Made some hot (not to hot) sticks this morning. Stuffed and hanging.
Mix
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0538.jpg)
Stuffed and ready.
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0539.jpg)
Hanging. Going in at 130* for 2 hours to dry casing. Then ramping 10* every 3 hours for a final temp of 175* on the PID.
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0540.jpg)
IT of sticks at pic time was 145* Not much of a stall time. Maybe because of outside temp of 82*
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0542.jpg)
Cold water rinse and bloom time.
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0544.jpg)
Ya wont see these at big box mart ;D
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0545.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0546.jpg)
You have all the fun. :'(
You make it look too easy! How about fessin up one of these secret recipe's??
Quote from: JF7FSU on May 02, 2010, 05:48:29 PM
You make it look too easy! How about fessin up one of these secret recipe's??
Slaps forehead and say's..............
DOH
Looks like you need more pepper flakes in there. All those that were in the mixing container seem to have disappeared. ;D
Looks great Nepa.
Quote from: Gizmo on May 02, 2010, 06:05:59 PM
Looks like you need more pepper flakes in there. All those that were in the mixing container seem to have disappeared. ;D
Looks great Nepa.
If i added more the SWMBO (like KH calls them) would say to hot to hot.
Quote from: JF7FSU on May 02, 2010, 05:48:29 PM
You make it look too easy! How about fessin up one of these secret recipe's??
JF
Super easy. Main thing is watch the heat, final smoker IT of 175-180* no hotter. If for some reason you see the casing not wanting to meld with the meat (separate) just add water to the pan.
The recipe huh............................Well ok
For 5 lbs
80/20 GB or mix of venison, pork of your liking.
2 1/2 T non iodized salt (or more to taste)
1 level t cure #1
2 1/2 T powdered dextrose
1 1/2 t celery powder
1 1/2 t nutmeg
1 1/2 t curry pwdr
1 1/2 t white pepper
1 1/2 T red pepper flakes (or more to taste)
1 Cup non-fat dry milk (boxed store bought is fine)
1 1/2 T ECA Added to the mix by hand just before stuffing.
3/4 Cup cold distilled water.
1 T paprika can be added for the dark brown rust color OPT
Add all the dry ingredients (EXCEPT ECA) to the water and whisk until all is dissolved. This will incorporate into the meat better. Add the ECA in and mix by hand. Stuff right away. You can fridge the stuffed sticks overnite and smoke the next day.
If you want to mix and regrind that is fine but never grind with the ECA in the meat.
T=Tablespoon
t=teaspoon
stupid question, what is eca?
Quote from: Niesa on May 03, 2010, 05:22:49 PM
stupid question, what is eca?
There are no stupid questions here.
Encapsulated
Citric
Acid
This citric acid is coated with hydrogenated vegetable oil which will melt and release into the meat product at 135 degrees F. Add to Summer Sausage and snack sticks to develop a tangy taste. Encapsulated citric acid should be added near the end of the processing cycle as not to rupture the capsules during the mixing cycle.
This statement was taken from the onestopjerkyshop web site.
http://www.onestopjerkyshop.com/encapsulated-citric-acid-p-163.html
so does the eca do anything in the sticks or is it just for flavoring?
Gives the sausage a tang. the more ECA you add the tangier it gets but dont use massive amount because ECA can make the meat crumbly and look bad.
Where do you get the casing? I'm consdering the sausage stuffer attachment for my Kitchen-aide.
Casings you can get online at Cabelas, BPS, LEM, SausageMaker, Allied Kenco.
I buy them by the box 19mm here http://www.globecasing.com/stuffingchartsnackstick.htm
Quote from: DarqMan on May 03, 2010, 06:44:24 PM
Where do you get the casing? I'm consdering the sausage stuffer attachment for my Kitchen-aide.
Don't bother. You will get tired of trying to push the meat down when doing small tube snack sticks. The hopper is small and it is an arm workout to get the meat pushed through.
Spend a hundred bucks or so and get a 5 lbs vertical stuffer. You will be glad you did.
NEPA,
I recently read somewhere that the store bought Nonfat Dry Milk was not the same as the binder quality from the sausage places. I have used the grocery store bought and didn't notice any problems but then I haven't processed that much or many varieties. I was wondering what your take (or others) is on the subject, but maybe a new thread or PM me so as to not hijack this thread.
Quote from: Gizmo on May 03, 2010, 08:45:01 PM
Quote from: DarqMan on May 03, 2010, 06:44:24 PM
Where do you get the casing? I'm consdering the sausage stuffer attachment for my Kitchen-aide.
Don't bother. You will get tired of trying to push the meat down when doing small tube snack sticks. The hopper is small and it is an arm workout to get the meat pushed through.
Spend a hundred bucks or so and get a 5 lbs vertical stuffer. You will be glad you did.
Thanks for the tip.
Hey Giz
I have used the store bought with great results. The powder milk you buy from the sausage stores is exactly the same but only ground fine.
Darqman
Get a 5 pound stuffer it will save you loads of time over the KA.
Thanks NePa,
Now that you mention it, I seem to recall something about a finer ground as well.
Quote from: Gizmo on May 03, 2010, 08:57:10 PM
Thanks NePa,
Now that you mention it, I seem to recall something about a finer ground as well.
Anytime my friend ;D
Quote from: DarqMan on May 03, 2010, 06:44:24 PM
Where do you get the casing? I'm consdering the sausage stuffer attachment for my Kitchen-aide.
The grinder works well for batches of 10 pounds or less, but don't waste the extra $12.00 on the stuffing tubes. As pointed out, it does not work well.
Thanks for posting the recipe. Is there a substitute for powdered dextrose?
Also have you ever made any snack sticks with CT in it?
Quote from: DarqMan on May 03, 2010, 06:44:24 PM
Where do you get the casing? I'm consdering the sausage stuffer attachment for my Kitchen-aide.
If you want one for free. PM me
Dextrose powder is made from corn. It is 70% as sweet as white sugar. A good substitute would be plain corn syrup; which I am finding harder to find. When you purchase corn syrup avoid the type that has fructose added to sweeten it. Karo is usually the one that has a pure corn syrup, but read the label because they also make corn syrup with fructose and some brands with vanilla. The substitution will be the same, if the recipe calls for 1/4 cup dextrose powder, use 1/4 cup corn syrup and reduce the liquid in the recipe by 1/4 cup.
Or for this recipe, you can use white sugar and reduce it by 30% (or multiply the amount by 70%). For example if the recipe calls for 1/4 cup (4 tablespoons), add 3 (2.8) tablespoons of white sugar.
Thanks Hab,
Think there would be a problem substituting g CT for water in most recipes say for examples Pens sticks?
I'm curious about using CT in sticks myself.. I wonder what the vinegar would do to it?
I've never used CT so I'm not sure how it would work. Since it is vinegar based, I would not use more then 1/4 cup for a trial run and reduce the water to 1/2 cup. I have used 1/4 red wine vinegar for 5 pounds in some certain types of chorizo to give it a tang, but in this recipe you already will be using ECA to create the tang. It just may be too much acidity.
When you add vinegar to the marinade for the jerky what your doing is making Kippered jerky. If using CT dont add any fermento or ECA.
JF7FSU,
Sorry! I misunderstood your post. I though your were referring to adding the CT to the sausage recipe that NePas posted in this thread.