Got some of the moisture wicking packets for in my jerky bags. I used a few and vacuum sealed the rest. I opened them today. Went to put them away when we were done and they were warm to the touch. Any reason why? Are they okay to use?
That is typical. They are not exactly “moisture” packets though. They are designed to remove oxygen which helps keep bacteria and mold from growing. The packets work by consuming the oxygen, and as they do, a chemical reaction takes place inside the oxygen absorber packet, thus resulting in heat. So, you know they are still good if they are producing heat when opened to air. That is also why you only want to open the package for a brief period and re-vacuum seal any packets that are not going to be used in a 30 minute or less timeframe, to keep them from depleting too much of their use as it does have a finite amount of use.
For another example, oxygen absorber packets work kind of like “hot hands” hand warmers that you put in your pockets to keep your hands warm. They both consume oxygen and produce heat, obviously for 2 different results, but ultimately, kind of a similar process.
Hopefully that helps explain things a bit! Let us know if you have any other questions!
Thanks Austin,I thought that may be the case, they act like hot hands but just wasn’t sure. Didn’t want to burn down the clubhouse…
How do you know how much sure cure to put on your mix if it’s less than 25 lb ?
@peculiarb You can have an issue with pickled jalapenos and getting the meat to properly bind to them.
You can blanch fruits and veggies before adding them to sausage and that will help. Some people add them straight in, but blanching will help the meat bind together with the jalapenos. Not a requirement though. If the jalapenos don’t bind perfectly into the meat, when you slice the summer sausage, the jalapenos may not fully stick to the meat and just fall off the slices. It won’t hurt the sausage, but it may not be 100% perfect. I would at least dry the jalapenos thoroughly, but blanching would provide the best results.
Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.
I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.
So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.
I recently had a 26 lb batch of summer sausage end up with brown spots here and there? Could this be from cure not evenly mixed ??? Or from encapsulated citric acid not fully mixed in??? I’m thinking eca wasn’t mixed in good enough because cure was put in initially with spices and binder and I mixed by hand till I got good protein extraction because it was very sticky ???
I am going to be making a 10 pound batch of pepper stick snack sticks how much water do I add for easier stuffing. or is the water that I mix the sure gel in enough for the batch is there a ratio for sure jell to water?