Clasko2
Full Fledged Farker
- Joined
- Feb 22, 2014
- Location
- Chicago, IL
Decided to try giving snack sticks a whirl.
5lb test batch. 50/50 pork and beef.
Wille's Snack Stick Seasoning from Walton's
Sure Gel meat binder
Encapsulated Citric Acid
Hand mix for about 10 minutes to get good protein extraction. Stuffed into 19mm casings.
I was worried about thermal processing and fatting out because my Rec-Teq 700 can only go as low 180*....but monitored temps and in about 2.5 hours the IT was around around 145* and then decided to finish in a 170* water bath in our turkey roaster. Took about 45ish minutes to get them to an IT of about 165*. Then into an ice bath for about 20-30 minutes. Let bloom at room temp for about an hour then over night to further air dry in fridge.
Very happy with the results. Thanks for looking.
5lb test batch. 50/50 pork and beef.
Wille's Snack Stick Seasoning from Walton's
Sure Gel meat binder
Encapsulated Citric Acid
Hand mix for about 10 minutes to get good protein extraction. Stuffed into 19mm casings.
I was worried about thermal processing and fatting out because my Rec-Teq 700 can only go as low 180*....but monitored temps and in about 2.5 hours the IT was around around 145* and then decided to finish in a 170* water bath in our turkey roaster. Took about 45ish minutes to get them to an IT of about 165*. Then into an ice bath for about 20-30 minutes. Let bloom at room temp for about an hour then over night to further air dry in fridge.
Very happy with the results. Thanks for looking.