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snack stick question

post #1 of 5
Thread Starter 
made some snack sticks from a butcher packer kit and they were extremely bland, that being said i have used this kit in the past with good results, however, this time i did 2 things differant that may have resulted in my product not being as falvorful as in the past.The last batch was a bit dry so this time i added about 3% non fat dry milk and put them in a hot water bath when the temp was at 130. The texture was perfect, but it tasted more like a cold hot dog than a snack stick. Do you think it was the non fat dry milk or the hot water bath that caused the problem. Thx in advance.
post #2 of 5
Quote:
Originally Posted by rippper View Post

made some snack sticks from a butcher packer kit and they were extremely bland, that being said i have used this kit in the past with good results, however, this time i did 2 things differant that may have resulted in my product not being as falvorful as in the past.The last batch was a bit dry so this time i added about 3% non fat dry milk and put them in a hot water bath when the temp was at 130. The texture was perfect, but it tasted more like a cold hot dog than a snack stick. Do you think it was the non fat dry milk or the hot water bath that caused the problem. Thx in advance.

 

I never put any dry milk in mine, but I would say it was putting them in a hot water bath at 130*.IMO

 

 

Bear

post #3 of 5
Quote:
Originally Posted by rippper View Post

made some snack sticks from a butcher packer kit and they were extremely bland, .

I sure hate to read that, I just put an order to butcher and packer. I ordered several Hi Mountain Jerky kits and the B&P beef snack stick kits and the salami snack kit. Which have your ordered in the past? I know you said that you changed things up a little this time. Just wondering what I should expect.
Thanks
post #4 of 5
Quote:
Originally Posted by Bearcarver View Post
 

 

I never put any dry milk in mine, but I would say it was putting them in a hot water bath at 130*.IMO

 

 

Bear

 

I think I will have to agree with Bear.....

 

Brad

post #5 of 5
Thread Starter 
I ha e used the summer sausage...salami... and peppernoi....all were good...just to clairify...took them to 130 i.t. in the smoker then finished them in a hot wayer bath...160 degree until I.t. of 152.
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