Leland last edited by
Hello , can this be used as a seasoning for snack sticks?I think the flavors would be great . thanks leland
@Leland I saw this question through Walton’s website and replied there as well but basically, I don’t think it is going to work. I just don’t see this as having the correct salt content. As it is designed for a marinade and not a snack stick, I think getting the proper level of protein extraction would be very difficult as salt plays a key role in that process and it is critical when making a product like snack sticks or you will “fat out”.
Having said that, General Tso is probably my favorite new seasoning so I am absolutely going to give it a try in the next few weeks! Just be patient as I am trying my best to finish up all the Meatgistics University Videos (there are a lot) before the busy season.
Leland last edited by
Thank you leland
@Leland We made them today! We had to make some changes to the seasoning composition to have the correct salt content (fancy way of saying we added some extra salt!) and the taste was excellent! Im not sure where it would go in my ist of favorite snack sticks but it would be in the top 10 no question. I think I actually liked them better than I like the chicken I marinated in the General Tso’s.
We should have the video edited, uploaded and live in the next few weeks.
We appreciate you guys being patient with us, we know we haven’t been releasing anything recently but that will all pay off around October 22nd when we go live with almost 30 Meatgistics University videos at once!
It is good.
We like to serve a chub on a small bed of rice next to 4-5 bang bang shrimp.
Everyone loves it.
Hi All, Im New to the Group, I am wondering which class of NTEP scale is necessary for measuring sure cure per haccp protocol. It looks like these scales are rated as I,II,III class and very in price dramatically
thanks for the info, I had not heard of this until 3 years ago and I think the reason it was brined was to cure or preserve it while
frozen. A friend of a friend makes these after hunting season so they can be taken out of the freezer and sliced up for snacks and they are fantastic but he wont share the recipe. When they are unthawed even after many months they are still perfect.
Have you tried freezing any portion and is it still as good when first made?