Mysliwska - Hunter's Sausage (Snack Stick Version)

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geostriata

Meat Mopper
Original poster
May 18, 2021
256
159
California
I've been taking a look at another Marianski cooked sausage: Hunter's Sausage (Mysliwska). The fact that these recipes are rooted in tradition hundreds of years old is fascinating, and I think it's awesome that I can cook something really hard to find to relive that history a little bit...

Here's a link to the recipe: https://www.meatsandsausages.com/sausage-recipes/mysliwska

And because I think that snack sticks are basically the best delivery mechanism of non-heated meat, I will make this in snack stick form as usual. (Also because I'm dieting, and small portions that I love to eat really helps with that. Basically my diet is small portion shellfish sous vide, jerky, and snack stick. But I digress..).

I started with a ~450g tenderloin and 70g brisket, which is about half the Mariansky recipe. Although it seems that Mysliwska is supposed to be lean, since Mariansky didn't specify amount of fat, I decided to add a little pork backfat to the mix:

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I ground my juniper berries (which smelled AMAZING), mixed up spices, and planned on making my typical set of alterations for snack sticks:
  • Increase water amount to 75ml/1lb for wrinkles (so I upped Mariansky recipe from 100ml/kg to 166ml/kg).
  • Pack in 15mm collagen casings, as this is the proper size of a stack stick imo. (The extra water also helps with this)
  • Coarse grind combo with fine grind. Gets you the mouthfeel without need of a binder (and this is exactly what Mariansky recommended, lol. Also something that would've saved me time if I just started making recipes without as much experimentation).
  • Over-dry the sticks, then finish with equalization in a bag with a little air and an o2 absorber. This seems to further dry the stick by (I believe) the meat "claiming" more water and also equalizes moisture which fixes minor case hardening. I found an old bag in my fridge 2 years later with this approach and it was perfect. Far better than when I first bagged it.
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Here's the mix after resting a bit:

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I then stuffed, hung to dry at room temp for two hours, and then began smoking at 122F, then 140F, then 179F for 90 mins. Afterwards, I baked at 176F for 15mins and 194F for 10mins until I reached an IT of 155F.

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Sticks went from 141g to 101g after this step, losing 28% weight.

The recipe calls for two smokes in between a warm rest, which is fascinating. Way back in 2021, I found that performing two cook/dehydrate events after an amount of moisture equalization really helps push the dryness further. If I had tried this recipe way back then, I would've saved myself a lot of needless experimentation (i.e., they already figured this out centuries ago).

However, the resting step calls for air drying overnight (presumably > 8hrs) at high temperatures (86F). Since the salt ratio was 2.25% and I had lost over 25% weight, I felt that this was probably be safe, but I wanted to be sure so I ran a StaphTox model on the recipe with worse-case parameters:

Worst-case starter meat riddled with S. aureus showed no significant toxin present, so I felt better about proceeding with the 8hr 86F rest and the subsequent 6 day rest at 62F:
1712876877116.png


Nevertheless, when handling the sausage between steps, I made extra sure to sterilize everything in contact with the meat.

So I set my chamber to 70%RH and 86F and rested them overnight. I then cold-smoked at 86F for 4 hours (on the lower end because snack sticks) and at the end the looked like this:

1712877158555.png


Total weight loss was from 141g to 77.6g, for a total of 45% weight loss. Given that the next step is to keep at 62F until 65% of it's original weight, it looks like I had finished prematurely as they are already at 55% of original weight. However, as I always put my sticks in a bag + o2 absorber anyways for further equalization, that worked just fine for me:

1712877318926.png


I then took one of the sticks and put it in the chamber at 62F simply out of curiosity.

I have to say, these sticks were DELICIOUS! I love how delicate the seasoning is, and the texture/mouthfeel was spot-on (so it looks like I won't have to manually mince anymore, the key was lean in 12mm plate, fatty meat in 8mm place, and a small portion with 4-5mm plate for binding). I think these may be better than my normal pepperoni snack stick, in fact. (Edit: Wife thinks pepperoni is still better. In a way I'm relieved)
 
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Nice work. I think you added too much water at the start and could have cut your production time down with less water. Still you did good and made a very nice looking product.
Thanks!

I've found that adding this amount of water increases the wrinkles. I like wrinkles.
 
Looks fantastic!!! What sausage stuffer do you use with the 15mm casings? My 20lb LEM motorized stuff struggles on 19mm sometimes.
 
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Looks fantastic!!! What sausage stuffer do you use with the 15mm casings? My 20lb LEM motorized stuff struggles on 19mm sometimes.
Thanks! Yeah, that's another reason for the extra water. It helps a bit with stuffing the 15mm tube, especially with a coarse mix.

