Snack Sticks

[nolannn]

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]

nolannn good info thanks for sharing

[shoprat53]

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.

[tracyezzell]

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

[Clark Ogletree]

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.

[pepperettes]

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.

[Clark Ogletree]

pepperettes thanks, I’ll have to look into that. Never have attempted.

[twilliams]

Clark Ogletree I’m not huge on the ECA twang, I have thought about trying the new smooth acid.

[Clark Ogletree]

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

[nolannn]

twilliams I’m curious about that smooth acid too

[outdorlife99]

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.

[tracyezzell]

Your refrigerator is a dehydrator, so if you just put them out in the refrigerator, they will dry out from that alone

[tracyezzell]

You definitely don’t want to close them back up

[outdorlife99]

Thanks, guess I messed up putting in bag. Recon they will be soggy when I thaw some out down the road

[tracyezzell]

Don’t feel bad I don’t know how many people get it perfect the first time it’s me three tries to figure it out

[twilliams]

outdorlife99 after my ice bath I lay them out singly not touching each other for a couple hours in a cool room, usually my garage on a long foldable table with paper towel under them. Flip after the first hour. Then put them in a meat lug and let them sit until the next day in the refrigerator ( I have an extra fridge just for meat processing). Pre make my vac seal bags up, pull sticks out of fridge, cut to length, put in bags, seal and in freezer right away. When I pull the frozen sticks out to consume I make a small slit in bag to release vacuum while thawing to not pull any moisture out of sticks.

[tracyezzell]

Lol the are only 3 of us and I have 3 28 cf refrigerator and two freezers to freezers are just meat and cheese I think I enjoy the process more than eating it hee hee. I’ve started doing a lot more cold smoking and I’ll put my meat with fans on it for about an hour before I smoke and when I finish, I’m starting to pull the snack sticks out at about 130 and finishing with the sous vide to 155-160 and it’s really made a difference in my finished product. There’s a lot of ways to skin a cat if you find a good way that works. You’re on it between YouTube and this platform. I’ve learned a lot in a very short period of time for lotta great resources here.

[tracyezzell]

After there out I follow the same path before I vac pac

[Clark Ogletree]

outdorlife99 I just lay mine out on the kitchen counter on beach towls . I may put a fan blowing over them to help remove moisture.