I just wanted to thank everyone who provided feedback on this. Had a great weekend with family while making sticks with my niece from her first deer harvest from last fall, which I got to enjoy with her as well. The sticks turned out great as far as processing and smoking. The honey bbq flavor isn’t my preferred flavor. Everyone agreed that they were ok but not nearly as preferred as the willies or prpperstick that we usually do.
I’m wanting to make brats soon for the first time. My question is will the fresh collagen casings allow me to link and separate before packaging easily? If so can I separate the brats from each other as soon as they’re linked or should I stuff, link, firm up in freezer, and then separate and package? Thank you in advance for your information.
Snake River Smokers have you ever used the collagen, or are you giving your preference on tubed vs non-tuned in the naturals?
Jonathon thanks for the reply! I’ll run it all in one process, adding the ECA at the end of mixing and go straight into stuffing/smoking. Final thought, since the stuffed sticks won’t be held overnight in refrigerator, is the “drying cycle” still critical at the beginning of the smoking schedule?
Dave in AZ no worries, the cure was reduced by 12% to match the reduction in meat block weight.
I just wanted to thank everyone who provided feedback on this. Had a great weekend with family while making sticks with my niece from her first deer harvest from last fall, which I got to enjoy with her as well. The sticks turned out great as far as processing and smoking. The honey bbq flavor isn’t my preferred flavor. Everyone agreed that they were ok but not nearly as preferred as the willies or prpperstick that we usually do.
Dave in AZ no worries, the cure was reduced by 12% to match the reduction in meat block weight.
Grimpuppy how do you like the flavor, this will be my first batch of what I’d term a non traditional flavor.
chipb727 honey/bbq. I’ve read everywhere and it says for 25 lbs. it ships with one pkg of cure, 1oz.
Reviews seem to be really good. I’ll know alot more in 36 hrs
chipb727 duly noted; I plan to adjust cure. One thing that alarmed me is the amount of seasonings that are in this mix. It has 5-1/4 lbs for 25 lbs compared to roughly 1-1/2 lbs of willies per 25 lbs. sometimes on my normal willies sticks I want a little more flavor. I promised myself next time I made sticks I’d cut back on meat 2-3 lbs and see how I liked it. Decided to try this flavor and was surprised at the difference in seasoning weight so thought I’d ask for more experienced advice. I’m assuming the sweeter mix will have a substantial amount of sugar, which will drive the weight up.
twilliams thanks for the response. Out of curiosity what weight have you cut your blocks back to? I was thinking about 22lbs which is a 12% reduction. To me I can deal with extra bold better than too little of seasoning. Just curious how far you’ve cut it back with good results
Planning to make a batch of honey bbq snack sticks this weekend. Just curious, for those who have made this flavor, if it flavors a full 25lb batch to your taste, or do you back off the meat block any to dial the flavor in to your liking. Meat block will be venison/pork and plan to add 2 lbs cheddar. Thanks for any feedback.
kyle , I’d love to hear about your preferred additions.
Preparing to do some snack sticks early January and looking for opinions on flavors. Our family has enjoyed both pepperstick and willies sticks but looking to try something different. Was leaning towards the honey bbq but wanted opinions first as the price was a lot more than the other varieties we’ve made. Thoughts and opinions on the various flavors would be appreciated. Thanks
Preparing to make a few batches of cured sausage this weekend. I’m curious to know what most folks do regarding either resting meat at room temp prior to smoking, or going straight from refrigerator temps into the smoker.