I have a couple of questions about snack sticks.
I use a sausage stuffer with the small tube and use 17mm or 19 mm collagen casings I also fine chop fresh jalepenos and add to the mix, when I start stuffing the casings it stuffs easy sometimes but then it gets real hard to crank the handle for some reason and if I use too much pressure I have a blowout what am I doing wrong?
And one more question can you leave snack sticks at room temp.
In my experience, anytime you stuff a small casing like 17 or 19 mm, the pressure required to stuff will be very high. If you have other pieces of ingredients, like jalapenos, high temp cheese, etc. they can require even more pressure to get through the stuffing tube, and/or get stuck in the stuffing tube. There is not a lot you can do to make hand crank stuffing easier on small diameter casings like this. One thing to help with 19mm casings would be to use a 12mm stuffing tube as most people use a 10mm stuffing tube. A 12mm will make a big difference from a 10mm.
As far as leaving snack sticks at room temp… That will greatly depend on what your process for making them was, what the cook cycle was like, and what the pH and water activity in the final product is. It is very possible to make a snack stick that is shelf stable, but unless you want to buy a pH meter and water activity meter, you will not know 100% for sure if they are totally shelf stable and can be left out for an extended time or not. The typical snack stick should have a good shelf life, but in generic terms, it’s hard to give exact figures without more detail.
one more question will the high temp cheese fit through the 12mm tube ok?
Yeah, shouldn’t be a problem.
I’ve used the 12mm plenty of times for snack sticks with cheese and never had any problem at all!
@Austin ok guess I need to order some cheese then,
used some carrot fiber and encapsulated citric acid on the last ones they were the best yet. I am still figuring this out but I’m getting there
Yeah, High Temp Cheese really makes sausage so much better!
If you have any other questions along the way, be sure and let us know!
Just curious, what makes hi temp cheese high temp?
If you used a standard cheese instead would it simply absorb into the meat?
Standard cheese will melt and literally run out of the product while cooking. It will also make the product greasy. Any cheese remaining in the product that doesn’t melt out won’t be visible either.
High Temp cheese is designed to not melt up to 400° F, retains it’s shape, and doesn’t give a greasy texture. It just performs better in a cooked sausage.
We make a lot of sticks and use a hydraulic stuffer, even with that stuffing into 17 or 19mm casings can be hard. We have stepped up to the 22mm collegen smoked casings. It’s so much easier for the cheese to pass through the tube and less stressful on the stuffer and whoever is cranking for you too. I shot my buddy with a cheese chuck that got stuck in the tube of the hydraulic stuffer, he was standing at the end of the table linking…he went down like a soccer player…lot of drama and I hear about it every time we do stick now…
I wish we could help out more on this one, but this is using someone else’s recipe and process in a way I don’t feel comfortable with (since they recommend not using a cure or nitrite/nitrate). There really isn’t an answer I’d feel safe giving you since this is not something we’ve done and tested like this before.
My suggestion on hams is always to follow our standard recipe here:
My best alternative suggestion is to look for more information from a state University Meat Extension Department. They have usually done the proper research and development to provide better guidance. The University of Missouri has an article here that might be of help: https://extension2.missouri.edu/g2526
For the future, I’ll see if we can develop a recipe and process here to provide better guidance towards processing hams in this manner.
New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.
Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?
Thanks in advance!
The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.
For this version of Landjaeger, we did actually cook it. It could be made differently, but for our entry level MeatgisticsU course, it’s easier and safer to give instructions on doing a proper thermal processing. (Someday we will have to try to get to doing a completely traditional dry cured version.)
Smoked Meat Stabilizer and Sodium Erythorbate are similar to each other, but definitely not a replacement for a real cure, like Sure Cure. They simply act as cure accelerators, speeding up the conversion of nitrite in sausage during thermal processing. Using an accelerator (like one of these, or Encapsulated Citric Acid) allows you to skip the holding stage after stuffing and go straight into the smokehouse.
In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.
As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.
You shouldn’t have a noticeable difference in stuffing based upon the difference of using a grinder or a bowl chopper.
Your biggest help in making stuffing easier will be using plenty of water. At least 1 quart per 25 lb meat block, but up to 2 quarts is even better. And, your lean to fat ratio will make a difference. Leaner meat will be harder to stuff while a higher fat content will make things easier. Keep the meat as cold as possible too and that will help make things a little easier to stuff as well.