Pizza snack stick seasoning

[twilliams]

Hey peeps, looking for info on the pizza snack stick seasoning. If anyone has used it. I made the sticks last year and they did not turn out and had to throw the entire 25lb batch away. It seems to me it had a bad chemical reaction during the smoking process. Someone else in the group had the same thing happen. I also bought the brat seasoning as well and i believe it had the same reaction but since it wasnt cooked and it was a fresh brat it was able to be used which turned out good. I thought about doing two 12.5lb batches. One with just the seasoning and 1 with pepperoni stick that jon was raving about in the recent meat hacks video. Question is how much pepperoni should i add for the 12.5 lb meat block or is it not a good idea in a snack stick? Jonathon

[processhead]

twilliams
No first hand experience. What happened when you made them last year?

[twilliams]

processhead well the first time with the snack sticks it almost seemed like case hardening. However the inside of the stick was hollow with a layer of meat attached to the casing. I used the same meat block and smoke schedule as all other flavor batches and this is the only time it has happened. The rest when i made the brats i mixed the seasoning with water for better dispersion and the mix got really foamy like it created a chemical reaction maybe giving off some kind of gas.

[processhead]

Yeah, the hollow void inside sure sounds like it could have been a reaction was creating some gas and displacing the meat. That is a new one. Probably would be hard pressed to get a full list of ingredients in the seasoning pack.

[twilliams]

processhead it will be here with my order tomorrow, i will look. Also gonna keep the bag for the batch number in case it does it again to call excalibur to see if they can figure something out

[processhead]

If it was a widespread problem and experienced by others, I would think Excalibur would have heard about it. Could the water in your local area have something unique about it? The water you add is the only unique variable I can think of, and you said you experienced some foaming when you combined the seasoning with the water…
Maybe split a batch and use water with half and do the other half without and note and differences.

[Midwest_kc]

processhead this is why I always try to use bottled water for things like this. Keeps things consistent

[twilliams]

processhead i only use bought from the store distilled water in the gallon jugs. Absolutely no tap water

[Jonathon]

twilliams for fresh brat id do 1 lb of pepperoni to 10 lb of meat. As for how it will work in a cured with the pizza snack stick I don’t know, sorry! I’m toying with the idea by I’m not an enormous fan of the seasoning so I have been thinking of using about an extra 15% of the supreme pizza brat and making sticks.