Meatgistics Trouble Shooting Document

[gus4416]

Christmas comes early from my friends Johnthan and Austin thank you very much!

[gus4416]

How much high temperature cheese can you add perpound

[Tex_77]

gus4416 High-Temperature Cheese - What is it and Why Use it? - Seasoning and Additives: 202

1 pound to 10# pounds of meat is the general recommendation, I know Austin likes to go a little stronger than that himself.

[gus4416]

Tex_77 thank you

[Austin]

gus4416 I like the wording of “how much can you add”! You can add as much as you like! I’ve gone up to about 30% on small batches of brats. It’s a bit of an overload, but I do love cheese. I think between 10 and 15% is best for the average person, but I typically find myself at about a 15% usage level.

[AndrewPachon]

thank you to whomever put this together. This is fantastic.

[calldoctoday]

gus4416 Congratulations for jobs well done.

[WVTim]

Wish I would have had this a couple years ago

[Bobby 2]

if i make snack sticks can i cut them and put them on racks i my little smoker rather then hang them my smoker is not that tall thanks

[Spidey]

Bobby 2 Yes, laying them on the racks will work.

[Bobby 2]

thanks for the come back

[bocephus]

Bobby 2 That is how I do mine.

[Bobby 2]

thank you very much

[Bobby 2]

i did 5 pounds of Willie’s Snack Stick with the Encapsulated Citric Acid it did not come out as planed it is so over board idk tangy or salty i do believe its a loss i tkink i should not have used the Encapsulated Citric Acid my buddy made them with out and they were great just wanted a little more . live and learn.

[Jonathon]

Bobby 2 If you are wanting some tang without that level but still want cure acceleration is you can use Smooth Acid for a lesser tang, or Sodium Erythorbate which will impart no tang but still accelerate the cure.

[gus4416]

Jonathon how much water should I add to 21/2 pounds of pork for snack sticks with carrot cure

[Jonathon]

gus4416 Making sure you mean carrot fiber and cure not carrot cure? If my assumption is correct then 2.5 lb of pork for snack sticks can have between .075 - .15 L of water. That converts to 2.5 - 5 oz of water.

My math for that was .75-1.5 liters of water for a 25 lb batch (what we generally recommend as the more water you add the easier it will stuff) so divide .75 by 25 for the lower end water per lb of meat, then multiply that by our batch, which is 2.5 in this instance. Then use google converter to get liters to oz of water.

[gus4416]

Jonathon I used carrot fiber I got from Walton’s first time I have ever used a binder in snack sticks I am getting ready to try Sumer sausage so need to get the facts right thank you

[Jonathon]

gus4416 You are fine to use Carrot Fiber Binder but in the future I would consider using Sure Gel Meat Binder if you don’t have a milk allergy. It works a little better in cured sausage. However, as I said, totally fine to use Carrot Fiber so don’t make a switch if you are happy with the results!

[gus4416]

Johnathan I have h Sumer sausage and sure cure do I still need to add a binder to make summer sausage this is a madin vogue