New and looking for info
ace202 last edited by
I just joined this site. I recently had to stay with relatives while my house was being renovated. My nephew is married to a gal from Poland. Her mom lives nearby them. She introduced my wife and I to a meat stick from Poland called Kabanos, made by a company called Sokolow, out of Poland. This is by far the best meat stick I have ever had the pleasure of eating.
The ones I am referring to are about the diameter of a pencil. very thin. They are made with pork. I am looking to try to duplicate them. Couple questions I have.
will the 19 to 22mm sheep casings shrink to the size of a pencil? Or would you recommend a collagen casing or?
The old world recipe I have says that the way you test for doneness, you drop the stick from 1 meter high. it shatters, its done. if not, cook longer. love old world huh?
any help or info appreciated on these delectable sticks.
@ace202 Glad to have you on the board! First, yes, you do have to love the old world style but I would absolutely recommend you invest in some sort of probe thermometer. Just safer that way and prevents the sticks from being overcooked. 100% pork sticks are a good way to go an untrimmed pork butt will have just about the perfect amount of fat for a nice snack stick.
On to the casing question. 19-22mm sheep will be much larger than a pencil, more like a really thick sharpie. If you are looking for something the size of a pencil you would need 15 or maybe 16mm collagen casings. I would recommend you go with the 16mm smoked collagens first as you can buy a 3 pack of them which will be 3 strands and each strand will be 50 feet once stuffed. If you go with the 15mm you will have to buy an entire caddy which will be 50 strands so that would be enough to stuff 318 lb.
Now, you need a stuffing tube small enough for the 15 or 16mm casings to fit over. For more information on what size tube you will need check out the chart near the bottom of the page on the here.
One last thing to keep in mind, the smaller diameter casing and tube you are using the more force that is needed to stuff your product. To make your product easier to stuff make sure you keep it very cold before you stuff it, make sure it has around 25-30% fat content and you can add a little extra water. Adding water will increase your cook time a little but it will cook out eventually and is better than breaking your stuffer!
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!