Thank you much!
Latest posts made by batsonbe
RE: 10mm OD stuffing horn
Dave in AZ
I have watched all the ones on snack sticks but it’s been a while. I could use a refresher for sure.
I like my snack sticks to have a good snap on the case, not hard. A firm texture on the meat but not dry and certainly not mushy.
Once the sticks reach the desired temperature internal, how would one decide if they needed longer to dry?
The last ones I made I cooked until internal of 165 and the texture was way off. It needed more time to dry. I didn’t know this until after I did the ice bath and cut them to size and had allowed them to bloom.
10mm OD stuffing horn
Greetings everyone. This is my first post. I am looking for advice on how to not break my sausage stuffer. I have the 5lb MEAT brand stuffer. It has a 1 9/16” opening, very similar to the LEM brand. I have been using a 13mm horn for 19mm casings with no issues, but a few friends and family are wanting me to produce thinner sticks like a 17mm collagen case. That’s why I am looking at the 10mm horn.
I’ve read up on this horn a lot and others have had negative experiences using such a small horn. However other people have figured out how to safely use these thin horns.
On my notes from meatgistics I have written down 1oz water / 1lb of meat. In regards to this horn several folks have suggested 1.25oz / 1lb of meat or 32oz for 25lbs of meat. My biggest concern is I don’t want to break my stuffer, but I also don’t want to invest so much time and money into the sticks for them to be mushy.
If I did use more water as others have recommended how do I adjust my cook cycles to ensure my sticks aren’t mushy? I will be using SureGel as a binder.