Celebrate Sausage S01E03 - Snack Sticks

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#Celebratesausage
Welcome to Celebrate Sausage. Today we are making Snack Sticks
You can find a printable recipe here: twoguysandacool...
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My Absolute favorite thermometers:
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Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric

Опубликовано:

15 сен 2024

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Комментарии : 156

@wolfgangskuche7719 2 месяца назад

Sehr schönes Ergebniss 👏👏👏 Viele Grüße aus Germany 🇩🇪🙋🏻‍♂️🇩🇪

@2guysandacooler 4 года назад

Take the #celebratesausagechallenge. Which sausages do you plan on making this year? You can find a printable version of this recipe here: twoguysandacooler.com/snack-sticks/ What sausages would you like to see in our next series?

@ericfoster3636 4 года назад

You've got me pretty busy with Umai and all the other great recipes already. I had a request for Mennonite farmer's Sausage. It's just salt and black pepper, hog cased then cold smoked eight hour. It's from my best customer so I'm doing five pounds next week. They swear it's great stuff. We'll see.

@2guysandacooler 4 года назад

@@ericfoster3636 You'll have to let me know how it comes out!!

@jrhattenstein Год назад

Eric first off I want to say thank you for your channel. I may get a recipe from someone else but I come to you for the more technical and scientific advice because you seem to make sure to cover it. My question is I want to make the sticks shelf stable so that I can sell them at farmers markets and work, how would I achieve this? Could you make a video covering that and maybe how to test, store, and how long the should be kept? I'm trying to follow cottage laws in Texas but I know most states are the same. thank you for your advice sir and keep them coming I have learned so much from you.

@oregonpatriot1570 2 года назад

Good day Eric! I just wanted to let you know how the _'encapsulated citric acid substitution'_ worked out on these. They're in the cold water bath now and the first taste is great! I used 25 grams for 2000 grams of beef/fat (1400/600), and it appears to be just the right amount of tang. Thanks brother! _Hope you and the family are doing well._

@2guysandacooler 2 года назад

Nice!!! Yes. We are all doing great. Working on season 3 as we speak

@gailgreen9438 2 года назад

Made the snack sticks. After stuffing them, I cut them in 12 inch lengths and ran a heavy duty skewer through the center. After smoking and blooming, removed the skewer. I now have snack stick straws for our Bloody Mary's. Going to make some great gifts with a jar of my Bloody Mary mix.

@Fatoldmxfan Год назад

We can't get encapsulated cytric acid in Australia is there something else we can use that might give a similar effect?

@serdavezilla6494 4 года назад

Alright, now I can do some slim Dave's 🤣

@johnproctor5292 4 года назад

Enjoying this series of videos. Thank you.

@2guysandacooler 4 года назад

Glad you like them! Lots more to come....

@FeChefUSA 4 месяца назад

I don’t know if you have ever heard of, or had a Bridgford 8ft smokehouse sausage rope. I remember it from my childhood, and it was really delicious. Way better then any snack sticks you will find comercially today. Its hard to explain, but it wasn’t soft in texture like a snack stick, it has a more harder texture like a Landjaeger, but the thickness of a small diameter sheep casing. I am posting because i would appreciate some advice in recreating this product since its no longer made by Bridgford. It sounds and tastes like your snack stick recipe but im thinking i need to treat it more like a salumi and use my curing chamber, but use cure #1 since i dont think it will take more then 4 weeks to dry. I will also be using F-RM-52 since that is what i have on hand. Again, any help would be greatly appreciated Eric. Another question i would like to ask you is if you ever heard of using both cure #1 and cure #2 in a situation where it could be done somewhere inbetween 3-6 weeks. Just a thought, no idea if its possible, or even safe to attempt.

@lkapigian 4 года назад

Excellent , made them this way a couple weeks ago...except I just let them go in the chamber ...best ever.....Great Video !

@2guysandacooler 4 года назад

That'll be the next way I make them.

@BronsonWally 4 года назад

How long in the chamber ? Is yours like a fermented snack stick ?

@lkapigian 4 года назад

@@BronsonWally 7 days 20 MM sheep casing...i have done several batches with and without starter culture, both are great but prefer the culture ...i used Flavor of Italy

@kainaaguiarferreira4351 Год назад

Your english is easy to me (a nos english speaker) to understand, thats is so cool, because a understand every thing you say and normaly i dont

@2guysandacooler Год назад

Excellent!!

