Country Sweet Sticks

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Doing 5 lbs of all beef country sweet sticks

Here is my dry ingredients.


In glass from the left.

35g nfpdm

3 T honey

42g pure salt

8g Ames Phos

13g brown sugar

4.5g SE

On plate from the left

1g cayenne

1.8g ginger

2.0g nutmeg

3.0g garlic pwdr

4.2g black pepper

2.5g ground marjoram

Center 12.5g smoked paprika

I added 6.0g cure 1 to 2T cold distilled water whisk until dissolved.


Mixed the cure water into the meat 1st. Then salt, SE, AP next and mixed for 3 mins.

Added the dry with the remainder of the water, mixed into meat then mixed in  honey and brown sugar.


No time to stuff/smoke so will do tomorrow.
 
Looks yummers.....count me in!  
popcorn.gif


Kat
 
What exactly does SE do? I've seen this used a few times and I have also found it available only in large containers that 's why I have never bought it yet. This recipe looks interesting but I do not have any SE. Any info??
Used as a color fixative in cured meats.
 
Sodium Erythorbate is the salt of Ascorbic acid (vitamin C). Erythorbates are a curing accelerator and speeds up curing process, Also prevents oxidative rancidity, and help avoid pigment oxidation.

Erythorbate allows you to smoke and cook sausage immediately after stuffing. For hams, bacon, or whole muscle meats you can usually cook 24 hours after injection and brining. When used in sausage, add 1 ounce per 100 pounds of meat. For brines and injection, use 1 ounce per gallon of brine made.
 
Sodium Erythorbate is the salt of Ascorbic acid (vitamin C). Erythorbates are a curing accelerator and speeds up curing process, Also prevents oxidative rancidity, and help avoid pigment oxidation.

Erythorbate allows you to smoke and cook sausage immediately after stuffing. For hams, bacon, or whole muscle meats you can usually cook 24 hours after injection and brining. When used in sausage, add 1 ounce per 100 pounds of meat. For brines and injection, use 1 ounce per gallon of brine made.
biggrin.gif
  One of us got lied to..... from what I've read, Sodium Erythorbate is the sodium salt of erythorbic acid, a highly refined food-grade chemical closely related to vitamin C, synthesized from sugar, and used as a color fixative in preparing cured meats.
 
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biggrin.gif
  One of us got lied to..... from what I've read, Sodium Erythorbate is the sodium salt of erythorbic acid, a highly refined food-grade chemical closely related to vitamin C, synthesized from sugar, and used as a color fixative in preparing cured meats.
You may have.
 
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Thanks for the info Rick! Looking forward to the finished Q-view.
 
They look great and Sweet Sticks are a Favorite snack. Couple questions...The casings look like Collagen, what did you mean by, " Got the casings conditioned. "? The end product looks like it is somewhat dried, I thought the Ames Phos and NFDM is usually added to retain moisture keeping all plump and juicy?...
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...JJ
 
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