Snack stick help

Discussion in 'Sausage' started by talan64, Nov 10, 2014.

  1. talan64

    talan64 Meat Mopper

    Hopefully someone can shed some light on this:

    A buddy of mine asked me to post for help with snack stick casing.  Seems he's made snack stick a few times now, and the casing doesn't want to stay attached.   How can he get the casing to shrink tight with the meat when he dries, cooks it?

    I don't find it a big deal since the casing pulls right off, but he wants that nice tight case and the snap that goes with it when you bite a piece.

    Could it be not enough fat in the mix?

    Thanks
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member



    Smoke slow, at temps below 160 for 24 ish hours, let cool naturally, do not dunk in cool water or ice water... Use good, edible, collagen casings....
    Final IT around 145-150.....



    Temperature Time Temperature Time
    °F (°C) (Minutes) °F (°C) (Seconds)

    130 (54.4) 112 min 146 (63.3) 169 sec
    131 (55.0) 89 min 147 (63.9) 134 sec
    132 (55.6) 71 min 148 (64.4) 107 sec
    133 (56.1) 56 min 149 (65.0) 85 sec
    134 (56.7) 45 min 150 (65.6) 67 sec
    135 (57.2) 36 min 151 (66.1) 54 sec
    136 (57.8) 28 min 152 (66.7) 43 sec
    137 (58.4) 23 min 153 (67.2) 34 sec
    138 (58.9) 18 min 154 (67.8) 27 sec
    139 (59.5) 15 min 155 (68.3) 22 sec
    140 (60.0) 12 min 156 (68.9) 17 sec
    141 (60.6) 9 min 157 (69.4) 14 sec
    142 (61.1) 8 min 158 (70.0) 0 sec
    143 (61.7) 6 min
    144 (62.2) 5 min
    145 (62.8) 4 min

    Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
     
    Last edited: Nov 10, 2014
  3. talan64

    talan64 Meat Mopper

    Thanks Dave,   That's going to be his next attempt.
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I just did my first ever snack stick and experimented with new toys at the same time.


    Of course mine were hammie stix, but I added both powdered milk AND Amephos to the mixture ti better bind and hold that moisture. Again these were hammy stix, not a beef/pork hybrid but it worked great!

    It was a total experiment as I had bought the Amephos for another experiment to come later. But it worked out great IMHO.


    Those look almost as good as they tasted! I don't know if it was the Amephos or the milk or both and since it was my first try I have no real experience to offer a knowledgable explaination.

    I do know the cajun sausage I tryed the Amephos in was most definate larger and plumper than normal.

    BTW Dave was the reason I tryed the Amephos I was saving. I read one of his posts and I had it laying around to try another type sausage. Sounded like a good time to experiment.

    I am no guru, I did note that you can buy chicken, or pork, or beef Amephos. What I have is not a meat specific and I am not knowledgable enough in chemistry to know a difference.

    If its plumper in a full casing, I don't know how it could slip out.
     
    Last edited: Nov 10, 2014
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Here is the recipe, by nepas, I used...... but, all beef

    by nepas

    Snack Sticks

    2 lb. Ground beef
    2 lb. Beef trim (opt)
    1 lb. Pork trim or fatty pork butt (opt)
    (Or you can use store bought 80/20 GB 5 lbs) Buy the good GB at Sams in the large clear chub.
    1 cup Dry milk powder.
    2 Tbs. Salt non iodized
    1 Tbs. Sugar white table
    2 Tbs. Paprika or hot paprika
    2½ tsp. Phosphates, Ames Phos
    1 tsp. Cure # 1
    1 tsp. Sodium erythorbate
    2 tsp. Ground black pepper
    1 tsp. Garlic powder
    1 tsp. Marjoram, ground
    1 tsp. Nutmeg, ground
    1 tsp. Ginger, ground
    ½ tsp. Cayenne (if you like hotter add 1 tsp)
    1 cup Water Cold distilled
    15 to 20mm collagen casings



    Method:
    1. Place the salt, cure and phosphates into a spice mill
    and pulverize to a fine powder.

    2. Cube and partially freeze the meats and grind
    through a medium (10mm or 3/8”) disk, then
    regrind through a fine (4.5mm or 3/16”) disk.
    (if meat is store bought ground there is no need to grind)

    3. Add the meats, salt, cure, phosphate mix along with the remaining ingredients to the ground meat, add water
    mix for about 3 minutes until the paste is very tacky, Stuff into casings and smoke
     
    Last edited: Nov 10, 2014
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I told you, Daves a pretty quick fellar!
     

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