Hi All
As some of you know I dint use Ryteks book, However i am curious about his snack sticks. If any of you would like to post a couple of his recipes for them i would like to try them.
Thanks
nepas
NePas
Here is the one I did a while back. They were very good. When I originally did them I posted the recipe as well. Here's the link...
http://forum.bradleysmoker.com/index.php?topic=6866.0
Mike
Thanks Mike
I dont have anymore fermento. What did you use in place of it.
nepas
It's a product I get here locally called Salami Starter. It's ingredients are dextrose, corn syrup solids and glucono delta lactone (GDL).
There is a good write up on GDL in this link. It's near the bottom of the page. GDL is also the ingredient in Fermento. As I understand it, GDL is gives the sausage a lactic acid tang flavor, whereas encapsulated citric acid gives the sausage a citric acid tang flavor.
http://home.pacbell.net/lpoli/page0001.htm
Mike
Thanks Mike
I guess i am going to try my incapsulated. How do you think this recipe wil be if i cut it to 5 lbs?
nepas
I don't see a problem with doing that at all NePas.
So your going to half the recipe and substitute the ECA for the Fermento. I'll be intersted in how it turns out. I'm sure it will be great! ;)
Mike
:D
Wouldnt ya know it that i am out of ground mustard too :D :D Maybe 2 T of pym. Also the recipe didnt state how much water. maybe 3/4 cup will work.
nepas
Quote from: NePaSmoKer on April 04, 2009, 10:51:15 AM
:D
Wouldnt ya know it that i am out of ground mustard too :D :D Maybe 2T of pym
nepas
Isn't that the way it always goes! ::)
I think you could do that and be fine.
Mike
Mike
You think 3/4 cup of water for the mix is good. I will be stuffing into 17mm collagen.
nepas
Nepas;
Powdered Cultured Buttermilk can be substituted for Fermento. The important thing is that it must state "cultured", or it will not work as well.
NePas
I think it would be alright. I prefer to mix my spices and cure with at least some water to get better distribution. I found the long low temp in the recipe made them kinda of a semi-dri snack stick. They are really tasty. I can't wait to see what you think.
Mike
Thanks Mike
I am going to start mixing soon after i pull the membrane from the ribs. I couldt fing my mace so i added just a tad of sage. I also added a litle bit more paprika. This is almost like a landjaeger ;D
I like to do the same add my dry to the wet, this way there are no clumps in the meat.
nepas
Ok I'm going to give one of Ryteks recipes a shot here. This is the recipe mike used. It calls for 10lbs but I cut it to 5lbs.
All mixed.
(http://i123.photobucket.com/albums/o290/stlthy1/rytstik.jpg)
Stuffed into 19mm collagen casings tied at both ends. Going in the fridge overnight then hangin in the morning ;D
(http://i123.photobucket.com/albums/o290/stlthy1/rytstik1.jpg)
I guess this will be the deciding recipe on if i want to spend $25 on his book :o
nepas
Here's a link for a bunch of recipes out of the Rytek Kutas book and there's a few of some others.
http://www.sausagemaker.com/index.asp?PageAction=Custom&ID=76
Quote from: Habanero Smoker on April 04, 2009, 02:27:43 PM
Nepas;
Powdered Cultured Buttermilk can be substituted for Fermento. The important thing is that it must state "cultured", or it will not work as well.
Habs
Then this kind would work ok.
(http://i123.photobucket.com/albums/o290/stlthy1/bmilk.jpg)
nepas
Yes. That is the best cultured buttermilk powder on the market. A lot of powder buttermilk is made from non-cultured buttermilk; which is skim milk with an acid (citric or vinegar) added.
I would post Rytek's Slim Jim recipe, but I loaned my book out, and won't have it until Easter.
Quote from: Habanero Smoker on April 05, 2009, 01:45:11 AM
Yes. That is the best cultured buttermilk powder on the market. A lot of powder buttermilk is made from non-cultured buttermilk; which is skim milk with an acid (citric or vinegar) added.
I would post Rytek's Slim Jim recipe, but I loaned my book out, and won't have it until Easter.
Here it is:
DRIED SAUSAGE STICKS (SLIM JIMS)
INGREDIENTS FOR 10 LBS.
