Jonathon ,thank you sir I used pork for the fat and just ordered willies seasoning, casings and hot cheese high temp …let you all know how they turn out…thanks to all of you who replied …
Mixing spices for snack st
Does anyone know of any books describe how spices are mixed for sausage and snacks sticks. Guess I’m looking for a good bass recipe and then adding my own flavor profiles.
The Rytek Kutas book is loaded with recipes for all types of sausage including a snack stick recipe. A review of several recipes in the book will show common spices used in several sausage styles and after a while you begin to notice some patterns for the traditional sausage flavors from round the world.
Almost every sausage uses salt and black pepper as base seasonings. Start adding some other specific aromatic spices and you begin to customize the flavor profile for more specific sausage varieties.
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
slowmoe Home Production of Quality Meats and Sausages by Stanley and Adam Mariański is another good book that goes through a lot of details.
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by mrobisr
“The Rytek Kutas book”
I have to totally agree with processhead on this, his book is a must read for all sausage makers.
This is a very short paper on sausage making, but also remember any recipe for sausage can be made into snack sticks being the only real difference is case size for the most part.
Here’s another vote for Kutas and Mariański. Those will give you a very firm foundation to designing your own recipes.
Thanks gents. I bought both books. Sometimes my common sense is lacking.
Hot Sauce – Franks
1 tsp Prague powder
4Tbs pickling salt
Let the spice mixing commence 5# batch