Jonathon
I used some pineapple powder seems to great. I panicked on my first batch I had a high temperature cheese added way too much and I was trying to make sure I keep the meat cold. Anyway 20% cheese and a 5 pound batch is a little bit too much. LOL

Jonathon
I used some pineapple powder seems to great. I panicked on my first batch I had a high temperature cheese added way too much and I was trying to make sure I keep the meat cold. Anyway 20% cheese and a 5 pound batch is a little bit too much. LOL

Thanks gents. I bought both books. Sometimes my common sense is lacking.
Clamato Juice
tomato powder
Lemon Powder
Lime Powder
Horseradish powder
Worcestershire Powder
Hot Sauce – Franks
Garlic Powder
Celery Salt
Smoked Paprika
Cayenne Pepper
Black Pepper
1 tsp Prague powder
4Tbs pickling salt
Let the spice mixing commence 5# batch

Does anyone know of any books describe how spices are mixed for sausage and snacks sticks. Guess I’m looking for a good bass recipe and then adding my own flavor profiles.

My latest attempt beef snack sticks is Hawaiian sticks. From the little bit of reading I have done so far it sounds like the proteins in meat don’t mix with fresh pineapple is there such a thing as pineapple extract or pineapple powder that I could use as flavoring. Just trying to create my own recipe. I would also like to attempt a salsa flavored snack stick any recipes or ideas would Be greatly appreciated.