2 level tsp. Prague Powder No.1ยท
4 tbsp. Paprika
6 tbsp. ground mustard
1 tsp. ground white pepper
1 tsp. ground celery
1 tbsp. Mace
1 tsp. granulated garlic
3-1/2 ozs. Salt
1-1/2 ozs. powdered dextrose
6 ozs. Fermento
MEAT
Dried sausage sticks are made using a fairly lean type of meat. You may use any kind of cow, bull or steer meat. The ratio is about 80% lean and 20% fat. Beef chuck is excellent meat for this sausage.
PROCESSING PROCEDURE
Meat is chilled at 30-32 degrees F. so that it will not smear when being ground through a Va" grinder plate. It is then mixed very well for about 2 minutes and stuffed into 22-24mm sheep casings. Desired length is 6"-9". Meat is then placed in a smokehouse at 98-11 0 degrees F., with cold smoke applied for about 8 hours. If you desire more tang you may hold this temperature for 12 more hours. Smokehouse temperatures are then raised until internal temperature reaches 145 degrees F. Remove from smoker and place in dry room at 50-55 degrees F.
Ok here is the finished Ryteks snack sticks. Pretty good recipe. It was for 10lbs but i used 5lbs. I cut all the ingredients in half. I used powdered cultured buttermilk in place of fermento. Next time i will add another Tbsp to the mix. Other than that they came out fairly good. Not over salty tangy from the ECA ;D This recipe would be good as a dry stick adding cure #2 instead of #1 and pressed flat like a Landjaeger. I followed the smoke recipe just a little. Started at 130* for an hour, then to 150* for 2 hours, 165* for 2 hours and 170* until i had the IT of the sticks at 152/153*
Thanks Mike and Roadking for posting the recipe ;D And Habs for the substitution on the fermento.
Cold water rinse and bloom.
(http://i123.photobucket.com/albums/o290/stlthy1/ryk9.jpg)
5lbs all cut to length.
(http://i123.photobucket.com/albums/o290/stlthy1/ryk10.jpg)
Close up.
(http://i123.photobucket.com/albums/o290/stlthy1/ryk13.jpg)
I might add that i used 85/15 GB
nepas
Nepas,
do you think that 93/7 may be too lean for these?
or maybe some ground fowl?
Quote from: Up In Smoke on April 05, 2009, 11:07:43 AM
Nepas,
do you think that 93/7 may be too lean for these?
or maybe some ground fowl?
You might want to up the fat content. What kind of fowl?
nepas
dark meat chicken or turkey?
They look good!
Quote from: Up In Smoke on April 05, 2009, 11:46:10 AM
dark meat chicken or turkey?
You might get away with that.
nepas
They look great NePas. ;)
Mike
Thanks Mike
They do taste good. My daughter didnt like em cuz of the slight tang. Oh well more for me ;D
nepas
Quote from: NePaSmoKer on April 05, 2009, 12:19:28 PM
Thanks Mike
They do taste good. My daughter didnt like em cuz of the slight tang. Oh well more for me ;D
nepas
Better ship some to me for second opinion. I like tangy. ;) :)
Time for a CTT scan. (certified tang taster)
Thanks nepas, the sticks look great. I'm glad they turned out to your liking. Thanks for the additional info.
Thanks Habs, I always have that powdered buttermilk on hand. Now I have another use for it.
Quote from: HCT on April 06, 2009, 04:09:40 AM
Thanks nepas, the sticks look great. I'm glad they turned out to your liking. Thanks for the additional info.
Thanks Habs, I always have that powdered buttermilk on hand. Now I have another use for it.
Yeah why wait days for fermento in the mail when we now know we can go to the grocery store to get PCB. And cheaper too.
Powdered
Cultured
Buttermilk
nepas
Hey Nepas,
Here are some pics of Ryteks snack sticks that i made last week
(http://)(http://i246.photobucket.com/albums/gg110/lumpysphotos/Picture010.jpg)
I left them in the fridge overnight and smoked the next day. I used hickory
(http://)(http://i246.photobucket.com/albums/gg110/lumpysphotos/Picture011.jpg)
I used a mix of 80/20 but found them to be a little fatty. Next time I will bump it up to 85/15. They were however very tasty.
Lumpy
They look good Lumpy. I just cant get enough of em. And way cheaper and better for you than store bought sticks. I didn't hang mine this time, I stuffed them to the length of the racks and just racked em. Working on a project that will let me hand them further from the heating elemant and do like 25lbs at a time.
nepas
Hey Lumpy, Is that an oven brick in the bottom of your smoker?
