Sweet and Spicy snack Stick



  • I want to add a sweetness to the jalapeño snack stick seasoning. Could I just do a sweet cure to it or a different additive to it to make it sweet?


  • Walton's Employee

    @dubsmeats I’d stay away from adding a sweet cure to it, there are just too many calculations and measurements you would have to do to use a sweet ham or bacon cure. Instead, I would add something to sweeten the seasoning. It probably is going to take some testing to get the exact amount of sugar you want but I’d go with either sugar or dextrose. Both are sweeteners that are commonly used when making snack sticks or summer sausages.

    How big of a batch are you planning on making and when are you planning on making it?



  • @jonathon I would start with a 5lb batch. I do add dextrose to my homemade summer sausage seasoning.



  • I would for sure add dextrose and honestly corn syrup solids work great too for adding a touch of sweet and better preservative and color.


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  • K

    @Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.

    let us know if any of this is helpful.

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  • T

    @Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy

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  • @Dave-R Interesting. I would have not expected that much difference between the two.

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