harpo79 last edited by
I am getting ready to make some snack stix using these
1 package Mandarin Teriyaki snack stick
1 oz Sure Cure
4 oz of Carrot Fiber
4oz Encapsulated Citric Acid
19mm Collagen Casings
2 Quarts Ice Cold Water
Would I use more water since i’m using carrot fiber?
Would I mix the sure cure and carrot fiber with the water?
@harpo79 No, mix both the cure and the carrot fiber in with the meat and add the water, doing it the other way wont really hurt anything there is just no need and the carrot fiber might bind up the cure too efficiently. For water just use the 2 qts, that is more than enough. Using more won’t help your bind and it will increase your cook time. Remember if you are using encapsulated citric acid to go right to the smoker!
I hope this wasn’t too late to help!
@ihang10 So then I would say that protein extraction is probably what is causing your issue. The fat renders out of the product and gets trapped between the outside of the sausage and the inside of the casing. Then when the product cools the fat congeals and you can’t get it to adhere. Mixing for a few more minutes will probably help resolve your issue. The other thing is when do you add your fat? Sometimes if you just mix in your fat with your lean the lean can coat the fat chunks but never really bind with it, so I would suggest you add it during the second grind.
@Jonathon The sausage was for Easter family dinner that didn’t happen because too many people were sick. The bottom round was sliced deli style & packaged for future French dip & roast beef sammies.