or Connect
New Posts  All Forums:Forum Nav:

pickling salt?

post #1 of 6
Thread Starter 

I was just reading a couple different recipes for snack sticks, and seen they were using pickling salt in their snack sticks - has anyone used this and does it give some kind of a tang or what? recipes looks good and I was going to give it a try. 

 

here is the recipe

 

Red Hot Snack Sticks
 

4 1/2 lbs beef chuck (2.1 kg)
1/2 lb fresh beef fat (227 g)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
1 tsp dry mustard powder (2.3 g)
1 tsp liquid smoke, optional (5 ml)
1 1/4 tsp garlic powder (3.88 g)
1 1/2 tsp coriander, ground (2.55 g)
1 1/2 tbsp Ancho chili, ground (12.6 g)
1 1/2 tbsp red pepper flakes (9.45 g)
2 tbsp corn syrup solids (27.6 g)
1 cup non-fat dry milk (94.6 g)*
1 cup ice cold water (236 ml)
22-24mm prepared sheep casing or 21mm smoked collagen casing
 
A full smoker is a happy smoker
 
DS
 
post #2 of 6
Quote:
Originally Posted by driedstick View Post
 

I was just reading a couple different recipes for snack sticks, and seen they were using pickling salt in their snack sticks - has anyone used this and does it give some kind of a tang or what? recipes looks good and I was going to give it a try. 

 

here is the recipe

 

Red Hot Snack Sticks
 

4 1/2 lbs beef chuck (2.1 kg)
1/2 lb fresh beef fat (227 g)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
1 tsp dry mustard powder (2.3 g)
1 tsp liquid smoke, optional (5 ml)
1 1/4 tsp garlic powder (3.88 g)
1 1/2 tsp coriander, ground (2.55 g)
1 1/2 tbsp Ancho chili, ground (12.6 g)
1 1/2 tbsp red pepper flakes (9.45 g)
2 tbsp corn syrup solids (27.6 g)
1 cup non-fat dry milk (94.6 g)*
1 cup ice cold water (236 ml)
22-24mm prepared sheep casing or 21mm smoked collagen casing
 
A full smoker is a happy smoker
 
DS
 


DS Pickling salt is about the purest you can get,dissolves faster 

Richie

post #3 of 6
Put kosher salt in food processor. Run food processor for 90 seconds. You now have pickling salt.
post #4 of 6

DS for more tang replace half the NFDM with the Cultured Buttermilk Powder.

Richie

post #5 of 6
Thread Starter 
Quote:
Originally Posted by Mdboatbum View Post

Put kosher salt in food processor. Run food processor for 90 seconds. You now have pickling salt.

Cool thanks Bum, I learn a lot on this site, got to love it. 

 

DS

post #6 of 6
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

DS for more tang replace half the NFDM with the Cultured Buttermilk Powder.

Richie

I may have to give that a try, this is just one of the recipes I was reading, I don't know which one I will go with for sure yet. 

 

Thanks Richie

 

DS

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage