Hello All,
Been a long time since I've logged on. Unfortunately my hobbies come and go lol. But I do always come back to them. Too many interests!
Anyway, I am trying to make beef snack sticks. Or I call them smokies. I've been trying to nail them down for a while now. They always come out mushy!
I've ground my own meat (tried for 80/20)
I've bought ground meat of all types-80/20,70/30, 73/27
I've bought fresh ground meat, I've bought pre packed in the styrofoam, Ive bought the logs.
They've always come out mushy.
I recently bought a meat mixer which seemed to really give me the sticky good consistency. I've always achieved a good sticky consistency, however the mixer made it easier and quicker. And my hands stayed warm! I have a masterbuilt electric smoker so I have perfect temp control. I start at 130 for 1 hour, then increase the temp every hour 10 degrees. Until I reach 170-180. I pull them out at 155 IT. Last night I did an experiment I put 6 links in so I didn't waste a whole batch. I pulled the first one out at 155 IT, next one at 160, then 165 and 170 IT. Still no difference. they were all Mushy. This batch was a 73/27 log. From my research the fat content could control the "mushiness" but like I said, I'm getting mushy at all percentages.
this is my recipe (roughly)
5 lbs ground meat (any of the ones I've mentioned.)
1 tsp pink salt prague #1
2 tbsp paprika
1.5 tbsp pickling salt
1 tsp onion powder
1 tsp ground mustard
1 tsp liquid smoke
1 tsp celery seed
1 tbsp black pepper
1 cup dry milk
I stuff them into 19mm casings.
and I might be missing something. These ingredients pretty much haven't changed in all attempts except the meat and how I prepare it (grind) or the fat percentage.
I hope I've provided all the info you'll need.
I feel the flavor is pretty good, they just are mushy! anyone have any help?!! Please and thank you!
Been a long time since I've logged on. Unfortunately my hobbies come and go lol. But I do always come back to them. Too many interests!
Anyway, I am trying to make beef snack sticks. Or I call them smokies. I've been trying to nail them down for a while now. They always come out mushy!
I've ground my own meat (tried for 80/20)
I've bought ground meat of all types-80/20,70/30, 73/27
I've bought fresh ground meat, I've bought pre packed in the styrofoam, Ive bought the logs.
They've always come out mushy.
I recently bought a meat mixer which seemed to really give me the sticky good consistency. I've always achieved a good sticky consistency, however the mixer made it easier and quicker. And my hands stayed warm! I have a masterbuilt electric smoker so I have perfect temp control. I start at 130 for 1 hour, then increase the temp every hour 10 degrees. Until I reach 170-180. I pull them out at 155 IT. Last night I did an experiment I put 6 links in so I didn't waste a whole batch. I pulled the first one out at 155 IT, next one at 160, then 165 and 170 IT. Still no difference. they were all Mushy. This batch was a 73/27 log. From my research the fat content could control the "mushiness" but like I said, I'm getting mushy at all percentages.
this is my recipe (roughly)
5 lbs ground meat (any of the ones I've mentioned.)
1 tsp pink salt prague #1
2 tbsp paprika
1.5 tbsp pickling salt
1 tsp onion powder
1 tsp ground mustard
1 tsp liquid smoke
1 tsp celery seed
1 tbsp black pepper
1 cup dry milk
I stuff them into 19mm casings.
and I might be missing something. These ingredients pretty much haven't changed in all attempts except the meat and how I prepare it (grind) or the fat percentage.
I hope I've provided all the info you'll need.
I feel the flavor is pretty good, they just are mushy! anyone have any help?!! Please and thank you!