getting ready to make beef snack sticks

[myownidaho]

Nice job! You’ll never buy one in a store again.

 

[indaswamp]

The extra water was probably from the jalapeno if you used fresh jalapenos....

 

[jwilson48]

The extra water was probably from the jalapeno if you used fresh jalapenos....

What extra water are you talking about? Does this have something to do with the ones with jalapeno getting darker? I assumed it was by being closer to the burner for most of the cook. the jalapenos were dehydrated minced from butcher and packer. i only used .6 of an ounce as I read that was a good starting point for 5 lbs. They're good, but not enough imo. Next time I plan on doing 1 ounce per 5 lbs and see how that goes.

 

[indaswamp]

What extra water are you talking about? Does this have something to do with the ones with jalapeno getting darker? I assumed it was by being closer to the burner for most of the cook. the jalapenos were dehydrated minced from butcher and packer. i only used .6 of an ounce as I read that was a good starting point for 5 lbs. They're good, but not enough imo. Next time I plan on doing 1 ounce per 5 lbs and see how that goes.

The extra water was probably from the jalapeno if you used fresh jalapenos...

you used dehydrated so no problem with extra water.

 

[jwilson48]

Had to do some summer sausage as well. I did the ice bath as soon as they came out as I've heard to keep it from wrinkles (I like them on snack sticks not on ss). As soon as they hit the water they started to wrinkle. After about a minute I pulled them and they were fairly wrinkled. After sitting on the counter for 30 minutes most of the wrinkles are gone. What gives?

 

[jwilson48]