I started by purchasing a cheap little clamp stuffer for this, but that couldn't handle it.

Most recently, recently I purchased the Hakka 7lb stuffer to try to help with this, since stuffing is the hardest part of my snack sticks. It was a literal hazard! If I didn't keep enough pressure on the handle, the force was so much that if my hand slipped, it would swing back violently. It's a no-go, so I was thinking that motorized is the only option for me (but based on your experience with 19mm, maybe that also is a no-go unless I get a burly one. Would love a recommendation on a motorized that can take anything one throws at it).

So, although it's it's funny, but I've been using a jerky gun for this. I literally broke the first few cheap ones in trying this, but after upgrading to a better gun, I got through about 30 small batches over 2 years on it before it wore out (it would slip when gripping the shaft). Hopefully the Weston I just ordered will last me as long or longer.

Here's the nozzle for it. It took me a bit of searching to find one that would fit: https://www.amazon.com/gp/product/B0764LT6C2
 
Here's the nozzle for it. It took me a bit of searching to find one that would fit: https://www.amazon.com/gp/product/B0764LT6C2
That tube is really to small at 10mm, I bought one for my 5# LEM and it was noticeable harder to stuff. I use a 10# LEM electric with a 3/8” tube and I stuff 16mm casings no problem. The LEM electric stuffers all come with the 3/8” tube and is recommended by them for use. Zero issues with it.
 
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That tube is really to small at 10mm, I bought one for my 5# LEM and it was noticeable harder to stuff. I use a 10# LEM electric with a 3/8” tube and I stuff 16mm casings no problem. The LEM electric stuffers all come with the 3/8” tube and is recommended by them for use. Zero issues with it.
the smallest tube I got with mine is 1/2" idk? maybe I don't add enough water. I can get it to work but I have to go extremely slow, if I try to go to fast the motor trips out.
 
Pictures sometimes help a bunch.

The one on the left has an O.D of 9.5mm and an I.D of 8.4mm (to small)

The one on the right has an O.D of 12.6mm and an I.D of 10.8mm (this is what I currently use and is 1/2” outside 3/8” inside)

IMG_1985.jpeg

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All stuffers are not made equal. The bigger the stuffer, (higher pound equals larger diameter which equals more square inches) and requires more force to operate. Generally with sticks the 5# size works well. However, LEM had a 11# manual stuffer and the specifically stated not to stuff sticks with it. In current time they do however recommend stuffing sticks with all of their electric models. Very well built machines.
 
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Dang it them look great!!! Nice job
Thanks!
That tube is really to small at 10mm, I bought one for my 5# LEM and it was noticeable harder to stuff. I use a 10# LEM electric with a 3/8” tube and I stuff 16mm casings no problem. The LEM electric stuffers all come with the 3/8” tube and is recommended by them for use. Zero issues with it.
I'd be surprised that the LEM electric stuffer comes with a 3/8" OD tube, as they don't sell that tube on their website. I also bought one of their sets and the 3/8" OD tube wasn't included.

In any case, my 3/8" OD tube (9.5mm) and my 10mm OD tube both work fine for my 15mm casings. If I recall correctly, I was able to get 16mm to work with 3/8" ID tube but only if I unwrapped the collagen a bit first to slide it on. Definitely did not work for my 15mm casings.

These are the casings I used: https://waltons.com/15mm-smoke-collagen-knotted-1/?gad_source=1

the smallest tube I got with mine is 1/2" idk? maybe I don't add enough water. I can get it to work but I have to go extremely slow, if I try to go to fast the motor trips out.
With this diameter, you need to go pretty slowly already, in my opinion. Water helps (I like ~3oz/lb water instead of the usual 1oz/lb).

Once I notice collagen is filling more slowly, I stop for a sec to allow it to catch up. Otherwise, I risk a burst if I apply too much pressure suddenly.

Pictures sometimes help a bunch.

The one on the left has an O.D of 9.5mm and an I.D of 8.4mm (to small)

The one on the right has an O.D of 12.6mm and an I.D of 10.8mm (this is what I currently use and is 1/2” outside 3/8” inside)

All stuffers are not made equal. The bigger the stuffer, (higher pound equals larger diameter which equals more square inches) and requires more force to operate. Generally with sticks the 5# size works well. However, LEM had a 11# manual stuffer and the specifically stated not to stuff sticks with it. In current time they do however recommend stuffing sticks with all of their electric models. Very well built machines.
The OD 9.5/ID 8.4 works fine for my well for me. I also tried the one on the right, but that's too large for 15mm casings. It also won't fit most jerky guns, fwiw.
 
