Hot Stick Time

[NePaSmoKer]

Made some hot (not to hot) sticks this morning. Stuffed and hanging.

Mix



Stuffed and ready.



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.

[NePaSmoKer]

IT of sticks at pic time was 145* Not much of a stall time. Maybe because of outside temp of 82*



Cold water rinse and bloom time.

[NePaSmoKer]

Ya wont see these at big box mart  ;D

[KevinG]

You have all the fun.  :'(

[JF7FSU]

You make it look too easy!   How about fessin up one of these secret recipe's??

[NePaSmoKer]

You make it look too easy!   How about fessin up one of these secret recipe's??

Slaps forehead and say's..............DOH

[Gizmo]

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.

[NePaSmoKer]

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.

[NePaSmoKer]

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

[Niesa]

stupid question, what is eca?

[NePaSmoKer]

stupid question, what is eca?

There are no stupid questions here.

Encapsulated
Citric
Acid

[Sailor]

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

[Niesa]

so does the eca do anything in the sticks or is it just for flavoring?

[NePaSmoKer]

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.

[DarqMan]

Where do you get the casing? I'm consdering the sausage stuffer attachment for my Kitchen-aide.