New snack stick videos

[Jonathon]

We are going to be doing 2 new snack stick videos upcoming. One will be just an updated How To and the other will be part of the Meatgistics University Cured Sausage and that one will be sort of a series of videos.

So, what topics do people want to see covered? The “series” style one will be a very deep dive so if there is an odd ball idea, or question you have had on snack sticks let us know and we will go over it in that one.

[johnsbrewhouse]

Show people how to make snack sticks in an oven using smoke flavored powder in their mix. It’s great for those who don’t own smokers, yet still want to be able to make sticks.

[samspade]

Add dehydrator into the mix. Maybe just one video showing a mix of alternate cooking methods oven, dehydrator, sous vide may in the sun idk.

[Jamieson22]

Jonathon I think it would be helpful to show the final product after mixing to help folks understand what to look for as far as extraction, etc…

[DJS303]

I am interested in Information regarding smoking in a smoker and when to transfer to sous vide for the final cook stage and steps to final packaging.

[Jonathon]

johnsbrewhouse good one, we will add that, samspade I was planning on talking about some alternate ways in the thermal processing video but I wasn’t thinking of dehydrator…maybe I should do a combo sous vide dehydrator? Very few, if any people have a dehydrator that will get hot enough to do snack sticks the way we can recommend. Jamieson22 Yup, we will be going over mixing and protein extraction in much more detail DJS303 that will absolutely be covered in the thermal processing section in detail.

Thanks guys, anyone else keep them coming!

[Jamieson22]

Jonathon maybe so end result with and without a binder?

[Denny O]

ECA, is that the only way to get that twang flavor? Using ECA I understand it has to be cooked immediately after casing and not overnight to the next day.

[mrobisr]

Denny O I very seldom cook my sausages immediately after stuffing with ECA, most of the time they sit at least 12 hours and I have never ever had a problem. Fermenting is the other option to get that tang which is not nearly as hard as people think it is.

[Deepwoodsbutcher]

Jonathon it might be interesting to see different kinds of meat being used for sticks. Chicken or duck maybe? Something other then beef, pork, venison.

[Jonathon]

mrobisr We will talk “about” using a starter culture but we wont be going through the process during this. Denny O information on Encapsulated Citric Acid will be in there for sure. Deepwoodsbutcher Yup, we are going to go over different types of meat selection and how to treat them as well.

[Deepwoodsbutcher]

Jonathon this sounds super informative. Looking forward to it

[cdavis]

Jonathon this is sounding very good. Can’t wait to see it. Thanks.

[John Belvedere]

Looking forward to the videos. Make sure you stress the importance of humidity in the smoker if they are not finishing them in a sous vide bath.