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Non-Fermented and Firm/Dry Beef Snack Stick: Any Advice to add "snap" to my sticks?
I know I'm a nobody on this forum since I just joined today, but I make a lot of sticks and I think you need to mix longer. How long did you hand mix, assuming that's what you did?- agcrock2005
- Post #26
- Forum: Sausage
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Non-Fermented and Firm/Dry Beef Snack Stick: Any Advice to add "snap" to my sticks?
What temp were these hanging at? I've never lost fat after a cook by hanging 3-5 days. Possible you cooked too hot and rendered fat during the cook? I finally settled on a schedule similar to 2 Guys & A Cooler where you hang to dry for about an hour at 100 to dry out casings, then introduce...- agcrock2005
- Post #23
- Forum: Sausage
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Help stuffing boudin
I'm new to the group, but make a lot of sausages, including boudin, and have always stuffed when mixture is warm. Your issue was the hardening of your mixture due to being cold. Hardest part when I was first starting was not having bunch of blowouts because the meat comes out so much easier...- agcrock2005
- Post #10
- Forum: Sausage
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Formulating a pineapple smoke sausage recipe....
First post. I make a lot of sausage, but have never used pineapple. I was planning on doing similar recipe to this one, but using dehydrated pineapples. Would you still use the ECA if using dehydrated pineapple? Thanks.- agcrock2005
- Post #204
- Forum: Sausage
