Snack Stick Questions
EricM last edited by
Recently made a batch of sticks using the Jalapeno blend from Waltonsinc (below). I measured out the suggested amount exactly but was quite surprised at the lack of flavor that came through in the finished product (seemed to need way more salt). Fat ratio was slightly over 30%. Added 6 oz water per 5 lb.
I was thinking to either add more seasoning next time or add in MSG as I prefer seasonings with MSG included. What would you recommend?
I let these sticks refrigerate for 36 hours before smoking but there was still a total lack off tanginess. However, I generally find with ECA that the recommended amount creates an overly tangy product. Would it make any sense to let the meat sit for a day then add in say half the usual citric acid prior to stuffing? Or should I just add less ECA and stuff immediately
Lastly, is there any downside to cooking to an IT of 170? I’ve made some mods to the smoker, but I still get about a 10 degree difference in IT from the hottest to the coldest spot. I don’t notice any fat separation as long as the meat was thoroughly mixed.
@ericm First, if you want a really strong Jalapeno taste and some heat then I would recommend either more seasoning than recommended (though be slightly careful with this, something around 10-15% more) or add jalapenos.
For the Encapsulated Citric Acid, if you are using it then you need to go right from the smoking to the stuffing, holding it overnight could allow the Encapsulation to break and leak the citric acid into the meat too soon. However you also don’t want to hold the meat and then add the ECA as the meat will start to set up and could break your stuffer when you try to stuff it into the casings. My recommendation would be to cut back slightly on the ECA and still stuff immediately.
Cooking to 170 will not create any real problems other than drying the meat out a little, if you are happy with the moisture and texture of your snack sticks with your current smoking schedule I say keep with it!
Hello from Alpine, Texas.
Gary T. From Branford CT, I’ve been making jerky for some 30 years now, not sure how I missed Waltons site but I’m glad I found it, great to see all the videos tips and forums.
Trying the Waltons BOLD Jerky seasoning today in a restructured mix, I normally try a mix as is the 1st time then alter to my taste later on, I needs TONS of flavor so I’m hoping this one does the trick. I also bought the Teriyaki & Cajun to try.
Thanks for the invite. Gary T.
Quick question? Why is it NOT recommended to mix your cure and seasoning until it’s ready to be used??
Because the Excalibur Jerky Seasoning comes in bags suited to use 25# of meat I wanted to break it down into smaller mixing batches, I know I don’t mix 25# of meat at a time, I usually cut it in half for 12.5# each. Anyway I’d really like to mix all the cure and seasoning once then break in down for smaller batches of meat for later use, also when I say later I only mean like 1-3 months.
Thanks Gary T.
This is my tounge recipe. I get the tounge usually from people I work with that buy freezer beef from a farmer. They usually throw them out or feed them to the dog. NO WAY. Here is how I process the tounge.
Rinse the tounge well as it is dipped in a antiseptic. State law I think. Lay it out on your cutting board. Cut the tounge into at just back from where it tarts to narrow as the narrow part of the tounge has very little meat . Now take your sharp fillet knife and skin the little well marbled roast. Now lets make the juice. I like to use Mrs. Smiths dill pickle / Jalapeno mix follow the directions on the mix.
Then smoke it with your favorite wood till the internal temp for beef reaches 160 degrees . I then remove from the smoker and let cool for 20 minutes. I then cut the tounge into chunks about the size of sugar cubes and pack into a qt. jar. I then slice a Vidallia onion into rings and add to the qt. jar. I pour the pickling spice over it covering all of the tounge and onion. Install a lid and refrigerate for 2 days and enjoy. I take this to work and always bring home a empty jar. Another version is brad and butter pickle mix.
Haysville Ks. Smoking and grilling for 10 years. Limited meat processing about 8 years
Most recipes I’ve researched suggest an IT of 152° - 155°. My question is, what’s the most efficient method of taking the IT of a snack stick. Should I use a probe and slide it into the center of one of the snack sticks hanging in the smoker? Is it better to slide the probe into the top of a snack stick as it hangs or up from the bottom? Thanks in advance for your help!