Buffalo Bleu Cheese Snack Sticks



  • This past weekend we made a batch of Buffalo Bleu Cheese Snack Sticks. I have not tried this mix before, so it was just an experiment in trying something new. I am guessing that 80% of all of my previously processed snack sticks were made with the traditional Excalibur Pepper Stick Seasoning mix. While this is still my favorite and go to mix, I am trying to branch out and try some new seasonings. So, in my last order, I picked up the Buffalo Bleu Cheese mix as well as the Bloody Mary mix that I will make later this year after deer season (assuming we are fortunate enough to get some deer).

    I have never used the Sure Gel before, but did in this latest batch and really like the texture that it gives to the sticks. I will be using the Sure Gel for sure going forward.

    When we package meat it is a family affair often with my Dad, Brother, Brother-Inlaw, and our kids. Processing our own meat is a family tradition that has been going on for many years. One of my uncles was even a meat market owner/butcher for most of his life, and while we use a ton of Excalibur seasonings (love them) that we have been using long before I found Waltons Inc about 6 years ago, many of our recipes are from my grandparents and uncle that have been perfected and passed down for several generations.

    Here is a link with some pics from this past weekend’s snack stick processing where we made 2 batches of original Pepper Sticks and the one batch of Buffalo Bleu Cheese which is one of my new favorites and will be made again!


  • Admin

    @NDKoze That sounds and looks awesome!
    I also absolutely love the Bloody Mary Snack Stick Seasoning, so I really hope that turns out great for you as well if you get some more deer meat this year!


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  • @dante322 Okay, thank you for the information. The holes in the casings are designed to let pressure bleed out during the cooking process and it also helps it form tighter to the sausage, so you had the right type of casing. Your grinding sounds fine, mixing by hand to get proper protein extraction would take about that time on a larger batch. I’ve used 2 qt of water before to 25 lb of meat and yes, it does make it soupy but that should all come out during the cook cycle (it will extend that cook cycle though). Grinding the meat and fat together is correct.

    I looked back art your meat block and I’d say part of the issue is that you used almost 1/3rd fat. That is a lot of fat, it would have been very difficult to keep that all bound up. 20 lb of venison to 5 lb of pork fat is good enough. If you were using untrimmed butts than 16 lb of venison to 9 lb of the butt would be close to enough but when it is straight pork fat that is getting it up a little on the high side. This would explain why it took forever to cook as well as the fat rendering out of the meat would constantly be bringing down the surface temperature of your meat.

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  • C

    Hello All,

    I’m planning on using a 50/50 mixture of raw pork and raw turkey in a batch of Pepper Snack Sticks.
    I have this mixture left over from my last batch of egg rolls. Which turned out awesome.
    I’ve never used turkey with the pork. I normally use beef or venison with the pork.
    Has anyone used turkey before? Am I wasting my mixture? Any advise would be much appreciated, kinda worried about the raw turkey getting cured properly. DO NOT want anyone getting sick because of my experimenting.

    Thank You in advance

    Congo

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  • O

    @jonathon said in Hello from Ohio:

    @offallygood Glad to have you on the board! You can never have too much bacon, right? That is an offaly good name you have chosen!

    I’m glad to be here. From the looks of it this is a drama free zone. I’m used to the facebook clusterfudge that are recipe groups.

    I really love the pluck. My grandma is the only one that knows I make tacos out of beef heart. You grind up the offal and nobody knows it is there. My sister is really picky. If she knew I was bringing innards to family gatherings, she wouldn’t eat it. LOL

    Here is my bacon:
    0_1548173497213_IMG_20190121_122248.jpg

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  • @offallygood Glad to have you on the board! You can never have too much bacon, right? That is an offaly good name you have chosen!

    read more

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