Well I just received all my stuffing supplies today. At least I hope I have everything.
Can't wait till next weekend :D :D
Just have to decide what to try first, sausage or snack sticks.
Broke out the CT on some roast pork(too hung to smoke)that's some good s**t!!
(http://i900.photobucket.com/albums/ac201/smokencanuck/smoke%20pics/IMG_1316.jpg)
Try Greg's Spicy Snack Sticks, awesome taste and easy to do.
Now the FUN begins.
WO HO!
Let the games begin.
Yeahup
Your ready.
YOU CAN DO IT ;D
I'm making snack sticks.(have pre made seasoning)
So can anyone help me figure out how much of each ingredient I need?
I would like to know a measure amount on a per Lb basis.(only have 3.5 Lbs of GB)
This is what I have figured out(but I am not sure if it is right)
cure #1- 1/4 tsp / Lb
water- 3 Tbsp / Lb
ECA- 1/4 tsp / Lb(package states 1.5oz for 25 Lbs)
binder- 1tsp/Lb(directions on package state use 2oz for 25 Lbs)
I'm not sure I converted ozs to teaspoons right??
Thank for any help
Quote from: smokeNcanuck on March 22, 2010, 04:36:37 PM
I'm making snack sticks.(have pre made seasoning)
So can anyone help me figure out how much of each ingredient I need?
I would like to know a measure amount on a per Lb basis.(only have 3.5 Lbs of GB)
This is what I have figured out(but I am not sure if it is right)
cure #1- 1/4 tsp / Lb
water- 3 Tbsp / Lb
ECA- 1/4 tsp / Lb(package states 1.5oz for 25 Lbs)
binder- 1tsp/Lb(directions on package state use 2oz for 25 Lbs)
I'm not sure I converted ozs to teaspoons right??
Thank for any help
Here is how i would do 3.5 lbs
1/2 tsp cure added to 3 liquid oz of cold water, dissolve the cure in the water. Add seasoning to the cured water and mix well. This helps incorporate better into the meat. Mix the liquid into meat well.
As far as binder? For sticks i sometimes dont use it on small batches or if i have to i use non fat dry milk 1/3 cup for this batch. Mix the dry milk in with the liquid.
ECA gets mixed in the meat last and is better done by hand. For 3.5 lbs i would use 1.5-2 level tsp
Thanks for the help NePas :D
I am feeling a little overwhelmed by all these ingredients and weights and tsp this and Tbs that and.........
It gets a little confusing for a first timer if your doing an odd size batch, as 5 and 10 Lbs seem to be a standard.
What is the most important ingredients to make sure are correct? Other than the cure. And what can you play around with?
How long should I figure to smoke/cook these bad boys?
Will I need to shower in cold water and bloom?
Sorry for all the questions, but THANKS for any help!! ;)
sNc