Snack Sticks are very salty
I had purchased the “Willie’s Snack Stick” spice mix from you, and just finished casing a 25lb batch of snack sticks. Being that I bought the mix and everything was measured, I made the mistake of not tasting before casing…
I am going to smoke them tomorrow, but I cooked one up in the oven to try it and it is very salty… is there any way at this point to reduce the salt taste?
Since it is already in casings, there is not a lot you can do from here. However, I don’t have a good explanation why, but it is typical to have a stronger flavor, either spiciness or saltiness, when quickly cooking a meat product like this in the oven or pan frying. I would expect the final flavor profile after you actually smoke them to be more mild and less salty. I can’t give a scientific explanation why it does this, but I would bet after you smoke them, you’ll be ok with how the flavor turns out.
If you are still concerned about the flavor and saltiness, the only other things I can think of that could help is to use a bit heavier of a smoke on the snack sticks. A stronger smoke flavor might help mask some of the other flavors.
Thanks Austin… This is what I am hoping for!!! Aside from that the flavor of the mix is excellent, and they are going to make great Christmas presents!!!
@raider2119 What an amazing Christmas present that would be! You have some lucky friends and family!
Jonathon; Let’s hope… LOL, used the propane smoker and it’s a fairly warm day today so I have been fighting with it all day to try to keep the temp down… We are going on to hour 4 and the smoker is at 162, the snack sticks seem to have stalled at 118…
@raider2119 If they have been in there for 4 hours they are done picking up smoke, time to let them cook, let your smoker get up about another 10 degrees, somewhere around 175°. That should help with the stall and get you there quicker. Do you have a different way to measure the smokehouse temp aside from the thermometer that is attached to the outside? I might question that it is at 160° if you are still at 118° after 4 hours.
If you haven’t already add a pan of water to the inside as well. You won’t be able to control the moisture amount but it will still help a little at this point!
Good luck and I will keep an eye on the board if you have any other issues or questions!
You always can take them out of the smokehouse (4 hours is the max smoke-Jonathon is right there) and put them in a turkey fryer or large pot, simmer them, don’t boil them until they reach 155F, they will keep cooking for a while even if you ice bath them. I do my sticks either way I really don’t have a preference taste wise. The smoke doesn’t wash off, it’s inside the meat by that point. Simmering them will also keep some of the moisture inside the sticks. I keep the pot around 180F so the sticks don’t blow out. If you keep them in the smoker use the water pan for sure or they will dry out a lot.
I am using a Maverick 2 probe digital thermometer… The ambient temp probe is the one that came with the unit… the IT probe is a brand new replacement I just got from them… I have not checked either for accuracy… but, I replaced the thermometer on the front of the smoker with an adjustable that has seemed to be pretty accurate…
Smoker is now at 172, IT=129… water has been in there from the start… but they are starting to dry… if it does not finish in the next half hour or so I’ll throw them in the sous vide to finish…
@raider2119 I have no experience with finishing off snack sticks in a Sous Vide cooker but other than the temp drop when you transfer them I can’t see any issue with that. My first thought though is you have come up 11 degrees (IT) in the past 40 minutes, so unless you see some case hardening or stall again finish them off in the smoker. I assume dampers are closed at this point?
@carla-edwards Good setup, I like the glass insert to let you monitor without opening. Welcome to the board, always good to get some cold smoking expertise on here!
Weekly Blog Post - Weston Multi-Layered Press and BBQ'ing Smores
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?
Will it BBQ? Smores! - We know that Smores will BBq, it is basically the same process on a grill or smoker as over a fire. However, we wanted to do this for two reasons. First, we wanted to see if you could do large amounts as a dessert at once and still have it taste as good and second, we wanted some smores!
Weston Multi-Layered Burger Press - This new product from Weston will let you make multiple burgers of the same diameter quickly and easily. It is a little easier than using a single press if you want to make multiple but you don’t have to clean a stuffer like you do when using the Rapid Forming Patty Attachment. They tried for a best of both worlds type of product and they did a pretty good job!What Projects are we looking ahead at?
PK-100 Review - We finally got this shot. It is being edited now and should be released in the next few weeks. It is a great little smoker and even at its price more people should be using this. It gives you professional performance and home user convenience.
The Best Burger - One of these days I am going to get around to making a few different burgers out of different types of meat and determining the “best”. I am finding I like pork burgers over beef burgers more and more so the test is going to be a 100% beef burger, a 100% pork burger, a mix of 50% 50% and maybe a brisket burger. That last one will open happen if I can convince Austin to allow me to purchase a brisket and grind it up!What’s on our Mind?