@roadie853 2 года назад

Great vid. One problem I am sure many views have is starter culture. Is there anyway to get the same tang without starter culture? You mentioned other methods. Can you do a vid on that? Snack sticks and summer sausage would be awesome. Keep up the good work and thanks for the education for us noobs. Thanks again.

@sandravalani359 7 месяцев назад

Excellent Presentation...I lovVed it!❤You aRe a wonderful teacher as you make learninG from you so muCh fun!👍Shine On Fellow FooDie and HaVe a BleSSed Life!✌🤓🙏😇🌹🌞🌹☕🍵☕🎋

@RyzER617 4 года назад

THAT'S IT!!! I'M CALLING THE BANK TO HELP ME FINANCE ONE OF THOSE SAUSAGE MAKING MACHINES!!! GREAT VIDEO!!!

@2guysandacooler 3 года назад

Hey. I tried to reply to your comment on my cures video but I don't see it anymore. Why would you leave such a rude comment. I didn't delete anything you sent me. I only delete comments that are inappropriate for the channel. If there was a link in your comment then it most likely went to my spam but I checked the spam and didn't see anything. I was actually looking forward to reading the study. I can't believe you wrote what you wrote about me and my family. I get the world is a tense place but come on.... That was uncalled for...

@vaazig 3 года назад

Do you have a video where you explain different casings and when to use them? Strengths and weaknesses.

@JemSquash94 2 года назад

Animal casing is always better, regardless of desired product.

@vaazig 2 года назад

@@JemSquash94 I'd disagree. Non-edible casings have their use for sure.

@JemSquash94 2 года назад

@@vaazig go for it, explain when they're better

@vaazig 2 года назад

@@JemSquash94 You're the one making unsolicited daft statements without backing them up.🤣

@DanStromberger 5 месяцев назад

Aside from the salt, pepper and mustard (you previously corrected the mustard from 21.0 grams to 2.1 grams per 1000 kilograms). I believe the decimal point should also be moved one position to the left for Celery seed, mace, paprika, cayenne and chipotle. Then this recipe would then better match the description, "Smokey, tangy and incredibly delicious", instead of smokey, tangy and INCREDIBLY HOT CELERY. When I made this recipe I brought all those ingredients back down to earth accept for the celery seed, which I regretted. The end result was good but for the overwhelming taste of celery seed so I am calling these "celery sticks" instead of snack sticks. If the decimal point is not the issue I apologize, but I don't feel this is the caliber of recipe you want you name behind.

@2guysandacooler 5 месяцев назад

Ohhh That's an older recipe. Hot Celery Sticks 🤣🤣. I made a few adjustments to help balance the flavors a bit better.

@IkesLikes Год назад

Quick question- Instead of letting them bloom for a few hours could you hang them in a chamber like your Kabanosy and achieve a shelf stable product?

@2guysandacooler Год назад

yes

@vaazig 3 года назад

Great video, loved the celebrate sausage series.

@johntucker1576 11 месяцев назад

Why does sausage maker change 50% shipping for the product you suggest

@crockettmeatco Год назад

If you want a more dried out and wrinkly stick, do you leave on longer or maybe just don't use water bath?

@robertmalis4493 3 года назад

Thank you buddy I appreciate you showing me the link I knew you had made a video have a good one I forgot to send you pictures but the bratwurst and the andouille was just amazing

@kiera1393 2 года назад

Sasusages

@jamesk641 8 месяцев назад

Do you have to use dextrose? Can you leave out the sugar? Can you use stevia or allulose in its place? Is there a reason you use pork fat or can you use beef fat? I have plenty of beef fat for making tallow, but I have not seen back fat anywhere.

@2guysandacooler 8 месяцев назад

Dextrose is specifically used to feed the starter culture in this recipe. If you don't plan on fermenting your snack sticks you can omit it. Yes. Beef fat is ok

@johntucker1576 11 месяцев назад

I have flowed you I am new to all of dry age sausage making I have spent about 1000.00 dollars on dry aging chamber 5 lb sausage stuffer ingredients casing wraps. I just don't understand why the sausage maker changes 50% shipping on a product that weights 26 grams to follow your recipe

@roadie853 2 года назад

Since starter culture is a live bacteria its almost imposable to ship over borders and the fact it needs to be kept cold. Everyone wants the tang but cant get ahold of starter culture . Please help.

