This helps retain moisture I use 1 cup per 5lbs of meat. in my Summer sausages and Snack sticks.Very nice looking sticks you got there. One question why do you add powered milk?
This helps retain moisture I use 1 cup per 5lbs of meat. in my Summer sausages and Snack sticks.
Hope this helps
Non fat dry milk powder can bind water and is often used in making sausages, including fermented types. Dry milk powder contains 50% lactose (sugar) and is used in fermented sausages as a source of food for lactic acid producing bacteria. It also contains around 35% of protein, about 0.6 - 1% fat and may be considered a healthy high energy product. Dry milk powder greatly improves the taste of low fat sausages. Non fat dry milk powder is a good natural product and it does not affect the flavor of the product. It is added at about 3% and effectively binds water and emulsifies fats. Its action is very similar to that of soy protein concentrate.
I'll try that method, not tying.You could save yourself some time and hassle by eliminating the tying, once stuffed and rested, the meat will hold shape without the tie especially if you lay the sticks on racks to smoke. I hang my snack stick sausages from rods and don't bother tying as the meat will not "fall out" the open ends. Only need to tie larger sausages that will be hung from the strings like summer sausages or ring bologna. This also frees you up to have more time to concentrate on that beer glass!
What do u mean by cold water bath after u take beef sticks out of smoker. An I have a treager smoker. How long should I smoke them. I can't turn off smoke. How many hours for 5 or 10 lbs of beef sticks. Your recipies looks good going to try this weekend. Thank you Steve