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    Todd Phillips

    @Todd Phillips

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    Best posts made by Todd Phillips

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    Latest posts made by Todd Phillips

    • Chicken snack sticks

      I am thinking about making some chicken snack sticks. Has anyone ever made this and care to share your procedures. I made chicken sausage using thigh meat last weekend and added carrot fiber. Very pleased with the results. Thanks

      posted in Meat Processing
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      Todd Phillips
    • RE: Citric Acid and snack sticks

      Thank you very much

      posted in General
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      Todd Phillips
    • Citric Acid and snack sticks

      I was thinking about using some citric acid in my snack sticks. How much do i use for a 5 pound batch? Do I need to use a binder like carrot fiber. I will be using 70 % pork and 30% beef. If I use citric acid, do I have to smoke immediately after stuffing or can they rest overnight.

      posted in General
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      Todd Phillips
    • RE: Venison sausage falling apart when I cook the patties!

      lamurscrappy thanks but no pictures of the internal product. Lesson learned. The dog will enjoy this batch, lol.

      posted in Meat Processing
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      Todd Phillips
    • RE: Snack sticks too chalky

      lamurscrappy great advice

      posted in Meat Processing
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      Todd Phillips
    • RE: Snack sticks too chalky

      lamurscrappy thanks for your help. Lesson learned.

      posted in Meat Processing
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      Todd Phillips
    • RE: Snack sticks too chalky

      AdamCA i appreciate your help. People like you are encouraging.

      posted in Meat Processing
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      Todd Phillips
    • Snack sticks too chalky

      Looking for a little help. Just made my firs batch of snack sticks and the texture was chalky. I made a 10 lb batch using 6 lbs of untrimmed tri tip beef and 4 pounds of pork shoulder. I ran it through the 3/8 grinder first and then added all my seasoning and cheese. I then mixed all ingredients including 45 grams of carrot fiber and then ran through the 1/8 grinding plate. I then hand mixed for 8 minutes and added my water and 45 grams of citric acid and mixed for an additional 12 minutes. I noticed that as soon as i mixed the citric acid in, the texture changed from sticky to chalky. I then stuffed into a 19mm collagen casings and hun in the smoker for 1 hr at 125, 1hr at 140, 2 hours at 155, then turned it up to 175, added smoke and cooked until internal temperature of 160. I then removed and placed in an ice bath for 10 minutes. Let them come to room temperature for 1 hour. The flavor was good but the texture was chalky. I know that I messed up and should have only mixed the citric acid in the ladd minute but was that my only mistake. Did i use tooo much citric acid or carrot fiber?

      posted in Meat Processing
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      Todd Phillips