@matthewg4956 4 года назад

Looks like you could use a smaller diameter horn! Loved the video. Thank you #CelebrateSausage

@xThreeFiveSeven 3 года назад

For those of us who can control humidity, do you have a recommendation for humidity while curing with LHP dry?

@2guysandacooler 3 года назад

80%

@slyershred 4 года назад

Great video, thank you!

@2guysandacooler 4 года назад

Glad you liked it!

@mbarnettuk 2 года назад

Any info on shelf life? If vacuum packed would it still need to be refrigerated?

@AnAimlessAvocado 11 дней назад

Hey eric!! Would you say these last a while before going bad?

@2guysandacooler 9 дней назад

yes. You can have these for quite a while before!

@MasterK9Trainer 3 года назад

Alright, I just watched your videos on pemmican. I'd like to know if you can if you have any other recipes for something like this or Chorizzo or like a "slim Jim". I'd like something that has a long shelf life and I can store in vacuum sealed bags or a good glass jar. This recipe looked great, easy to do, but you never mentioned how long it would store. I also like Jerky, but what ever it is, I prefer a product that is not super dry and hard to chew. Otherwise I don't think myself or my older friends and relatives can eat it. A sad effect of getting older. LOL.

@Ringele5574 Год назад

Eric, I absolutely do not like the taste of aged me; ie: aged steak. I know a lot of folks don't understand, but my taste buds say the meat has gone bad. Does all fermented meat have that twang I'm talking about? I love salami and pepperroni, and other products that I assume are fermented but are commercially produced. Is there a difference?

@2guysandacooler Год назад

Yeah. Aged meat has a funkiness that's part of controlled rotting where fermenting is more about preservation through pH drop. The flavors of fermented meat products are very nice

@dave_in_az 2 года назад

Eric, I've watched 20 or so vids where you use your Kitchenaid mixer to mix the meat. It would be very useful to mention the time you mixed, on all the vids Ive seen you just cut scene and say "until it reaches this tacky stuck to hand state". Some rough times like 2 or 5 minutes would help, thx! I have a 25lb manual mixer and have done 8 to 10 min on 12lb batches for smoked polish and brats, but the Kitchenaid does a faster job, so want to be sure I'm not overmixing. Thx, great video! P.s. just found your mixing tips video after I write this and watched it, great. Just a few reference times you ended up mixing would still help ;)

@2guysandacooler 2 года назад

Nice point. What's funny is that as soon as I nail down a time people will try to use it as a standard. Truth is, every batch is different and depending on the recipe and the meats used it can vary. I will say that with an orbital mixer (kitchen aid or the like) it mixes the meat very fast. Generally in under 2 minutes

@garyheitzmann4835 3 года назад

How do you make a shelf stable snack stick? Thx, Gary

@2guysandacooler 2 года назад

Let it dry for a week or do at 55f and 80% humidity

@GotNoMoneys Год назад

Did u really smoke it for 9hrs? Is it necessary to go for that long?

@barrybritt2210 3 года назад

just use powdered cultured buttermilk powder from the bulk barn

@oregonpatriot1570 2 года назад

Good day Eric! I'm going to try these again, but I'm wondering if I can use encapsulated citric acid rather than the LHP Dry Starter Culture. I know you say the product needs to reach 150 degrees when using (10 degrees hotter than this recipe shows), but I'm hearing other people say 135 to 140 will break the cotton seed oil coating. _I'm assuming I can skip the dextrose if I use the encapsulated citric acid._ Any advice? Maybe something else I can skip ...or add?

@2guysandacooler 2 года назад

that is correct. skip the dextrose and I would taste a piece at 140 - 145 to see if the acid has worked..

@texascrossbowdude636 2 года назад

I'm thinking of getting a kitchenaid blender to use the meat mixing attachment for ease however I don't seem to be able to find the meat paddle shown in your video. Do you have a part number or some sort of reference for it. Thx

@2guysandacooler 2 года назад

Generally every kitchen aid mixer has 3 attachments that are standard. A whisk, a dough hook, and a paddle. If it's new it should already come with it.

@texascrossbowdude636 2 года назад

@@2guysandacooler ok so the one you have is the acorn type shape and it mixes the meat pretty good?

@2guysandacooler 2 года назад

yes. Mine is a 5.5 qt mixer and it will do up to 3-4 pounds of meat very easily

@dave_in_az 2 года назад

My wife got me the 6.5 qt one for xmas, I did 7.3 lbs meat/fat/water in it... doable but had to use spatula to keep it in bowl while mixing. I think 5lbs would have been fine for that size.

