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How To Make Homemade Snack Sticks
How To Make.... Meat Recipes • homemade meat recipe meat snacks recipe waltonstv • • Austin

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keoni02 said in How To Make Homemade Snack Sticks:

I have a question as far as curing and shelf life. Aside from sure cure, what else can be used aside from the encapsulated citric acid to help with the curing and having the snack sticks last longer? I honestly don’t like the tang that the citric acid produces.

We see a lot of questions about ingredients that will extend shelf life and probably not enough discussion about general cleanliness of equipment, work surfaces, hands, and ingredients. This, and proper thermal processing is where you need to start.

If you start with clean ingredients that have been properly stored at cold temperatures, then the goal is to keep them that way through thermal processing.
This will take you a long way towards extending the shelf life. Commercial processors live and breath sanitation at their facilities for this exact reason.
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how does cure with ECA protect meat before its released
Roll Call • encapsulated citric acid • • nolannn

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nolannn said in how does cure with ECA protect meat before its released:

Jonathon
If ECA controls bacteria by drawing out moisture and making the meat unfavorable, then how dry do my snack sticks have to be. At 165 they aren’t super dry.
How much ECM is needed. Waltons ECA called foe 4 oc per 25 lbs. PS Seasoning is 2-10 oz per 100 lbs. If im using ECA so the meat can go in the smoker soon after mixing the cure and spices. what is the minimum.

I know one thing. 4 oz per 25 lbs is too strong for me. I tried it on sticks before and it seems to compete with the seasoning. 3 oz per 25 lbs tasted better.

You may be confusing the way ECA and salt control bacteria growth. Salt is the ingredient that draws moisture from the meat and from from the cell walls of harmful bacteria. ECA on the other hand can help control bacteria growth by lowering the pH of the meat, which acts to slow the growth of bacteria.

I have noticed a lack of consistency in the amount of ECA required for sausage depending on where you get it. Different suppliers will recommend using different amounts.

Another thing to be aware of with ECA is because you are using such a small amount relative to the amount of meat, you need to make sure it gets evenly dispersed through out the meat. One little clump of ECA that is unevenly mixed in your meat can mean some of your sausage will be very sour and some not at all.
What's your next Meat Project?
Meat Processing • bowl chopper • • Pivodog

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twilliams I hope I can come close to that!
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Venison Hot Dog Issue
Meat Processing • 32 5 • • ToddDSheppard

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NDMike please let us in the loop on what you decide. I also want to upgrade, but can’t make up my mind because none of the units really do what I want. I guess I’m just too picky and cheap! I want the Cadillac but only want to for the beetle! LOL
What did everyone cook today?
Bragging Board • • Tex_77

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JoeB, Oh yes!

jaywinters

@jaywinters