Just wanted to give an update … I switched up to a meat mix of 50% deer 50% pork butt . Eliminated the liquid smoke
now grinding twice , mixing spices and sure cure.
refrigerate for approx. 6 hrs
then stuff in casings and refrigerate overnight
in the morning smoke according to waltons schedule
last 2 batches have come out awesome
many thanks

after reading here several times about denatured meat … and how it has ruined a batch of meat the question comes to mind
if when mixing you realize that its just not getting good protein extraction ( not getting at sticky product) what steps can you take to recover the batch ?
probably different answers depending on fat content but lets see

I have a 12" tube… been using about a year… way better than chips no need to soak . get smoke immediately
cold or hot… makes great flavor for chickens, pork butts and sausages

I truly appreciate all the answers here as I am just learning snack stick making… been using the smoker for 7 to 8 years for BBQ, chickens and such just ventured into processing my own sausages in the last year… Have so much to learn
looks like more detail is needed … I do use a PID (and it works very well for controlling temps)
Liquid smoke is Castella 1 Qt. Liquid Smoke Item #: 125XTR061975 and its specifically for adding directly to the recipe as stated by the MFG… I was just trying the liquid smoke because it works so well in the jerky I make in the dehydrator
my smoker does not have any movable vents other that a small 3/4" hole in the top right back corner (where I run my PID probes) so yes it means I have to open the door for the first hr . closed after that.
I also use a 12 " amazing smoker tube with 100% either hickory or apple pellets
All the batches have been the same meat block, same casings, mostly Waltons spice mixes, hand mixed till I get a clingly/sticky meat /spice mix… All have sure cure, tryed some with ECA , one with smoked meat stabilizer (turned out terrible) and the last 2 with Sodium Erythorbate… I am running about 50 / 50 success rate
I have done several batches of Lebanon bologna, summer sausage and pepperoni and lots of brats and no real issues
just seems to be snack sticks are kicking my butt and don’t know why

I am mostly smoking snack sticks in a masterbuilt smoker. trying to figure out why some batches come out mushy tasting and others are good a meatly with great flavor …
I thought the common issue with the sticks was… the mushy ones I added liquid smoke
using some smoke schedule posted here by waltons
no smoke, door open at 120 F 1 hr to dry casings
then 140 1 hr with smoke, door closed , then 160 ect
finish at 170 till internal temp is 155
same meat block each time 50 % deer 50% pork butt
19 MM smoked casings

can adding liquid smoke to a snack stick recipe denature the proteins ?

@ewspears Have added hi temp cheese to ALL the burgers we make… works great

@cll_2012 may or may not apply to you
Had this happen 3 batches ago. Did not add any water to the batch of meat while mixing and only mixed short time besause wife wanted larger grain size. They were dry and crumbly
Next 2 batched added water and mixed twice as much. Perfect sausages

@rvp2003 i would be interested in your recipe if you care to share

@deerslayer said in a little confused on cure accelerators:

daveomak and Jonathon thanks for the responses .
most of my supplies come from Waltons been pleased with the service and products so far
love the Lebanon bologna and the Pepperoni spice mixes
I have done several batches using the sure cure and citric acid (and all turned out well) so yes I am familiar with the tangy added taste using ECA
as for the problem sticks some info
My snack stick recipe
3 lbs pork butt 1 lbs of deer (gives me approx. 30% fat)
16oz ice water
.8 tsp insta-cure
.32 oz of smoked meat stabilizer (8oz to 100 lbs per bag instructions) so .08 x 4 =.32 Please check my math on this
4tsp salt
1TBS brown sugar
1tsp ground mustard
2tsp whole mustard seed
1tsp coarse ground black pepper - add more if you like pepper taste
2tsp white ground pepper - substitute with black pepper if you dont have this
1TBS Paprika
1tsp onion powder - more or less to taste
1tsp garlic powder - more or less to taste
If you like it hot add the following
2TBS crushed red pepper
2TBS ground cayenne pepper - more or less to taste
mix all spices and cure#1 and 16oz of ice cold water into ground beef until mixed through.
Stuff in casings
place into smoker at125 degrees DOOR OPEN, NO smoke for one hour to dry casings,
then 140 DOOR Closed add smoke for 1hr ,
then 150 for one hr with smoke then raise heat to 180 until an internal temp of 160 degrees,
place into ice cold water for 20 minutes
then bloom sticks at room temperature for 2 hrs
Then refrigerate in a brown paper bag