Beef Snack Stick recipe
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bkrekling I know you said you want to concoct your own but buy the W Beef Stick seasoning, thank me later. If you you don’t have any background or education (which most of us don’t) in the culinary field, spices and science behind it more than likely you will not be happy with many many batches that you try. Excalibur Seasonings has been doing this a very long time, not being rude just real and honest as I can be.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to bkrekling on last edited by
bkrekling
I like making my own spice mix also. Here is a thread I did on some pepperoni sticks that would work well with beef. -
twilliams said in Beef Snack Stick recipe:
bkrekling I know you said you want to concoct your own but buy the W Beef Stick seasoning, thank me later. If you you don’t have any background or education (which most of us don’t) in the culinary field, spices and science behind it more than likely you will not be happy with many many batches that you try. Excalibur Seasonings has been doing this a very long time, not being rude just real and honest as I can be.
I agree 100%
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We have tried to come up with our own recipe. In the end we have found that the mixes that are available are much cheaper and more consistent.
Once you find one that is close to your desired taste profile, you can tweak it here and there to make it exactly what you want . -
Spidey Team Orange Sous Vide Masterbuilt PK100 Iowa Team Camoreplied to bkrekling on last edited by
bkrekling I would encourage you to try the spice mix that Dave in AZ suggested. It is a crowd favorite here and I make close to 200lbs a year of it along with some other Excalibur flavors that some friends prefer.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to Spidey on last edited by
Spidey Spideyyy! Yeah that’s your recipe right there! It’s a good one!
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it seems like using the premixed seasonings provides a much more consistent product, vs pulling the seasonings off your shelf that are perhaps old (over 3-6 months on ground, or 1 year on whole), and the variation on the individual jar vs a larger batch. Part of the ‘fun’ is making a product you like (unless you are a retailer), so you can tweak away with a good base.
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May I suggest that you get a copy of Stanley and Adam Marinski’s book "home production of quality meats and sausages ". Fantastic resource for not only very good tried and true recipes. But all of the knowledge you could ever need on everything meat oriented. Basic recipe development etc. They have never failed me once. I’m sure there are used copies out there that are readily available as well of money is a factor. Best of luck to you on your recipe development! Believe it or not. It is my understanding that the majority of consistancy issues are in the way folks measure ingredients. Of course there are some quality issues of those ingredients as well. But MOST of that can be mitigated as well fairly easy in my experience. Best of luck again!
