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!
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.