mrobisr Exactly. I am with you 110%. My brother did the circuit for years with all the schedules, rushing from here to there, etc. It looked like a whole lot of work & stress to me & not much fun.
Snack Sticks
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I have only made the Willies snack sticks. Question, Does anyone use encapsulated citric acid with any other recipes? It’s a great addition to the Willies but not sure how it would taste with some of the other flavors. If so, what are some of your favorite flavors?
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
Clark Ogletree I have never used eca in any of my snack sticks. Maybe I’ll give it a try.
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cdavis It really does set the willies sticks off. Gives them a good pepperoni like twang. My grandson lives on Slim Jims and this comes close enough that I’m able to sneak them in on him. Actually had to save a slim jim package and put one of the willies in it, but it worked.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
Clark Ogletree that’s awesome. I’ll have to try it.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
Clark Ogletree I’ll try this, do you put the ECA in according to the charts or use a lesser amount?
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
glen I use just as directed
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Clark Ogletree I use it on most all of the snack stick flavors I’ve tried. Sriracha ,habanero, chipotle, ext. for me it’s that additional flavor needed and intensifies the flavors of the seasoning.
BBQ flavors don’t work with it though, my opinion though. I’ve tried it with bbq flavored snack stick seasoning and I don’t like it. -
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
nolannn good info thanks for sharing
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Yes I use ECA in my regular summer sausage and a few other snack stick flavors. As Nolann said does not work well with any of the sweet flavors honey bbq mango whatever but enhances the taste of most traditional sausage.
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Yes I use it in polish, hotlinks, Italian with sun dried tomatoes but I like things a little sour so I would just experiment and find things to your taste and of course my snack sticks
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nolannn thanks! that’s good to know. BBQ is the next flavor I have in stock to make. I’ll be sure to leave out the ECA.
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Clark Ogletree fermenting your snack sticks works great as well, with a fermento or other cultures.
I also recommend drying your snack sticks in a controlled cooler, after smoking. -
pepperettes thanks, I’ll have to look into that. Never have attempted.
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Clark Ogletree I’m not huge on the ECA twang, I have thought about trying the new smooth acid.
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twilliams thanks for info. I like the twang in the Willies sticks. Not sure about any other recipes. Haven’t heard about smooth acid or what flavor it’ll impart
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twilliams I’m curious about that smooth acid too
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What’s an easy way to dry snack sticks after smoking an ice bath? I’m new here an learning. I layed mine on a towel on kitchen table for a hour then put in zip lock bags in fridge over night. Well that must not be a good idea because there was condensation all over them and in the bags. So back to a towel and drying them then vacuum sealed an in freezer. Now just hope they not soggy when thawed.
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Your refrigerator is a dehydrator, so if you just put them out in the refrigerator, they will dry out from that alone
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You definitely don’t want to close them back up
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Thanks, guess I messed up putting in bag. Recon they will be soggy when I thaw some out down the road
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