@texascrossbowdude636 2 года назад

@@dave_in_az sounds like a great set up. I dont remember do you have the meat grinder attached?

@medetit 2 года назад

THANK YOU

@xThreeFiveSeven 3 года назад

I have a snack stick recipe I sware by that uses ECA. I want to try this method. I notice most ECA recipes call for stopping at 150+ internal temp and you stopped at 140. Care to explain? Also if my recipe calls for using table sugar should I omit that and only use the added dextrose for fermentation?

@2guysandacooler 3 года назад

ECA need 150 in order for the oil to melt and the citric acid to be released. When naturally fermenting it's already tangy and because we are smoking slowly 140F is sufficient as pasteurization of the meat takes place in 9 minutes at 140F so you'll end up with a better product that kept more of its juices :)

@Brewer35 Год назад

Hi Eric, would you recommend using beef suet in sausage? The melting point concerns me. Getting ready for Celebrate Sausage by going over my top picks from past seasons 🎉 🍾😋

@2guysandacooler Год назад

Beef fat can be used but suet delivers a very waxy mouth feel IMO.

@SteeleP 2 года назад

Hi Eric thanks for all your vid’s I’ve been subscribed and watching for years now, I want to make these but I’m limited on starter cultures I can buy where I am. These are my options what one would best suit these sausages. Bactoferm F-RM7 Bactoferm F1 Bactoferm T-D-66 Bactoferm T-SPX Bactoferm SafePro B-LC-78

@gib859 2 года назад

Hi Eric. Did you remove the collagen casings off the snack sticks at the end of this video? I assume they aren’t edible? Thanks!

@2guysandacooler 2 года назад

No. They were still on the snack sticks. These are totally edible

@gib859 2 года назад

@@2guysandacooler Thanks Eric. I 100% copied your recipe and they are I the chamber now 2 days in. I love your channel. Thank you for what you do!

@shortstuff611 3 года назад

What if you don’t have a smoker? Can you add liquid smoke or smoked salt to the meat for a slight smoked taste and cook it in a low temp oven? I know it won’t be same but just wondering.

@2guysandacooler 3 года назад

absolutely

@shortstuff611 3 года назад

@@2guysandacooler thank you! I will definitely try soon

@ericfoster3636 4 года назад

I've made a lot of snack sticks but I've never fermented them. How would be to use as Utopenci? I'm assuming a natural cased stick, not collagen.

@2guysandacooler 4 года назад

WHAT!!!! That would be amazing!! A pickled snack stick!! Absolutely. I might have to try that. Perhaps even remove the casing and let it soak in that pickling brine for 5-8 days. YUMMY

@mikem8010 4 года назад

This is probably a ridiculous question but do you eat the casing if you use cologen?

@2guysandacooler 4 года назад

Hey Mike, That's not a ridiculous question at all. These collagen casings are edible.

@travismuhler 4 года назад

How large is your mixer, and how much can you mix at one time? I tried to make hotdogs using my kitchen aid, and it took FOREVER! I was only able to do about one pound at a time.

@2guysandacooler 4 года назад

Hey Travis. I'm using the Kitchen Aid 5.5 qt mixer.

@TheKnealing 3 месяца назад

Would these snack sticks be considered shelf stable?

@2guysandacooler 3 месяца назад

Yes

@TheKnealing 3 месяца назад

@@2guysandacooler thank you sir. Love all your videos. You have helped me so much during my sausage making journey!

@TheKnealing 3 месяца назад

@@2guysandacooler awesome! I have been making snack sticks and I’m not a fan of them cold when I eat them.

@bierstein33 4 года назад

I need one of those smoke generator boxes to add to my smoker!! Where did you get it/Brand? Or was it integral to the smoker?

@2guysandacooler 4 года назад

It's called Bella's Cold Smoke Generator: amzn.to/3iXAZme. I use it to cold smoke or when I'm hot smoking for better control of my smoke... It's awesome!!

@BronsonWally 4 года назад

Could you use pre-ground hamburger to make this ? If so what ratio, 80/20 ?

@2guysandacooler 4 года назад

80/20 is a good mix. Pre ground isn't the most ideal but it will work..

@ThirdLawPair 3 года назад

If I don't have any high-temp cultures on hand, can I just use the same T-SPX that I use for salami? I assume I would just add some extra dextrose and wait some extra time to allow it to get more acidic. Is there any problems with this approach?

