gregs spicy snackstick

[rippper]

Finally got around to making a batch of these and really like the flavor. thinking about adding butcher packer special meat binder to the next batch, any thoughts?

 

[SonnyE]

Thoughts? Yeah, if you need a QA/taste tester, I'm your guy!
I'd even sweep the floor...

 

[rippper]

more moisture, better texture

i bet it would be a great summer sausage, maybe some cracked blk pepper and mustard seed

 

[tom987]

Try some NFDM. That should do the trick

 

[rippper]

With nfdm do you mix that in a slurry or sprinkle in dry?

 

[tom987]

Dry

 

[pc farmer]

Finally got around to making a batch of these and really like the flavor. thinking about adding butcher packer special meat binder to the next batch, any thoughts?

Whats the recipe?

 

[tom987]

https://www.smokingmeatforums.com/threads/chipotle-snack-sticks-recipe.257487/#post-1681071

 

[dward51]

B&P #414 special meat binder is my choice. I use it in all my sticks now. If you have it on hand try it. If not, NFDM helps also, but B&P #414 or one of the other commercial phosphate binders makes a big difference in moisture retention and "bite"/"mouth feel" IMO.

If you don't have any B&P 414 on hand, its dirt cheap and a 1 lb bag will last the average person forever. You only use a little bit of any phosphate binder.

 

[rippper]

https://www.smokingmeatforums.com/threads/chipotle-snack-sticks-recipe.257487/#post-1681071

thats the one , used white pepper instead of black, and no EA

 

[rippper]

also, smoked to 130 i.t then finished in a 165 hot water bath.

 

[SmokinAl]

They sure look good!
Al