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…
As I. push the carriage forward the slices get bigger and bigger even if I push only the carriage.
Weekly Blog Post - Octopus and Squid, Vacuum Packing
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!What Videos are being released soon?
Depending on what you see as soon we will have the almost complete first round of Meatgistics University Classes released. We have broken everything down into these categories; Meat Processing Equipment, Seasoning and Additives, Fresh Sausage, Cured Sausage, Jerky, Sausage Casings, Deli Meats, Smoked Meats, Cured Whole Muscle Meats, and Specialty Sausages. Each of these topics will have multiple entry-level classes covering topics like the type of casing to use, equipment needed and a basic processing class where appropriate.What Projects are we looking ahead at?
We are going to be doing two new Will it BBQ’s, hopefully, this week where we try BBQ’ing Squid and Octopus! The squid was a suggestion by Bob Zambutto through Walton’s Inc Facebook account! I had been wanting to do both of these for a while and when I went to our local Asian Grocery Store (Tai Binh for anyone local to Wichita, KS) and they had lots of options for both, they have almost anything and I got a few more weird ideas while I was there! Anyway, I picked up some baby octopus and a full size one, some small squid and two large ones as well. I am excited and nervous to see how this goes if nothing else it should be fun to watch!What’s on our Mind?
Did you know that you shouldn’t vacuum pack Mushrooms or Garlic? I was reading a Vacmaster VP120 instruction manual the other day and I saw an interesting note that said not to vacuum pack Garlic or Mushrooms! I had no idea that you shouldn’t do this so I thought I would share that with meatgistics readers to let you know not to do it as well. Apparently, they both are prone to bacteria that will continue to grow in oxygen-free environments. I was hoping it was something more impressive than that but it is good information to have.New Products
22" X 24" Collagen Sheets This are typically used for larger whole muscle cuts of meat, like when you are making prosciutto, capocollo, or other dried hams. This is an item that we have had lots of requests for over the years so we were happy to finally find a reliable and reputable source for it.
Thanks for the response!
I think a video on processed celery would be incredible. The only place I have been able to find celery powder as a cure was from “The Sausage Maker”, they have a Facebook page. It was expensive, designed only for sausages, and wasn’t packaged well.
As for the tackiness, good idea with the cornstarch! There are a bunch of big brands with zero additives that were able to achieve the soft texture with no tackiness, so I’m thinking it has to be in the processing. I read an article where someone at KRAVE mentioned a couple details about how they process their jerky. He said they first inject the meat, then cook the whole pieces, then slice, then marinate, then dry. I have messed around with the idea behind this process a lot. Injecting with brine, sous-viding at a variety of temperatures and times, slicing, marinating, and drying. Decent results, but to be honest the high sugar method you introduced to me has seemed to have better results.
Anyway, I will keep trying to figure this out and will definitely keep you guys posted if I make any headway. In the meantime, if there is anything else you think might be worth testing, please let me know! It would be great to try and perfect this process together.
@bob-s-meatgistics I moved one of my first pork butts into the oven and my whole house smelled like smoke. My wife did not stop complaining for a week until the smell was gone from both the house and the oven. I finish all my cooks outside. If you wrap it to speed up the cook you may want to unwrap it for the last hour to put the bark back on it.
@jonathon I am definitely going to purchase and follow the steps you’ve post, thank you sir! Additionally, if anyone has recipes, please share. I’ll try them all and post what my family thought of each. Thank you all, this is a very cool and educational blog, glad I found it wish it was years ago! Thanks again.