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Snack Sticks From Ground Beef - Page 2

post #21 of 26
Very nice looking sticks you got there. One question why do you add powered milk?
post #22 of 26
Quote:
Originally Posted by johnnyb54 View Post

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.

 

A full smoker is a happy smoker 

 

DS

 

post #23 of 26
If a Wolf corners you at camp throw him a stick and turn him into a Lab. That's what happens in the U.P. at least. Those look great!!!
post #24 of 26
Quote:
Originally Posted by driedstick View Post

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.

 

Thanks for the info!
post #25 of 26
Quote:
Originally Posted by Twisted Minds View Post

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!


I'll try that method,  not tying.

post #26 of 26

Itried it this past weekend and it worked fine. Thanks for the heads up on it !Thumbs Up

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