Those look fantastic and I will do a batch very soon, but can I leave the bowels out and use a bowl or two instead?
I started with Bear Carver's recipe for his Bear Loaf, and did several mods to it untill I have what I like for a very good flavored snack stick. Here is what I have come up with.
5 # ground meat or your choice
1 Tbls Blk Pepper
1 Tbls Red Pepper Flakes
1 Tbls Whole Mustard seed
1 Tbls Crushed Fennel
1 Tbls Crushed Anis
1 Tbls Garlic powder or granulated Garlic
1 Tbls Onion Powder or Granulated onion
1 Tbls M S G
2 Tbls Paprika
1 tsp Cayenne pepper or to taste
Mix all the above ingredients together in a separate
bowel
In a separate Bowel Mix
4 tsp Sea or Kosher salt
1 tsp Cure 1
2 1/2 oz Soy sauce
2 1/2 oz Worcestershire sauce
1 oz Liquid smoke
4 oz ice cold water
Then mix the below ingredients with the top ingredients and mix well, Until very sticky,
I went ahead and stuffed into 21 mm collagen casings and let bloom in fridge all night.
The next morning, put in 100 degree preheated smoker and left until casings were dry to the touch, Then I put my amzn-p in with 1 1/2 row of a blend of hickory, cherry and maple pellets & lit one end.
over the course of 8 hrs, I slowly increased the chamber heat but never going over 170 degrees until IT of stick hit 155 Degrees, at which time I cut the heat off and left hang in the smoker all night long, Nightly out door temp was right at 38 degrees.
In a brown paper bag & in the fridge till day after tomorrow, then will vac pak what left and freeze.
First of all sorry for bringing up an older post. I have only been making sausage and sticks for about a year. Everyone likes my summer sausage, and they say my sticks are good too. I like the summer sausge but the sticks have been disappointing. I want to make the drier wrinkled sticks like yours and others I have seen, they look great. What is Amesphos, I have never heard that mentioned before. I just bought about 8 pounds of "value mixed pork cuts", looks kind of like portk steaks for $1.49 a pound. It's too hot in Texas this time of year to leave them in them in the smoker over night. How else could I achive that texture and dryness? Also how do you guys think they would be with high temp hot pepper cheese? Thanks for the help. This is great site.
Is it bad to go 225 - 250 for these sticks? It sounds like you are defining cold smoke. is that correct? I really haven't started looking into cold smoking. I thought I should get comfortable with hot smoking firrst.I hope you are using cure #1 in the meat mix.... 1.1 gram per pound... or 1 tsp. per 5#'s..... If so, leaving the sticks in the smoker overnight is no problem.... I finish my sticks at 160 for 12 + hours.... that is after a couple hours drying time at 120 ish. and 6 hours or so of smoke at 140 ish..... total time is usually 24 hours in the smoker below 160 ish... Then let them air cool and the collagen casing will shrivel up and be wrinkled...
Is it bad to go 225 - 250 for these sticks? It sounds like you are defining cold smoke. is that correct? I really haven't started looking into cold smoking. I thought I should get comfortable with hot smoking firrst.
Thanks alot for the replys guys. That's just part of why I like this site. There are so many of you guys and ladies that are willing to help out. Just one more question what is Amesphos?
How much amesphos to this 5 pound mix ? Also does anyone suggest adding a bit of powdered milk to this mix? And if so how much.Amesphos is name brand phosphate. It retains moisture and reduces shrinkage in your finished product. If you put it in your snack sticks they will stay firm and it doesn't affect the flavor at all.. You will end up with less weight loss also.:sausage:
How much amesphos to this 5 pound mix ? Also does anyone suggest adding a bit of powdered milk to this mix? And if so how much.
Thankyou for the info. Trying to understand all the %. Don't see where it tells me how much to use in a 5 pound mix. Maybe someone will chime in with the right amounts for 5 pounds
Thankyou for the info. Trying to understand all the %. Don't see where it tells me how much to use in a 5 pound mix. Maybe someone will chime in with the right amounts for 5 pounds