Fermented snack sticks

[DIYerDave]

I just mixed up a batch of snack sticks about an hour ago and this time I added a bit of bactoferm f-lc just to see what kind of flavor / twang it gives them. I also used cure #1. My plan is to refrigerate the raw batch for about 8 hours. Then ferment @ 80° for about 16 hours.
My question is...after the 16 hours is up, can I smoke as usual reaching an IT of 152°. It usually takes 6-7 hours to reach that IT with gradual ramp and soak. Or do I need to go with a lower temp for a longer period of time. And if so, at want temperature and for how long. Any guidance would help as I'm new to fermenting and I don't want to make someone sick. Also forgot to mention that right now i dont have the time to do a 24-48 hour smoke like some recipes call for.

 

[BGKYSmoker]

Dont put your mix with the f-lc back in your fridge. you need to get them fermented. 16 hours is not very long for a fermentation. If you dont have the time for proper ferment why dont you just use ECA.

 

[Sowsage]

I usually do a 24 hr fermentation at 90° and very high humidity right after mixing and stuffing. Im not sure how thats going to turn out at 16 hr. Especially after refrigerating for 8 hr. I think you would be better off just leaving at room temp for those 8 hrs if you cant do the higher temps at that time.

 

[DIYerDave]

Ok so change of plans. Pulled from frig and will set at room temp for about 22 hours. Then stuff and smoke my normal way til IT hits 152°. Bottom line is will it be safe to eat?
Rick, I tried using ECA in the past and I could taste no difference.

 

[Sowsage]

You may have a rough time stuffing them. Your still going to want a fermentation temp higher than room temperature. Like i said before i usually stuff immediately then straight to a 90° ferment for 24 hr. I dont think you will get the tang you are looking for. As far as safe i cant advise you on that as i have never done it that way or heard of using that process for fermentation. Some others on here are much more knowledgable than i am and may be able to tell you if your going to be ok with it or not.

 

[BGKYSmoker]

Ok so change of plans. Pulled from frig and will set at room temp for about 22 hours. Then stuff and smoke my normal way til IT hits 152°. Bottom line is will it be safe to eat?
Rick, I tried using ECA in the past and I could taste no difference.

Do you have a place to where you can hang with a 80/100w light bulb for while. You need the bacto to feed off the dextrose in the mix, this is done with the heat.

Just a tip. After you mix in your fermentation you need to get it to the heat sourced area for it to work, fridge slows the fermentation process. Imho 22 hrs at room temp...Hmmmm
I would just smoke em to IT and see what you got.

 

[tx smoker]

If you're going to be fermenting them at room temp I believe you need to use Cure #2. I know that's what I used when I cured and dry aged a bunch of sausage not too long ago. BGKYSmoker could probably add more to this than I did. He's been doing this a long time

Robert

 

[smokininthegarden]

If you want to let it sit in the fridge for any amount of time just don’t add the bactofirm untill
Just before you are ready to stuff. After stuffing they will need to ferment for 24 HR
At 90 to 100 deg. and 90% RH. After that you can smoke/cook or whatever else you want to do with them. The 24HR ferment is the most important part, the idea is to keep the temp. and the humidity
high so that the bacteria can thrive. And yes use cure #2.

cal

 

[Sowsage]

If you want to let it sit in the fridge for any amount of time just don’t add the bactofirm untill
Just before you are ready to stuff. After stuffing they will need to ferment for 24 HR
At 90 to 100 deg. and 90% RH. After that you can smoke/cook or whatever else you want to do with them. The 24 HR ferment is the most important part, and yes use cure #2.

cal

I agree with this except for the cure #2. Cure #1 is fine for what he is wanting to do. If he wanted to dry cure only i would say cure #2 but i also would pick a different starter culture for that as well. Simi dry fermented and smoked/cooked sausages are a go for cure #1

 

[DIYerDave]

Ok so I was able to get them into a 90° environment. Gonna hold that for about 20 + hours, then stuff and smoke. This is just an experiment. If it doesn't work, so be it. I'll just go back to my normal way of doing things.

 

[BGKYSmoker]

Dont worry about any humidity, not that critical with sticks.
This is how we all learn heck i been making sausage since 1975 and im still learning new stuff.

F-LC is made to use either cure 1 or 2. Remember your making a semi dry sausage with the 1. Using cure 2 you will have a dry sausage. I do mine in the 5th wheel, you dont need fancy equipment if you do it right.

 

[DIYerDave]

This is definitely a learning experience. Today I did manage to get them stuffed and now into the smoker. The color and smell was fantastic. So I'm still not sure if I need to take the IT to 152° like normal, or if I can pull them earlier.

 

[DIYerDave]

Well here they are. Not exactly my best work. But hopefully they're edible. Put in paper bag and into the frig for 24 hours before slicing.