fallis10 I think johnsbrewhouse has you on the right track. Although, if I recall when I used to make my own before switching to Walton’s, I would do one cup Pickling or Kosher Salt with One cup of Packed Brown sugar to every gallon of water. I sometimes would mix it up a but & substitute some of the liquid for other liquids (not a bunch of whiskey or anything like that, just a bit if you are doing that), sometimes add some other herbs, etc. Boil the liquid with the solids for a few minutes until you get everything broken down as just liquid. Let it cool completely, then add the brine mix to the ham in the bucket. I would inject mine too to help get that brine or other flavors deeper into the meat faster. Brine for 5-8 days & usually about 6-7 is a plenty. Then rinse, dry, & go to smoking.
Snack sticks , first timer
I want to try and make an attempt at a batch of snack sticks this fall. Anyone have any suggestions on seasonings for my first attempt? I do like the bbq sticks that I can buy locally at a couple meat shops. I plan to try the encapsulation citric acid also. I understand I will need a binder does anyone have a suggestion on what they like? I am under the impression that I want the vent of the smoker open during the start of the process but then close it. Also to have a pan of water in the smoker?
I have a grinder , obviously I think it will be easier to stuff with a sausage stuffer. I know I will need the casings , seasoning, ECA , binder and believe a cure should come with the seasoning. Are there any other items that anyone thinks I might need ? Also if I lay them on the racks vs hanging them should I rotate them during the smoke for an even cook?
I understand that the ECA should be added after it’s pretty much mixed and then stuffed and smoked. I would like to get the items ordered that I need so that I have them on hand. Any suggestions or tips are appreciated. Thanks
I’ve used the Willy’s Snack Stick mixture, habanero/lime, and the Pepperoni Snack Stick mixture, all purchased from Walton’s. They have wonderful flavors. I did use, both, the Sure Gel Binder and the encapsulated citric acid as well. They were wonderful. Try them all!
joduff what JohninPa used would be exactly what I would recommend. Sure gel is a bit more expensive than some of the other binder but it does the best job (in my mind) and for your first time it’s probably the best choice. Willies is an awesome all around snack stick seasoning so you can’t go wrong with that. I’d consider adding hi-temp cheese, for willies I’d just go with cheddar or hot pepper which isn’t really hot, it’s more like pepper jack.
Everything you said was correct, dampers wide open with no smoke or humidity for the first hour and then close them down and add some and a wTer pan. Check out the advanced thermal processing video where we added automotive sponges to the water pan, you can really get your telematics humidity up there with that!
I’d use 19mm smoked collagen casings and I’d hang them if possible, if not you can rotate them but they are gonna have marks either way so maybe just leave them so one side is smoother?
Don’t forget an ice bath or shower to cool them down, then leave them out at room temp for an hour, then the fridge overnight before vac packing.
Good luck, I’m sure they’ll be great!