage. They will heat up quickly and cool down quickly. The internal temperature can overshoot pretty quickly if you are not watching them or if your smoker temperature controls are not working well.
It doesn’t take very long to overshoot the internal temperature. Once the internal temperature exceeds 160 degrees, you begin to have the fat render out of the meat mix which gives you the result you are seeing.
Get snack sticks to 140 in the smoker and then water bath them in water heated to 160, once they reach 160 internal dump the hot water and add cold Ice water till they cool then, let them drip dry with a fan blowing over them. A double steam table pan works great on a double propane burner for water bath finishing all sorts of smoked cased products
smokinjerky1991 Start here https://meatgistics.waltonsinc.com/topic/683/summer-sausage-nightmare/8?_=1610834298671 that is a water shed moment in meatgistics history if you ask me! Also we talk about fatting out a good amount in https://meatgistics.waltonsinc.com/category/40/cured-sausage Basically to give you the cliffs notes on it fat renders out of meat if it is not mixed enough and or a binder wasn’t used. So, add sure gel meat binder and mix the meat until it is tacky and sticky.