@2guysandacooler 3 года назад

That would work...

@ThirdLawPair 3 года назад

@@2guysandacooler So is the high-temp culture just a time saver, or does it alter the flavor of the final product? For me it's more convenient to ferment at room temp for a few days than to make a special curing chamber at upwards of 80F.

@2guysandacooler 3 года назад

@@ThirdLawPair It's actually different bacteria all together so it does change the flavor a bit.

@davidosinski6063 3 года назад

If you use Encapsulated Citric Acid to get that tangy flavor should you ferment the snack sticks the same as using the LHP Dry Starter Culture. Also could you do a video on using Encapsulated Citric Acid

@2guysandacooler 3 года назад

If you use encapsulated citric acid you will add it during the last 30 seconds of mixing. Then you will stuff your sausage into its casing and immediately cook it. The internal temp of your meat must reach 150F. This will lower the pH and give your sausage a tangy flavor. No fermenting required. I will make a video on it so you can see the process. Ill have to get some first so be patient..

@davidosinski6063 3 года назад

@@2guysandacooler Awesome your videos a great

@genericci706 2 года назад

Hey Eric I love all your videos and have tried the majority of them including this one and it was fantastic! My only thing is I have been trying to get the texture or consistory of a slim Jim..almost like a semi dried pepperoni. I would love if you did a video on that or if you had any suggestions

@2guysandacooler 2 года назад

Thank you Check out the video I made called kabanosy.

@genericci706 2 года назад

@@2guysandacooler thanks for the info, I don’t know how I missed that video. I am going to try everything in the kabanosy video except use this seasoning blend to see if it’s more like a semi dried consistency.

@baconacresfarm9 Год назад

Eric, great job. I made a 12 pound batch of pepperoni and Swiss using LHP on Thursday. I left them in a tub in an 80 to 84° room for a little over 28 hours. I smoked them overnight with a similar schedule to yours. My mix was a little lean, but they taste great. They might be a little mealy and I was wondering if that is because I fermented them too long. The pH was 4.87. I used ground pork that was about 85/15 and high temperature Swiss cheese at about 12% of the meat weight. I know my mix was way to Lane but I was wondering if I got the fermentation right or did it too long? Also, the ground pork was frozen twice before and it’s previous life. I know this and the fat contact is not best case scenario, but it’s all I had.

@2guysandacooler Год назад

Did you grind the pork? A mealy sausage usually means the fat was smeared along the way. Either through grinding, mixing, or stuffing. Did you use a dedicated sausage stuffer or a sausage grinder attachment? Also how much sugar or dextrose did you add. The ph (although technically ok) seems high for LHP. Should have been closer to around 4.6-4.7. With that being said, the fermentation will not make a sausage mealy.

@baconacresfarm9 Год назад

@@2guysandacooler all the ground pork was pre-ground at the plant and had perfect particle definition, although very lean. It was mixed in a 50 lb meat mixer for eight minutes in a 39° environment. I forgot to mention that I used a pinch of sausage phosphate to enhance the bind. stuffed using a 11lb sausage stuffer into 21mm smoked casings. And I will try them again later and see if they’re any better. They are blooming now they were smoked in a pro smoker, 500T with a three minute shower at the end. I ran 25% humidity through the smoke cycle and 50% in the cook cycle.

@baconacresfarm9 Год назад

@@2guysandacooler also I used about a half teaspoon of dextrose and a quarter teaspoon of LHP. I mix both of them together in about 3 ounces of purified, well water and let them dissolve for about 15 to 20 minutes add them to the mix at the very end right before I added the cheese

@2guysandacooler Год назад

Tough to say. I would say that the pre-ground pork might be the issue as mealy texture usually (99.9% of the time) means smeared fat. The rest of the process seems legit, although isn't 12 pounds a rather small batch to mix in a 50 pound mixer. I thought those needed at least 20 pounds of meat to be really efficient. The phosphates wouldn't pose a problem. The other issue could have been cooking temps. What was your cooking cycle? As far as the dextrose goes. My advice would be to toss the spoon measurements and go with a precise scale and use the metric system. Trust me on this one. A 12 pound batch of snack sticks , fermented with LHP would need roughly .50% - .75% dextrose to get that beautiful, fermented flavor (slight tang) that we have all come to love about snack sticks. .50% dextrose equals 27.24grams and .75% dextrose equals 40.86 grams. A half a teaspoon of dextrose is just about 2 grams weighed out. Not that it's that big a deal as it seems to have fermented into the safe zone but to really take advantage of that culture a little more dextrose would have been needed.