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If you all recall, the bulk of these snack sticks were "finished" since I hit my target weight loss immediately after the second cook (55% of original weight). Out of curiosity, I took one pair of sticks and continued to apply the traditional treatment on them, putting them in the drying chamber at 62F/70%RH. I'm so glad I did! Here's the weight loss:
  • Initial: 148g
  • First cook: 101g
  • Second cook: 77.6g
  • Dry 1 Day: 66.14g
  • Dry 2 Day: 58.56g
  • Dry 3 Day: 55.87g
Here's how it looked after day 3:
1713154213090.png


Much better than the batches I pulled earlier. When I used the moisture meter on it, it read 42%. About 3% lower than what I like, but still good.

It was a bit tough on the exterior, as I expected, but the interior was wonderful. Exactly the texture I'm looking for. I then put in a vac sealed bag with o2 absorber as usual for moisture equalization. After a week, this guy should be good to go (fingers crossed!)

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(Ignore the current reading on my little snackstick humidor, the current figure is wrong. It takes a good 5-8 hours for it to spike and settle).
 
Don't know if I mentioned this or not... But if you let the meat sit at room temp for a couple of hrs before stuffing, It makes it SOOO much easier... Keeping the meat cold makes it to stiff and much harder to get through the smaller tubes...
 
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Try these.

5lb pork or pork/beef mix 2270g
pickling salt 56g
NFPDM 35g
dextrose 9g
cure 2, 7g
garlic powder 6g
black pepper 4g
mace 3g
starter culture 0.2g in 1/4 cup water....dont use no more water.
OPT: Fennel or anise crushed 3-4g or to your taste.

Your choice casing.

Ferment 85* 90% r/h for 12 hours.
Dry 55* 60% r/h. Weight loss 40% in 5-6 days


Slim jims

910g lean GB
910g beef trim or 85/15 GB
455g ground pork
70g NFPDM
44g salt
13g sugar
12.5g smoked paprika
10g TSP food grade. (Ames phos)
6g cure 1
4.5g S/E Sodium Erythorbate
4.2g black pepper
3.0g garlic powder (not salt)
3.0g marjoram
2.0g ground nutmeg
1.8g ground ginger
1g cayenne or to taste.
250ml water
16-19mm collagen
 
Tip: Dump the ziplock

Those that I don't vac seal go in a zip lock... BUT .... I leave the bag open... No condensation/moisture (what you will find if you zip lock it) with a little more drying even...

That's what works for me... Plus they don't last that long...
 
Those that I don't vac seal go in a zip lock... BUT .... I leave the bag open... No condensation/moisture (what you will find if you zip lock it) with a little more drying even...

That's what works for me... Plus they don't last that long...
yup that works too.

You a good dood there ke-mo-sah-bee
 
Tip: Dump the ziplock, moisture will rapidly degrade your stix
You know, I thought that too! I've been testing many drying approaches with my sticks and thinking the above, I stopped using ziplocks early on. It wasn't until I found a rather old experiment (~1yr) bagged in the fridge with an o2 absorber and tasted the result that I realized it was actually better! The stick tasted so good, that I started routinely putting them in bags more and more.

I found that a little air with an o2 absorber is the way to go. After a little while, the humidity in the bag starts to slowly decrease about 1% per day as the dry stick equalizes with moisture. Eventually it stops changing. My target is ~69% RH in the bag, which I've been hitting (if it instead settles to 80%+ RH, then I bagged when they weren't dry enough).

I think really it depends on how dry your sticks are out of the smoker. If they're not dry enough, I agree that it's a bad idea. If they are dry enough, I've found it to be better than any other conditioning method I've tested (e.g., pink wrapper in fridge, hanging room temp, hanging 62F 70% RH, vac seal, etc...).

Still waiting on my umai bag to see how that compares. (As an aside, the bag shown is not a zip lock, it's a vacuum bag that can be resealed later. This enables me to get a consistent amount of air in each bag with a 2sec "puff" from my chamber vac).
 
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Don't know if I mentioned this or not... But if you let the meat sit at room temp for a couple of hrs before stuffing, It makes it SOOO much easier... Keeping the meat cold makes it to stiff and much harder to get through the smaller tubes...
Good tip! I'll try that!
 
Try these.
Thanks! I just got some mace that I'm eager to try, it's like a spicy nutmeg! I might try out a version without the NFPDM. What ferment do you use in this one?

As for the latter recipe, thanks for sharing! The "slim jim" style is quite popular, but it's it's pretty much the exact opposite of what I'm trying to make (floppy/emulsified vs. textured/firm). Though I'm sure it'll be appreciated by many who might stumble on this thread looking for 15mm casing tips.
 
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