How much does genetics play into the best diet for individuals? I know one of the reasons diets don’t work for everyone is that depending on where we came from we have different nutritional needs. Well, I just sent in my DNA genetic test to a popular company and I am getting a report on what genes I have that SHOULD show me what foods will work best with my body. Once I get that back in a few weeks I am going to alter my diet and see what the results are, I will keep a running blog of the results in body weight and energy and let everyone know. I am going to be crushed if it says I need to stop eating so much red meat!Weston 6 Tray Digital Dehydrator Compact Digital Kitchen Scale
I cold smoke all kinds of products to sell at the local farmer’s markets. Altho I use the Masterbuilt setup I’ve seen other people make their own with a 3" dryer vent hose.
The only trick is to keep your smoke generating source away from your smoker unit as all smoke will contain some heat. The father away the better for your product. Also make sure you’re smoker unit isn’t parked in a sunny spot as this will also increase the temperature inside the unit itself. I have to use a sheet of plywood on the side of mine in the early mornings to keep the sun from hitting it.
@Big-Mike Can you send me a picture of the product or are they already all gone? I spoke with someone here and they thought cook schedule and fatting out but your process doesn’t indicate to me that either of these was the issue.
@mswoody6-4 The first question would be are you doing it through waltonsinc.com/win? I am assuming that you are so if that is correct the next thing to check is to make sure you are logged in on that page. You will need to login to the account first, I find the easiest way to do this is via my facebook account. Then when you click to comment it should prompt you to log in with your youtube or google account so that it can track who is commenting. If the pop-up for logging in to youtube/google is not coming up you might have a pop-up blocker running on your account and that will need to be turned off.
Making Bratwurst from Jerky Seasonings
Learn about Making Bratwurst from Jerky Seasonings with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Meat Hacks
One of the questions we get a lot on meatgistics is if you can use a seasoning that is designed for either snack sticks or jerky to make bratwursts out of or vice versa. The answer is absolutely you can there are just a few things you need to do differently and keep in mind. First, if you are using a bratwurst or summer sausage seasoning to make jerky it might end up having a stronger taste than you are used too. This isn’t a bad thing necessarily but it is something you will need to play around with to make sure you get the taste you are looking for. The same is sort of true if you use a jerky seasoning to make a bratwurst but since in this product the seasoning will be mixed into the meat it’s not like we are going to end up with a dull tasting brat. Also, if you buy a jerky seasoning and make a bratwurst you don’t need to use the included sure cure package and if are using a bratwurst seasoning to make jerky or snack sticks then you need to purchase sure cure separately as it will not come with the brat seasoning.
So today we are going to grinding 20 lb of meat and making brats out of them. We will be doing a 10 lb of batch out of BBQ Jerky seasoning and I am going to add some ghost pepper cheese to some of this because these are going to be eaten when I’m not around and I want them to suffer! I am going to use our new seasoning Conversion Chart which I will put a link to in the description down below that shows you how much seasoning to use by weight and by measurement per 1 lb and 5 lb batch. So for BBQ seasoning for 10 lb, I will need to do 2.5 cups 2 tbsp and 4 tsp for 5 lb of brats made from bloody mary snack stick seasoning 1/4 cup and 1 tsp.
I am going to do the majority of the BBQ with no cheese but then I will add some ghost pepper to the last few lb just to see what it is like and I will add cheddar to the bloody mary brats.
I am also going to be making some Bratwursts out of Bloody Mary Jerky Seasoning and I will use the Conversion Chart for that as well.
I’ve already ground all my meat twice through a 3/8 plate. A good tip is at the end of the second grind to take a handful of meat that has already been ground twice and put it back down through the grinder, this will force the last remaining bits in the throat out through the plate so everything has been ground twice.
Since I am making bratwurst and not snack sticks out of these seasonings I don’t need any protein extraction so I am just going to mix in the seasoning and cheese by hand.
Now I am just going to stuff it. I am using a tubed hog casing and to load these we just need to slide the plastic sleeve on the stuffing tube, move the casing down to where it is all on the tube and then pull out the plastic sleeve. I also like the tubed hog casings as all you need to do is soak them in warm water before they are ready for use.
They were both pretty good but I liked the Bloody Mary ones better, the BBQ was just a bit sweet. Now, we made these from Beef so it might partially be the difference in beef fat vs pork fat but I also think that with a Bratwurst you just don’t want as sweet a product as you might want with Jerky.
So, all in all this was a success for sure. I think an important lesson to learn was that when you take a Jerky Seasoning to make Bratwurst you need to take into account what will make a good bratwurst, just because you love the taste of BBQ Jerky doesn’t necessarily mean you will love that taste in a bratwurst.Subscribe to WaltonsTV
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Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!Shop waltonsinc.com for Jerky Seasoning Shop waltonsinc.com for Bratwurst Seasoning Subscribe to WaltonsTV on YouTube Walton's Sausage Stuffer Weston #8 Black Series Grinder