Kavon In my opinion, if you followed the waltons smoke schedule, the 175° till you hit 160° internal temp might be the cause. If your at 175° for a period if time, your going to get fat out. It takes under 2 minutes at 150° internal temp to pasterize the sticks, killing all the bad things in there. You can pull them sooner, and achieve 150° at a lower temp in the smoke house. And there’s always the sous vide method that I prefer.
ECA and snack sticks
Lunkerchaser last edited by
In your videos you state that if you use ECA in your snack sticks, that you don’t need to hold them overnight before smoking. My question is, if I use ECA is it ok to still hold them overnight ?
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by
Lunkerchaser It’s really not advisable, as if the encapsulation breaks it is going to denature the proteins and ruin your sausage. Now, most of the times the encapsulation will not break but if you can avoid holding it overnight and remove the possibility then that is better.
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