Made up a 10 pound batch of Jalapeno SS using snack stick seasoning as I had a huge surplus.Added 1 jar of Mt Olive chopped jalapenos,a cup of Buttermilk powder (for tang) and 2 teaspoons of cure #1. Ground twice through a 5/16 inch plate. The mix rested in the fridge for 2 days.
Soaked some 61mm fibrous casings in warm water for 30+ minutes keeping them submerged with another bowl of warm water on top of them.
Into my new electric stuffer. I had wanted one for years and finally broke down and purchased a 25 pound stuffer. Happy with the stuffer but not sure about doing snack sticks as it spit out the SS meat rapidly at the lowest speed, it may shoot the snack stick across the room ! Used 1/2 inch hog rings to seal the ends. Excuse the background mess in my cellar. :)
Smoked for 3 hours(165*) after a dry time of 1.5 hours(115*). I then used a sous vide bath for 4 hours at 140*. Removed from SV and hung in my cold cellar to cool before refrigerating for the night.
Sliced this AM and vacsealed for ice fishing snacks .
Thanks for looking ! CM
Soaked some 61mm fibrous casings in warm water for 30+ minutes keeping them submerged with another bowl of warm water on top of them.
Into my new electric stuffer. I had wanted one for years and finally broke down and purchased a 25 pound stuffer. Happy with the stuffer but not sure about doing snack sticks as it spit out the SS meat rapidly at the lowest speed, it may shoot the snack stick across the room ! Used 1/2 inch hog rings to seal the ends. Excuse the background mess in my cellar. :)
Smoked for 3 hours(165*) after a dry time of 1.5 hours(115*). I then used a sous vide bath for 4 hours at 140*. Removed from SV and hung in my cold cellar to cool before refrigerating for the night.
Sliced this AM and vacsealed for ice fishing snacks .
Thanks for looking ! CM