Buffalo wing blue cheese snack stick mix...
I am fairly new at the meat processing process, so I need some advice. I attempted to make the buffalo/blue cheese snack sticks this weekend…and they dont have ANY buffalo or blue cheese flavor.
I Cut the package content into 1/5 by weight, got good protein extraction, and used 70/30 beef mix for meat. I also shook up package to mix the seasoning before weighing it out. The product looks and tastes good, but no buffalo/blue cheese taste at all. Anyone else have this problem?
BTW…the Meatgistics videos and this forum is awesome! Keep up the great work Austin and Jon!
@tubby First off, welcome to the board! Buffalo Bleu Cheese should give you a pretty good buffalo flavor, the Bleu Cheese doesn’t really have too strong of a taste though. If you were expecting more from the Bleu Cheese that might be part of the problem but saying it didnt have any flavor leads me to believe something happened. So you used 70/30 beef and got good protein extraction, when you bite into them what is the consistency like? Does it seem more dry than a 70/30 should? Can you give me your smoke or cooking schedule?
The only other thing I can think of is that even though you shook up the bag you got more of one type of seasoning than another, this can happen and it’s even happened to me once. Not really much to be done if that is the issue, but give me your smoke shcedule and let me know if they seemed dry for a 70/30.
One other thing, did you use any other additives like Encapsulated Citric Acid or Carrot Fiber?
Thx for responding. I would not say they were dry, but were not real moist. I made a 5# batch, with a 70/30 beef. I did not use encapsulated citric acid or a binder. My cook schedule was as follows:
1 hour at 125
1 hour at 140
2 hours at 155
Finished at 175 until internal 160 internal temp.
I did go back and watch your video on protein extraction, and i dont think i got as good an extraction as I thought. Had some fat pockets in a portion of the sticks.
@tubby Protein extraction was my thought in a way. I was thinking that if you did not get enough then your sticks might have “fatted out” and when that happens it can dull the taste as there is not as much fat to act as a vehicle for the seasoning. The fat helps coat your mouth with the taste and helps it linger, that is part of the reason that fattier foods generally taste better.
Your smoke schedule was good so it’s not that. I would recommend adding a binder in the future, its a simple way to keep the fat and water bound into the meat and can give you a better overall product. Now, I dont think that was the cause of the lack of taste here, just a tip on something to try in the future.
On your next batch make sure you are getting proper protein extraction and maybe try using enough seasoning for say 6-7 lb of meat but only use 5 lb of meat. I dont always recommend that but I know alot of people do that too get a stronger tasting product from time to time.
Let me know on your next batch and we can work from there!
Thanks Jon! Will try a binder on next batch! I appreciate the quick response!
Just so you know, in case you were looking for it and couldn’t find it, the ingredients are listed on the products web page. Just scroll down and click the “Additional Info” tab and it will show up.
The W Summer (4550300082) might be the most mild of all the ones you listed. That doesn’t make it bad at all just a very mild flavor
Summer 107 (4550300032) Similar to H, contains mustard seed but I don’t think it is whole.
Summer Sausage Seasoning (4550300012) Very similar to the 107 in flavor, has whole mustard seed.
H - Summer (G4550300070) is our best selling Summer Sausage Seasoning, contains whole mustard seed. If you are looking for a peppery seasoning this is the best one to use for a base and add some black pepper. This would be the basic summer seasoning favored by most employees and customer.
Another option, if you are making 100 lb batches or don’t mind breaking down the seasoning into smaller batches, would be the Ton’s Summer Seasoning (4550806642) It has a very good flavor and is pretty peppery if I remember correctly, I pepper is listed higher in the ingredients list than any of the others… Of all of the basic Summer Sausage seasonings (excluding ones like Jalapeno and Habanero BBQ) this is the second best scoring one amongst employees.
@tincuptom i can only speak to the H summer sausage seasoning, but it has a lot better taste than the backwoods. Not a lot of pepper (you could add more I am sure) but it is a good solid flavor profile. I did not use the ECA for the tang, but plan on doing it this week in a batch. You can’t go wrong with the H seasoning!
I have been in search for a summer sausage seasoning with black pepper but couldn’t find one. I’m new at this so the H Summer Sausage is the only one I have used so I can’t give you any comparisons with the other 3, but you mentioned black pepper so thought I would share my first experience.
So I used Waltons H Summer Sausage and mixed in about a quarter cup of fine black pepper. I liked the results and several others did as well. It had a light pepper taste and I probably will add a little more in the next batch for a slightly stronger flavor. I used 25 lbs of venison and 4lbs of beef fat to keep it on the leaner side. Good luck, Bob
thanks. As it turned out I did use a pork butt, cost only $1.48/# on sale and pork fat appears to be running about 50 cents more. Pure fat is a lot harder to come by, guessing because there is just less of it – supply and demand. One recipe I was using called out pork fat and I directly substituted the ground pork butt and it tasted fine even at a 25% ratio. The other sausage experimental batch I made with 50% and it is even better. So, 50/50 is the future now. thanks for your input folks!
@Jeff-Allen While the 26 and 33 lb sausage stuffers absolutely will make 19mm snack sticks the reduced size of the piston on the 11 lb model does make it easier. I have made snack sticks with all of the sizes and especially when you are working by yourself the 11 lb is easier to do.