Country Sweet Sticks

Discussion in 'Sausage' started by nepas, Jun 12, 2013.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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.
     
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looks yummers.....count me in!  [​IMG]

    Kat
     
  3. link

    link Smoking Fanatic SMF Premier Member

    Sounds good, cannot wait to see the finished product.
     
  4. stayhot

    stayhot Smoking Fanatic

    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??
     
  5. roller

    roller Smoking Guru SMF Premier Member

    [​IMG]   
     
  6. Yummy! Can't wait.
     
  7. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Used as a color fixative in cured meats.
     
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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.
     
  9. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]   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.
     
    Last edited: Jun 12, 2013
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    You may have.
     
    Last edited: Jun 12, 2013
  11. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Thanks for the info Rick! Looking forward to the finished Q-view.
     
  12. -
     
    Last edited: Oct 16, 2013
  13. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    OK..... Guess you changed your mind.

    Didn't mean to offend you, if I did.
     
    Last edited: Jun 12, 2013
  14. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    None taken [​IMG]
     
  15. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got the casings conditioned and stuffed.


    In my Bradley with PID running 130 thru 170

     
  16. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looking gawgous!!!!

    Kat
     
  17. link

    link Smoking Fanatic SMF Premier Member

    Did you make enough for all of us? They look great.
     
  18. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Good color. Must be the Bradley flux capacitor.
     

     
  19. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Ready for some fridge time.

     
  20. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks good Rick
     

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