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A little disappointed with my snack stix

post #1 of 10
Thread Starter 
I did up a batch of duck mixed with pork, and used the LEM Pepper Stix recipe. I added some cayenne pepper to kick it up a notch, and the heat is fine, the pepper is fine too but the overall taste is pretty bland. Just doesn't have much character. I've had snack stix made with duck done commercially and have really been a big fan.

Can anyone suggest a way to prop up the taste? (we only used 1/2 of the seasoning mix so there's still room to experiment). I also bought the LEM hot stix and snack stix seasonings, now I'm wondering if that was such a good move. icon_eek.gif

By the way, we have made summer sausage with the duck (several batches with the LEM seasoning, and a few with other seasonings). All of those were great.

I'd appreciate any advice. This website has been a tremendous resource for me since I'm new to smoking stuff.
post #2 of 10
Shooter are you saying the seasoning is fine and you're not tasting the meat flavor?
the seasoning maybe old and not as potent. I also find the flavor is better after they age a day or two.
post #3 of 10
I agree with Dan. My stix are always better after aging for a bit. Even after freezing they seem better. Otherwise, most mixes can be and need to be "kicked up a notch" to borrow a worn out phrase. I usually add more garlic, and mustard to the ones I do. You can add more of whatever you feel they are lacking, cayenne, black pepper, japs, etc. Keep notes of what you do, when you are experimenting so you can repeat once you are successful.
post #4 of 10
Thread Starter 
OK, guys, thanks. That gives me some hope.

Dan - nah, the meat flavor is great. It's just the seasoning that's not up to par, just not what I was hoping for. The seasoning was just shipped to us, not sure if age is a factor.

We'll let 'er sit a few days and hope for the best. I like the mustard idea, will have to give that one a shot.

And yeah, I've been trying to keep notes on all my lil "experiments".
post #5 of 10
For more depth of flavor I use mace in some of my sausages and snack sticks. Don't know how that would work with duck though.
post #6 of 10
I have been trying to find a good snack stick recipe for venison and pork. I haven't been real happy but this year was by far the best so far. I used the recipe for "Slimmy Jimmy", found here: http://lpoli.50webs.com/Sausage%20recipes.htm#DRY Scroll down to near the bottom. For starter culture I used Bactoferm LHP. They weren't perfect but getting there. Next time I will cut back on the salt and after fermenting I am going to cold smoke them for a few hours. I like to start from scratch rather than with a mix because I think it is easier to tweak the recipe.
post #7 of 10
Pre mixed seasonings tend to be salty and if you back off to get the saltiness correct you won't have as much of the desired seasonings. I recommend doing your own seasoning.
post #8 of 10
Thread Starter 
I wouldn't be against that... any suggestions on a recipe to start with?
post #9 of 10
post #10 of 10
Check your PMs.
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