Pizza snack stick seasoning
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Hey peeps, looking for info on the pizza snack stick seasoning. If anyone has used it. I made the sticks last year and they did not turn out and had to throw the entire 25lb batch away. It seems to me it had a bad chemical reaction during the smoking process. Someone else in the group had the same thing happen. I also bought the brat seasoning as well and i believe it had the same reaction but since it wasnt cooked and it was a fresh brat it was able to be used which turned out good. I thought about doing two 12.5lb batches. One with just the seasoning and 1 with pepperoni stick that jon was raving about in the recent meat hacks video. Question is how much pepperoni should i add for the 12.5 lb meat block or is it not a good idea in a snack stick? Jonathon
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to twilliams on last edited by
twilliams
No first hand experience. What happened when you made them last year? -
processhead well the first time with the snack sticks it almost seemed like case hardening. However the inside of the stick was hollow with a layer of meat attached to the casing. I used the same meat block and smoke schedule as all other flavor batches and this is the only time it has happened. The rest when i made the brats i mixed the seasoning with water for better dispersion and the mix got really foamy like it created a chemical reaction maybe giving off some kind of gas.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
Yeah, the hollow void inside sure sounds like it could have been a reaction was creating some gas and displacing the meat. That is a new one. Probably would be hard pressed to get a full list of ingredients in the seasoning pack.
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processhead it will be here with my order tomorrow, i will look. Also gonna keep the bag for the batch number in case it does it again to call excalibur to see if they can figure something out
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
If it was a widespread problem and experienced by others, I would think Excalibur would have heard about it. Could the water in your local area have something unique about it? The water you add is the only unique variable I can think of, and you said you experienced some foaming when you combined the seasoning with the water…
Maybe split a batch and use water with half and do the other half without and note and differences. -
Midwest_kc Team Blue Sous Vide PK Grills Green Mountain Grill Regular Contributorsreplied to processhead on last edited by
processhead this is why I always try to use bottled water for things like this. Keeps things consistent
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processhead i only use bought from the store distilled water in the gallon jugs. Absolutely no tap water
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twilliams for fresh brat id do 1 lb of pepperoni to 10 lb of meat. As for how it will work in a cured with the pizza snack stick I don’t know, sorry! I’m toying with the idea by I’m not an enormous fan of the seasoning so I have been thinking of using about an extra 15% of the supreme pizza brat and making sticks.