Its a brick that I had left over when I installed new bricks in my wood stove.
Lumpy
Oven brick in the smoker is a good idea. It'll hold some of the heat if you have to open the door for some reason.
Quote from: NePaSmoKer on April 06, 2009, 10:33:46 AM
They look good Lumpy. I just cant get enough of em. And way cheaper and better for you than store bought sticks. I didn't hang mine this time, I stuffed them to the length of the racks and just racked em. Working on a project that will let me hand them further from the heating elemant and do like 25lbs at a time.
nepas
Hey Nepas what kind of mod are you doing to smoke 25lbs at one time? I made my on tray with dowels that puts them farther away from the heating element and the most I can hang at one time is just over 10lbs.
Quote from: smokeitall on April 13, 2009, 12:26:25 PM
Quote from: NePaSmoKer on April 06, 2009, 10:33:46 AM
They look good Lumpy. I just cant get enough of em. And way cheaper and better for you than store bought sticks. I didn't hang mine this time, I stuffed them to the length of the racks and just racked em. Working on a project that will let me hand them further from the heating elemant and do like 25lbs at a time.
nepas
Hey Nepas what kind of mod are you doing to smoke 25lbs at one time? I made my on tray with dowels that puts them farther away from the heating element and the most I can hang at one time is just over 10lbs.
I'm building a 3' x 3' x 6' smoker. Going to fit my BPS smoke generator to the side and a 75lb lpg tank.
On the lines of this but out of oak. (http://i123.photobucket.com/albums/o290/stlthy1/Inside.jpg)
nepas
Now that bad boy is really preseasoned.
yeah i emailed the guy and asked if he got any bad taste or fumes from the plywood. he said he seasoned it 3 times b4 he put meat in it. Been using the smoker for 5 years with no problems.
nepas
Sorry thought you were trying to stuff 25lbs into the Bradley. ;D
I am also working on Big Brother Bradley. Mine is about that same size, going to be 220V, and currently looking for another generator and high temp fan/blower.
Ahhhh the toys......I am leaving in 5 minutes to go pick up my Big Easy.
Quote from: NePaSmoKer on April 15, 2009, 11:31:08 AM
yeah i emailed the guy and asked if he got any bad taste or fumes from the plywood. he said he seasoned it 3 times b4 he put meat in it. Been using the smoker for 5 years with no problems.
nepas
Now that you mention the bad taste I'm looking closer. That's not even plywood it's that construction particle ply. I think they use formaldehyde in the assembly of it. He won't have to worry about rotting away he'll be preseved.
Hey Nepas, Do you know what's bad about hosting pics on sites like Photobucket?
I'm LMAO here............. Between you and me ... You look real sweet in that orange hat. Got to say you do have a big pair. Just having some fun with you. Don't split a stitch.
Quote from: Roadking on April 15, 2009, 01:22:59 PM
Hey Nepas, Do you know what's bad about hosting pics on sites like Photobucket?
I'm LMAO here............. Between you and me ... You look real sweet in that orange hat. Got to say you do have a big pair. Just having some fun with you. Don't split a stitch.
:D :D :D
I was in the moment :D
nepas
Quote from: NePaSmoKer on April 15, 2009, 06:35:46 PM
:D :D :D
I was in the moment :D
nepas
I've been there myself.......a few times :D :D
Quote from: Roadking on April 15, 2009, 01:22:59 PM
Hey Nepas, Do you know what's bad about hosting pics on sites like Photobucket?
I'm LMAO here............. Between you and me ... You look real sweet in that orange hat. Got to say you do have a big pair. Just having some fun with you. Don't split a stitch.
With this lap band surgery we just had hopefully those will be gone :D :D with some excersise.
nepas
Quote from: NePaSmoKer on April 16, 2009, 01:38:30 PM
With this lap band surgery we just had hopefully those will be gone :D :D with some excersise.
nepas
Excersise is rough to do. I know I should be doing it but I'm always tied up with something else. A friend of mine had the lap band and it really did wonders for her. The weight came off of her to fast and she was around 65 and had to get some cosmetic surgery done on the upper arms and tummy. Your alot younger and probably won't need that done. You'll do good with it. Good move.....