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Snack Stick - Cure time w/ or w/o ECA and Cure taste

Meat Processing

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craigrice Power User Canning Team Orange Regular Contributors last edited by

if you want to go back farther the pharos from the middle east distilled spirits
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Snack stick holding time
Meat Processing • • metlman501

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metlman501 While not as critical I still would recommend it. I do cure accelerators on every batch of snack sticks I make and I still run the drying cycle. It helps get the outside ready. Plus the smoke is going to be wasted at that point as 30 something degree meat isn’t going to accept much smoke flavor.
J

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Meat Processing • • JohninPa

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I can’t comment directly on snack sticks, but I’ve had to hold other cured sausage for close to 48 hours because life got in the way of smoking. That batch did have a cure accelerator in it (ascorbic acid). It came out alright. At the very least, fat out was not a problem.
P

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Meat Processing • • Pete

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Pete Great question! Yes, the recommended 2 quarts of water does make stuffing much easier than if you were to use 1 qt. Now, using that much water will make your cook schedule a little longer. So, if you are not concerned with making your stuffing easier then you can use 1 qt and your cook time will be faster. I’ve never noticed a difference in the smooth or wrinkled texture when adding 1 or 2 qts, mostly when I see wrinkled casings it’s either cooking too hot too fast or lack of protein extraction during the mixing phase (if you haven’t seen it this is a pretty good video on protein extraction https://www.youtube.com/watch?v=wStH-RtQUY8). The consistency of the meat when adding the 2 qts of water might be significantly different depending on what binder you are using, I almost always add carrot fiber and that holds up to 26 times its weight in water. If you aren’t using a binder it might have a slightly soupy consistency but that excess water will cook out during the smoking/cooking process. Let me know if I didn’t understand part of your question or if you have more!
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Meat Processing • • Rogers

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Jonathon for sure and yes I will try cooking the bacon first to illuminate a lot of the grease and then grind it up like I do when I dehydrate my peppers should work really well thanks!!
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Meat Processing • • journeyman1955

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jim blais Thanks for the info & comment. Going to try a batch if the weather here in Minnesota ever gives me a warm stretch.

Snack Stick - Cure time w/ or w/o ECA and Cure taste

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Snack stick holding time
Meat Processing • • metlman501

Snack sticks
Meat Processing • • JohninPa

Snack sticks
Meat Processing • • Pete

Snack sticks
Meat Processing • • Rogers

Snack Sticks
Meat Processing • • journeyman1955

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Snack Stick - Cure time w/ or w/o ECA and Cure taste

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Snack stick holding time Meat Processing • • metlman501

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Snack Sticks Meat Processing • • journeyman1955

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Snack stick holding time
Meat Processing • • metlman501

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Meat Processing • • JohninPa

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Meat Processing • • Pete

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Meat Processing • • Rogers

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Meat Processing • • journeyman1955

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