Willies and Hawaiian snack sticks

[chippewa]

I made 20 # of Willies (with 12# venison, 6 1/2# fatty pork butt, 1# pepper jack, 1/2# cheddar high temp cheese, 4 T dried Jalapeños, 6C water, cure)
And 12# Hawaiian snack sticks ( 7 1/2# venison, 4 1/2# pork butt, 10 OZ crushed pineapple , 6 OZ Hawaiian sausage seasoning, 3C water, 2.7 OZ sure Jell, cure)

-I cooked at 120* 1 hour no smoke
-130* 1 hour with smoke
-140* for 2 hours with smoke
-Then put in large stock pot with 170* water until 165* IT and put in ice bath until cooled. P
-put on towel then on racks under ceiling fan to dry for several hours

The Willies came out great as always!!

The Hawaiian had very little flavor. I will need to add aLot more pineapple or maybe some dried pineapple to get distinct flavor. Jonathan what are some of the spices in the Hawaiian seasoning that I can add extra of without adding more salt??? I can’t make them out.

[gus4416]

chippewa good looking batch of sticks you made guess I better add some snack stick stuff to my order

[bocephus]

chippewa Good looking batch of sticks. I will have to make some, freezer is running low after hunting season.

[chippewa]

gus4416 thanks. Yes it is addictive!

[chippewa]

bocephus thanks. my hunting buddies gave me a couple deer to play with so they can get there goodies

[bocephus]

chippewa Wish I had a couple of buddies who would give me a couple of deer.

[johnsbrewhouse]

chippewa No dried pineapple it will ruin your sticks, it must be processed otherwise the enzymes will denature the proteins. If you want more flavor, add the juice instead of the water and more pineapple. Fresh, dried and freeze dried pineapple contain Bromelain enzyme that is only deactivated by heating the pineapple to 160 degrees or above before use in making sausage products.

[chippewa]

johnsbrewhouse thanks! I knew you couldn’t use fresh but didn’t know about the dried.

[Denny O]

chippewa Yours are the first time that I’ve seen some one add 2 different kinds of cheese in one stick. How well do they blend together?

I just made pineapple brats and added an ounce of crushed per pound of meat, I have yet to taste them.

Trial and error is the best way to figure out the recipes.

I’ll send you a PM to know where to ship your trials!

[Bob Stehlik]

chippewa Great looking sticks & thanks for posting your schedule.

[chippewa]

Denny O said in Willies and Hawaiian snack sticks:

chippewa Yours are the first time that I’ve seen some one add 2 different kinds of cheese in one stick. How well do they blend together?

I just made pineapple brats and added an ounce of crushed per pound of meat, I have yet to taste them.

Trial and error is the best way to figure out the recipes.

I’ll send you a PM to know where to ship your trials!

Denny O I can actually taste both of the cheeses and it tastes better than just my normal pepper jack.
Let me know your opinion of the pineapple brats

[Denny O]

chippewa Thanks, I will try to remember to mention you, but, you know about the memory as you grow older, lol.

[tarp]

Funny thing the snack sticks I just made I added 1/2 lb of ghost pepper, 1/2# of mozzarella ,and 1/2# of cheddar all high temp, cause that’s what I had. They taste great.
First time I did that but it was into 22#s meat.

[cdavis]

chippewa man that’s a lot of good looking sticks. Congrats

[cdavis]

tarp that sounds good.

[Jonathon]

chippewa Didi you use this Hawaiian Sausage seasoning? That is designed for a fresh brat more than a stick so that might be a small part of the problem but I think mostly it is coming from a lack of fat. By my calculation, you are under 10% fat from the pork as you used a pork butt which is 30% max. So, I’d say add more fat BUT you like the willies, so you might just prefer a slightly leaner stick (which is fine!). So, other than johnsbrewhouse tip about adding pineapple you could consider adding some sweetener of some sort? This already has a large amount of sugar/fructose but Pineapple, pork and sweet are classic Hawaiian flavors. Yes, I know that I am leaving out seafood which is huge, and that they have many other flavors but the general American idea of Hawaiian food is heavily based around those 3 things…at least from my experience.

[Dave in AZ]

chippewa looks like a great pile of goodness!

[chippewa]

tarp that ghost cheese has a bite! Bet the others helped to mellow it out.

[chippewa]

Jonathon yes it was the sausage seasoning. It was les fat than I normally use but it actually was a better texture.
I will try the sweeter. More than likely get a can of pineapple juice and use that instead of water. And use the big chunks of pineapple instead of the tiny crushed to give actual bites of flavor.
What do you you think about adding some ginger or teriyaki? Thanks for your input.

[Jonathon]

chippewa I love the taste of ginger I think it is probably most commonly used in PSS but I am interested in a ginger wasabi pre cooked brat. Been tossing it around in my mind for a while now, not sure what to use as the base. The closest I have come so far is the Horseradish Bratwurst as that is what most wasabi is made from now apparently. So I would add more wasabi powder and then some ginger.