Snack sticks


  • Wild game snack sticks
    Watching your video on snack sticks you say to use 2qts. Water to 25lbs. of meat this seems like a large amount I have been using 20 oz. per 25lbs. Using that much water would make stuffing the 17mm casings easier but of does this much water effect to cooking and the look of the sticks will they have a smoothe surface or will they have a wrinkled texture. What consistency should the meat be as far as liquification be.

  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    Pete Great question! Yes, the recommended 2 quarts of water does make stuffing much easier than if you were to use 1 qt. Now, using that much water will make your cook schedule a little longer. So, if you are not concerned with making your stuffing easier then you can use 1 qt and your cook time will be faster. I’ve never noticed a difference in the smooth or wrinkled texture when adding 1 or 2 qts, mostly when I see wrinkled casings it’s either cooking too hot too fast or lack of protein extraction during the mixing phase (if you haven’t seen it this is a pretty good video on protein extraction https://www.youtube.com/watch?v=wStH-RtQUY8).

    The consistency of the meat when adding the 2 qts of water might be significantly different depending on what binder you are using, I almost always add carrot fiber and that holds up to 26 times its weight in water. If you aren’t using a binder it might have a slightly soupy consistency but that excess water will cook out during the smoking/cooking process.

    Let me know if I didn’t understand part of your question or if you have more!

Log in to reply
 


Categories

  • Waltons Community

    A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

  • Podcast

    Listen to Austin and Jon as they talk all things meat processing, beer drinking and sausage making! Email them at podcast@waltonsinc.com with any suggested topics or questions!

  • Blogs

    Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!

  • Meatgistics University

    A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

  • Waltons Learning Center

    Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

Recent Topics


Who's Online [Full List]

33 users active right now (2 members and 31 guests).
Mr.slehman, glen, josephbndt22, lkrfletcher

Board Statistics

Our members have made a total of 22.5k posts in 2.4k topics.
We currently have 10.6k members registered.
Please welcome our newest member, hesstrees.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

35
Online

10.6k
Users

2.4k
Topics

22.5k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.