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.
Final cook time in water
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I watched the videos on pulling summer sausage and snack sticks from the smoker at 130 degrees.
Finishing them in water at 170 degrees.
The snack sticks will reach their internal temp in about an hour.
Is this enough time for the encapsulated citric acid to work?
Thanks,
Harold Reese -
Labradorbob I haven’t seen the videos, but I understand that ECA needs 1 hour at temperatures above 135F. I suppose what you mentioned is close enough?
That said, I like a longer cook with Summer sausage and snack sticks because I prefer that semi-dried texture that you get from a longer cook. I suggest you don’t try to rush it. You can always let them hang in the smoker for an hour (or even just 30 minutes), and then finish in water.
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