pepperoni snack sticks



  • going to try snack sticks with pepperoni and high temp cheese waltons says follow recipe for summer sausage do I need encapsulated citric acid? and can I use carrot fiber for my binder going to do a small batch around 4 lbs do I add water also


  • Walton's Employee

    @rodneycaudill If you are making snack sticks I would just follow the snack stick recipe but they are similar other than the casing size and seasoning so you wont go wrong either way. No, you do not need to add Encapsulated Citric Acid just remember if you don’t add that you need to hold your product overnight after you stuff it to allow the cure to work in the meat. Yes, you can use carrot fiber for that, it’s what I would actually recommend you use. 4 oz of carrot fiber will do 25 lb of meat so if you are doing a 4 lb batch that would be .64 of an oz. The same math applies to the water, 2 quarts is 4 lb so that would .64 of a lb (10.25 oz) of water. This has been formulated to make stuffing as easy as possible.



  • did the 4lb batch today followed Jonathon’s advice except I didn’t have time to hold overnight so I used the citric acid. I used 21mm fresh collagen casings smoked really slow for 4 hours then turned up my smoker for another hour till they hit 165 taste fantastic they just seem to be a little too juicy for pepperoni and I needed more cheese than I put. thanks for the advice I’m still learning but I am hooked on making snack sticks now


  • Walton's Employee

    @rodneycaudill Hey Rodney, glad they came out tasty, if you are looking for a dryer pepperoni the first thing I would do is try cutting the water a little. It’s the simplest way to make a less moist product. If that doesn’t work you could try dehydrating them after the thermal processing but I don’t recommend that as your first solution.


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Recent Posts

  • W

    I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.

    I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.

    Thanks,

    Weston

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  • M

    Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?

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  • @andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.

    Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.

    Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!

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  • D

    i use denuded round. higher cost, less waste, cleaner eating

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  • @twigg267 I did a meatgistics university article on this topic, you can view it Jerky 103 - Best Cuts For Jerky and read the article! Let me know if you have more questions beyond what is available there!

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  • A

    @jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.

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