Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. rugercpl

    How much does a 12" Snack Stick made with 5/8" collagen casing weigh?

    What's your guess on precooked weight. Lots of variables I know but let's get a consensus on how many sticks per pound sounds about right.
  2. rugercpl

    Redneck smokehouse project....with pics

    Howdy! It's early bear season in upstate NY and I'm fixin' to make me some bear snack sticks. I've never stuffed casings before but I've done my share of smoking brisket, ribs, kielbasa, and other toothsome comestibles in restaurants I've worked for in cookshack electric smokers. This will be my...
  3. rugercpl

    Using previously frozen meat? Pros/cons?

    Is there a difference in outcome when making snack sticks from previously frozen meat? Freezing meat breaks down connective tissue so that's why you often see water seep out of thawing meat. Will this impact the end result of the snack sticks? I will probably be grinding and freezing the meat I...
  4. rugercpl

    Ideas for preservatives for making additionally shelf-stable.

    A friend with a restaurant/bar is asking if snack sticks can be made with additional preservatives to curing/smoking/cooking/fermenting (or using citric acid) so that they can be left in a jar on the bar for sale. Has anyone used anything additional in their recipes such as BHT or anything other...
  5. rugercpl

    Howdy

    New to the forum and new to making my own sausage! I've smoked fresh kielbasa, ribs, and brisket with good results in the past but now I'd like to get into some more of the charcuterie side of things....starting with snack sticks
  6. rugercpl

    first time making snack sticks...opinions appreciated on how-to

    I will be taking a bear soon and will have at least 50 lbs of meat to use. I want to make sticks out of most of it. I purchased a 5# stuffer and 5/8" collagen casings. I also purchased Fermento and encapsulated citric acid to try both side by side. I will be using Uncle Abes Hot Jerky seasoning...
Top Bottom
Back
Clicky