Snack Stick Advice Needed

[josbocc]

Hey All,

Found a "Slim Jim" clone recipe doing a Google search, and the author calls for placing the meat into a smoker (with your favorite type of wood) for 20 - 24 hours.  He further cites that the longer it smokes, the tangier (or is that tangy'er) it gets.

I have to assume that they are using a traditional smoker.  Any suggestions regarding how long I should apply smoke using a DBS6?  From my limited smoking, and extensive dehydrating experience, I'm sure that 20 - 24 hours in the DBS isn't too much, but I can't imagine pumping 60 - 70 pucks through the smoke generator, and being able to taste any of the stick.

Have always found good advice here, hoping that someone can point me in the right direction.  Thanks.

Jeff

[Habanero Smoker]

Here is a link you may want to look at:

Jaeger's Beef Sticks


As for the amount of tang, if the recipe calls for lactic acid bacteria that will need time to ferment at a temperature of 110°F. You can get around the time factor by using fermento. Fermento does not need to ferment to create that tangy taste. I use fermento, but before you go out and purchase some, I have read some reports that fermento is just powdered buttermilk. I have checked the labels on both; and though the ingredients are labeled by name slightly different, it appears that fermento can very well be powdered buttermilk.

[Mr Walleye]

Josbocc

Here is a post and pictures of the ones I have done. They do turn out really good. My post includes the recipes which is from the "Great Sausage Recipes and Meat Curing by Rytek Kutas" book as well. http://forum.bradleysmoker.com/index.php?topic=6866.0

I'm assuming your recipe includes Fermento as this is what gives the snack sticks the "tang" from the long time in the smoker. I only applied smoke for about 3 hours if I remember correctly but I did hold the smoker temp at 105 degrees for 12 hours in total before increasing to finish them and they had a nice tang to them.

Mike

[Mr Walleye]

Here is another post on what I used instead of Fermento as it's not available here where I live.

From what I can gather to make a fermented type sausage you need to use a starter culture of some kind. I know in the book "Great Sausage Recipes and Meat Curing", he uses Fermento. Unfortunately that is a product that is not available locally so I decided to do some research on it. From what I've read some people use a number of things such as encapsulated citric acid, butter milk solids and butter milk in order to get that "tang" flavor. What I managed to find locally is a product from JB Sausage. It's called Salami Starter. It's ingredients are dextrose, corn syrup solids and glucono delta lactone. Now from my understanding  the glucono delta lactone or GDL consumes the dextrose which produces the lactic acid which produces the "tang" in the sausage.


http://forum.bradleysmoker.com/index.php?topic=6727.0

Mike

[josbocc]

Habs and Mr. Walleye,

Thanks for the input.  You are correct..., powdered buttermilk is part of the recipe that I found.  Didn't realize that it was a fermentation issue, but I can now assume that I don't want the mixed meat to sit too long before I get it into the DBS.

Now the only issue is "what smoke to use."  Hmmm, perhaps a nice hickory, or even special blend.  Maybe, just maybe, I might be tempted to try that unusual wood called "mesquite."  Yes West Texas my friend..., I may just defer to your obsession.  Will let you know how it turns out.

Thanks Again,

Jeff

[Habanero Smoker]

Since fermento is powdered buttermilk (made for cultured whey protein concentrate, cultured skim milk), I'm not sure if it has a live culture; if not there is no fermentation issue. Fermento is use to give sausage a fermented-like taste without having to go through the fermentation process. I'm going to mix some in warm water, and keep it at around 100°F to see if there is any fermentation.

The problem I find with using powdered milk or butter milk; or soy protein in a sausage is if you let it sit over night before stuffing it tends to glue every thing together and then it is very difficult to stuff.

[Mr Walleye]

Since fermento is powdered buttermilk (made for cultured whey protein concentrate, cultured skim milk), I'm not sure if it has a live culture; if not there is no fermentation issue. Fermento is use to give sausage a fermented-like taste without having to go through the fermentation process. I'm going to mix some in warm water, and keep it at around 100°F to see if there is any fermentation.

The problem I find with using powdered milk or butter milk; or soy protein in a sausage is if you let it sit over night before stuffing it tends to glue every thing together and then it is very difficult to stuff.

I agree Habs, I always stuff right after mixing as well. In Rytek Kutas's recipe you stuff them right away, then put them in the smoker for 8 to 20 hours at a temp of 100 to 110. He indicates the longer you go at this temp before increasing it, the more "tang" you get.

Mike

[Habanero Smoker]

Hi Mike

I did take some fermento, placed it in 110°F water with some sugar and sat it on a heating pad to keep the mixture at 100°F - 110°F. After about 6 hours there was slight but noticeable culture growing. It's been 8 hours now and the culture is more noticable. So the next time I use fermento I'm going to leave that sausage in the smoker a longer period of time.

Now I will have to do the same with cultured buttermilk that I can purchase of the shelf to see it that will start growing a culture.

[josbocc]

Thanks for the info guys..., I think that I shant wait when I mix everything up.  Will get my meat ready, then stuff the casings, and into the BDS they go.

Heading to hunting camp tomorrow, so it'll be at least late next week before I get the chance to try this for the first time.  With any luck, it might be venison "Slim Jims" that I try for the first effort.

Jeff

[Mr Walleye]

Thanks for getting back on the test Habs.

I like the tang it adds, although I'm using a little different product but it appears to work the same. One of my friends doesn't like the "tang" because it causes him heartburn!... Sucks to be him!  :D

Mike

[Habanero Smoker]

josbocc
Good luck with your hunting. Let us know how your slim jims turn out.

Mike;
No problem. When I try the cultured powdered buttermilk that is generally used in baking, I report back on that.

I feel sorry for your friend. Got me thinking what life would be like without my Tabasco sauce. :)