Snack stick seasoning blending?

  • Please help me if you can. Let’s say I wanted to mix two flavors like habanero and ranch yup that’s the request from the wife and friends and I’m down to try. Would I mix for the whole 25 lb batch or cut each in half? Main question is are there salts in these blends or just flavor?

  • There will be salt in the seasoning mix and, a snack stick mix will also have cure or pink salt in the kit as well.

    Say each seasoning mix is for 10 lbs of meat but, you have 10 lbs total of meat: You need a good scale, weigh the seasonings and cure and use half of each by weigh.

    If you must you can try to measure by volume but, weight is much more accurate.

  • @bevh
    Ok thanks for the response that’s what I was afraid of. Afraid as in loosing the potency of the heat and or the ranch in this case. I’ll have to play with it and see what happens.

  • You can always cook a small sample and add chili flakes or ranch dressing powder if needed. That’s what I do, I use premade mixes, then, sample and, if needed, add an individual seasoning to suit our tastes. Like the beats, we like more mace in them so, I add only mace to the mix before I put it in casings.

  • Admin

    There isn’t going to be a completely right or wrong answer when mixing two seasonings. Be prepared for trial and error to get the right mix that you are looking for though. At the basics, I’d take half of each seasoning, mix them together, and then that mixture should make a 25 lb batch. But, if you want one of the flavors to be stronger than the other, try doing a 60/40, or 70/30 split. Just make sure the two ratios add up to 100%, and not too much higher. All the seasoning blends do contain salt (usually the #1 ingredient), so over usage would make things salty. Some quick math can definitely get you the right proportions though.

  • @austin
    Thanks for that info about the salt, part of my solution would be to add red pepper powder to the ranch mix (100%). Im not at all new to this game but recently found your site and products. I’m excited to work on my archery double up!

  • @austin hey buddy my next question is this? With habanero or jalapeño Chile powders what is a good starting point for adding to an existing blend? 2tsp/ten lb perhaps?

  • Admin

    I wish I could give you a better answer, but my best advice is to say “season to taste”. It will really depend on how much heat you want and what you can handle.

    For reference, our Xtra Hot Ground Red Pepper Shaker is kind of similar to Habanero. We recommend starting with a usage at 3 oz per 100 lb of meat, so a very small amount.

    If you start trying to add something like habanero or other chile powders, just be ready to have a little trial and error.

  • Regular Contributors

    I used ground habanero exclusively now. It give good heat but has a much richer flavor than crushed red. But I have never used dehydrated jalapenos either so I don’t have much to compare there.

  • @parksider
    How much do you add? I just trialed my powder at 1/4 tsp in a bowl of chili. It was perfect

  • Regular Contributors

    i’d have to look at my notebook but i’m pretty sure we use 1oz for 20# of meat.

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Recent Posts

  • @Joepingel That would be correct, the 22mm tube is too big for the 30mm casing, it will fit the 32mm collagen but not the 30. You can check out a chart that shows you what tube to use with what casings ( that Austin made a few years ago. Please let me know if you saw incorrect information somewhere on either or and I will get that fixed.

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  • H

    Thanks Jonathon. I pan fried the sausage in a cast iron skillet (my “go to” for the stove) on low heat actually. I could not believe there was no moisture in that skillet. The sausage really was great (Holly), beautifully brown. I was very surprised at no rendered fat, but it is very pleasant to experience a sausage patty that is not greasy. I thought I did something wrong lol.

    Yeah, goat is lean. I will be going the route of adding pork fat, or mixing in some ground pork. I will have to read up on the other options you have suggested as they are new to me. I like to keep my food as “natural” as possible. I do appreciate the assist here.

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  • @homesteader57 When making a fresh sausage like breakfast sausage adding water isn’t necessary and you’d only need to do it to help mix in the seasonings and additives. I personally don’t add water to breakfast sausage or bratwursts. Did you stuff this into a casing or did you make loose breakfast sausage and cook it up in a pan? Either way, I’ve never heard of no fat rendering out when cooking a breakfast sausage, can you give me a little more information on how you cooked it? In a pan over high heat I am assuming, was it cooked at the highest heat? Cast Iron or something else?

    I am going to be very interested to see what happens when you make Brats out of the goats. I’ve never done it but I am pretty sure goat is low in fat content. For brats you want your fat content to be around 75/25 so you will have to add some pork fat if you can. If you don’t want to add pork fat then you can try what I have been doing with lower fat meats. When I have made Chicken Brats I have been using Cold Phosphate to increase the water holding capacity of the meat. I’d also recommend you use a binder like Sure Gel or Super Bind or a moisture retender like Carrot Fiber. Using both of those seems to be the best bet to get a nice juicy product out of a lower fat meat.

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  • @scott-williams First, I’d recommend you use a binder like Sure Gel or Super Bind or a moisture retender like Carrot Fiber. This is always the first thing I recommend when someone has an issue with the texture of their sausage.

    Your fat content is correct and it sounds like you used the correct amount of seasoning. 190° is a little higher than I would recommend, but we have all been there when it’s just taking too long so you dump it a little more than you really should! I don’t think that is the issue but check out this post titled Summer Sausage Nightmare specifically @Parksider’s response to finishing it up in water. It’s a good tip and I am going to be doing some tests on it here to verify a few things.

    What I think probably caused your issue was the mixing in some way. When adding pork fat to your venison I think the best time to add it is during the second grind, it’s possible that your fat didn’t really mix in well with the venison, that would explain why it seemed dry even though you had the correct fat content.

    It also could have been lack of protein extraction, I looked through your posts and can’t tell if you have a mixer or are mixing by hand? With cured sausages, I always recommend using a meat mixer as getting the right level of protein extraction. I am guessing that you had some fat out where the fat renders and cooks out of the product.

    Hope this helps!

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  • J

    I made my first batch of brats last night and was using the 30mm collagen casing, but I could not get it to fit on the 22mm tube. I used instead the 16mm tube. I am just curious about what I was doing wrong. I have the 11lb vertical stuffer.

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  • @papasop Sorry, I didn’t catch that you said by the switch initially.
    I see the same thing now. Weird thing is that the Pro Series also says the same thing. If you couldn’t use any of them for more than 5 seconds in reverse, that would be odd, because then nothing would work well with the meat mixers.
    I’m getting some questions sent to the manufacturer. I’ll let you know if they can clarify further.
    I’ve used both the Pro and Butcher series grinders with the reverse on for more than 5 seconds, and used them to mix a lot of meat, so my initial thought is that it is fine to do on mixing, but maybe just not when the grinder head, auger, plate/knife, etc. is attached. Meat is the “lubricant” for all that when grinding, so in reverse for too long and the meat not being pushed through everything could cause problems.

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