Use your instapot. Takes less time and attention. Lots of YouTubes using instapot

Joe from Corpus Christi Texas. New to smoke sausage and sticks but have been enjoying what I’ve learned

processhead
Thank you for the explanation! I understand now!

Buckmaster Good to know about about why you use a metal detector. I bet those sticks are awesome

Jamieson22 That’s a very good point. Never thought of it that way. I’m usually do 20 lbs too. 10 of one flavor and 10 of another.

Use your instapot. Takes less time and attention. Lots of YouTubes using instapot

Jonathon
If ECA controls bacteria by drawing out moisture and making the meat unfavorable, then how dry do my snack sticks have to be. At 165 they aren’t super dry.
How much ECM is needed. Waltons ECA called foe 4 oc per 25 lbs. PS Seasoning is 2-10 oz per 100 lbs. If im using ECA so the meat can go in the smoker soon after mixing the cure and spices. what is the minimum.

I know one thing. 4 oz per 25 lbs is too strong for me. I tried it on sticks before and it seems to compete with the seasoning. 3 oz per 25 lbs tasted better.

processhead
Thank you for the explanation! I understand now!

But nothing really stops the growth till then?

If it takes 24 hours for the cure to be done yet can be smoked immediately in a dark warm smoker when the meat is still moist. The ECA only begins its work after the meat is 130 degrees.
If the cure hasn’t sat the time it needs to work and encapsulation has kept the CA from working til 130, what’s up?
I believe there’s got to be an answer.

Maybe the citric acid weakens what grows and the cure doesn’t have to be at full strength after The CA is released because the bacteria is weak.
I’m just guessing

Thank y’all very much!
Ive learned many things here. Especially regarding snack sticks , which I’m new at.

Thank you!

I guess it seems to be the cure is at work first, even tough it was recently added to the meat.
Maybe the ECA comes in second at 130-140 degrees to rob the bad guys of any energy they have left?
Is that right?