@baconacresfarm9 Год назад

So the ratio for dextrose is .5 .75% of the batch including meat, cheese, spices & water? What is the ratio of the starter culture?

@TheWolfyDaddy 3 года назад

I noticed that you used collagen casings in this video, when it appears that you use natural casings for the most part. What are the pros and cons for collagen vs natural casings? Thank you for all the great informative videos, -Wolfgang

@2guysandacooler 3 года назад

It's a toss up. I personally like natural casings but I also like to mix it up in the videos and use synthetic from time to time. I personally think that natural casings have a better bite while collagen can be a little chewy if not cooked right

@denverbri69 3 года назад

Can you use the Flavor of Italy culture and just bring the Ph down below 5? Can beef fat be used instead of the pork?

@2guysandacooler 2 года назад

Hey Chef. Yes and Yes.. Just saw the comment😉

@chrisgregorsky8197 3 года назад

What seasoning did you use I can’t download the recipe

@2guysandacooler 3 года назад

recipe is available now 😁

@cronkhitehe 2 года назад

How about ham sticks. I have tried store bough some ok outhers not so.

@caseyarmstrong7064 3 года назад

Hey Eric, this might be a bad idea, but what about a healthy snack stick or maybe sausages or snack sticks made with chicken. Don’t get me wrong I like my meats, just wondering for those who are trying to watch there weight, maybe an idea

@2guysandacooler 3 года назад

I like it. I'll have to whip up something!!

@stevenlaue3306 3 года назад

Will these sticks be a little on the hot side for taste?

@2guysandacooler 3 года назад

I don't think so but you could always cut the cayenne in half or substitute it for smoked paprika...

@tiyans 2 года назад

why did u you dextrose? can i use sugar instead? PS: thank you for answering all my questions on your various videos im binge watching on your youtube channel. :)

@2guysandacooler 2 года назад

Dextrose is added to feed the bacteria starter culture. This will make your snack stick tangy..

@njsausage8525 3 года назад

Hello, I do not have an external smoker. Can I substitute the smoking with liquid smoke?

@2guysandacooler 3 года назад

sure

@njsausage8525 3 года назад

@@2guysandacooler where are you located?

@2guysandacooler 3 года назад

@@njsausage8525 Panama

@njsausage8525 3 года назад

@@2guysandacooler wow, nice weather!

@2guysandacooler 3 года назад

@@njsausage8525 That's an understatement. It's eternal spring.

@cozyvamp 3 года назад

Could you make these with part of the meat from other sausages, e.g., soppressatta or pepperoni??? Thanks!

@2guysandacooler 3 года назад

Do you mean can you make a sopressata snack stick (using the sopressata recipe) or do you mean can you actually grind up sopressata into the batter and cook it up like that..

@cozyvamp 3 года назад

@@2guysandacooler I mean make snack sticks from the same batch as you're making soppressata. It would be fun to have snack sticks of each salumi as you make them. Thanks!

@leahtiferetrabinovitz6518 3 года назад

fascinating stuff so far, is there anything that can replace the LHP? can't get that in Israel it seems.

@2guysandacooler 3 года назад

you can use naturally fermented sauerkraut juice ( it might take a little longer but it'll work)

@darrellobermann2315 3 года назад

could I use FRM 52 starter with this recepie

@2guysandacooler 2 года назад

yes

@dennismorton4688 Год назад

is that cold smoking

@peasnap3000 2 года назад

Hey! Two questions. How should these snack sticks be stored afterwards? Second, I don't do dairy, is there a substitution that I could use for the 20g of milk powder in the recipe?

@2guysandacooler 2 года назад

You can store these in an air tight container in the refrigerator. You can use potato starch, or corn starch, or just omit it. It's an optional ingredient to help with binding and moisture retention..

@ThirdLawPair 3 года назад

Did that meat get emulsified when you mixed it?

@2guysandacooler 3 года назад

no but it looks like it right!!

@captainginyu7141 4 года назад

Hi thanks for the amazing video! Can i make this tangy taste by using pickle brine? In addition, what is the best substitute of pork fat? I live in a muslim country 😅

@2guysandacooler 4 года назад

What I would do is make the snack stick first then soak in a pickling solution for 1 week. That would be neat. As far as fat goes you can certainly make these all beef. Use brisket or chuck roast or a nice fatty cut.