Hey all, I’m new to conversational sites like this but figured id give this a try since making meat sticks seems to be my new obsession and I have no one else to talk about it with lol.
I did 12.5 lbs. of 50/50 pork butt and lean pork loin with the buffalo snack stick seasoning while watching the snow fall this weekend. I found a thread on this site previously that mentioned it’s a little light on the buffalo flavor so I added an additional 1.5 oz. of the seasoning for more flavor. I also added 1.5 lbs. of hi temp blue cheese. The seasoning was a bit disappointing. Not the buffalo zing I would expect from buffalo wings. It seemed to lack the vinegar flavor I am accustomed to. I read a previous thread that mentioned vinegar would do something to the proteins and make an undesirable finished product.
I was wondering has anyone actually added buffalo sauce to this recipe to see what happens? I know Franks makes powder seasoning which has a vinegar in it. Or i could substitute the water in the meat with Franks Buffalo sauce.
If not using vinegar or hot sauce is there any substitute I can use to achieve my goal?

Thanks!
L

Wow, a lot of great advise! Thank you everyone for your input. It’s much appreciated!

Thanks for the info… I may have to just try a small batch and add Franks sauce and powder to see how it comes out. It’s disappointing making such large amounts with poor results.

Hey all, I’m new to conversational sites like this but figured id give this a try since making meat sticks seems to be my new obsession and I have no one else to talk about it with lol.
I did 12.5 lbs. of 50/50 pork butt and lean pork loin with the buffalo snack stick seasoning while watching the snow fall this weekend. I found a thread on this site previously that mentioned it’s a little light on the buffalo flavor so I added an additional 1.5 oz. of the seasoning for more flavor. I also added 1.5 lbs. of hi temp blue cheese. The seasoning was a bit disappointing. Not the buffalo zing I would expect from buffalo wings. It seemed to lack the vinegar flavor I am accustomed to. I read a previous thread that mentioned vinegar would do something to the proteins and make an undesirable finished product.
I was wondering has anyone actually added buffalo sauce to this recipe to see what happens? I know Franks makes powder seasoning which has a vinegar in it. Or i could substitute the water in the meat with Franks Buffalo sauce.
If not using vinegar or hot sauce is there any substitute I can use to achieve my goal?

Thanks!
L