Making snack sticks



  • i was wanting to be sure, that i maix everything ,stuff,and then let rest in fride for 12 hrs.? Or mix seasoning and cure rest 12 hrs. then add corrot fiber water and stuff?


  • Walton's Employee

    @h8fulhilbily You are correct, you will want to mix everything and then stuff before holding your product overnight. Trying to hold it before stuffing is going to make it very difficult (if not impossible) for your stuffer to get it into the casings.

    In the future, another option would be to use a cure accelerator like Encapsulated Citric Acid, then you could go right from stuffing to the smokehouse.

    Let us know if you need anything else!



  • Thanks, i will do that.


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  • R

    OK thanks for all the suggestions

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  • @PapaSop these look very tasty. Ever tried wet brining for a few hours for more moisture? Sure, blame it on the adult beverages.

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  • C

    ![4_1558809322866_A7ECF11A-1902-48C0-9598-D22E999B00B8.jpeg](Uploading 3%) ![3_1558809322866_1A4D01FF-FB35-4603-BBEC-E21789156F70.jpeg](Uploading 3%) ![2_1558809322866_30D91A1A-6C37-4167-8861-A88F13FED502.jpeg](Uploading 3%) ![1_1558809322865_592E05ED-24FA-44F5-BA1D-C58D4D5CBF44.jpeg](Uploading 3%) ![0_1558809322857_00B58519-CD23-498C-8029-50231DF27C88.jpeg](Uploading 3%)

    I just finished 25 lbs of Jalapeño Summer Sausage and snack sticks. I used my new 44lb meat mixer from Weston. The mixer worked great. The only downside to it is that it is not easy to clean. The mixer is only welded on the outside, so strands of meat tend to get stuck in the corners.
    I also tried sodium phosphate for the first time instead of protein powder. Only needed 1/4 cup vs. 2-1/2 cups of protein powder. Flavor and texture was still excellent.

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