Recently made a batch of sticks using the Jalapeno blend from Waltonsinc (below). I measured out the suggested amount exactly but was quite surprised at the lack of flavor that came through in the finished product (seemed to need way more salt). Fat ratio was slightly over 30%. Added 6 oz water per 5 lb.
I was thinking to either add more seasoning next time or add in MSG as I prefer seasonings with MSG included. What would you recommend?
I let these sticks refrigerate for 36 hours before smoking but there was still a total lack off tanginess. However, I generally find with ECA that the recommended amount creates an overly tangy product. Would it make any sense to let the meat sit for a day then add in say half the usual citric acid prior to stuffing? Or should I just add less ECA and stuff immediately
Lastly, is there any downside to cooking to an IT of 170? I’ve made some mods to the smoker, but I still get about a 10 degree difference in IT from the hottest to the coldest spot. I don’t notice any fat separation as long as the meat was thoroughly mixed.