Terikyaki beef/pork sticks

[grasshopper]

I purchased teriyaki seasoning from butcher & packer. I made 5# of meat sticks. I thought the flavor was very mild. Hope somebody can help to zing it up a little. I did have a thought of adding a little encapsulated sugar or more pepper. 

 

[daveomak]

grasshopper, morning....  ECA, or encapsulated citric acid, will add a tartness to the meat... Fresh cracked black pepper adds a nice  spicy flavor.... cayenne pepper, Thai pepper, hot Chinese dry mustard, five spice, white pepper, ginger root grated....  Maybe some Chinese hot sauce to keep with the teriyaki theme...  Doing a fry test of the sausage, before stuffing, will give a "fair"assessment of the final flavor.... ECA will not come through properly.... It needs to be cooked above 135 and left to bloom for awhile and permeate through the meat...  I think everyone tinkers with recipes when it comes to making sausage... You can find good mixes but none are perfect... Write down everything you add and the quantities in the event you want to duplicate the recipe....   I use a grams scale to weigh stuff... It is more accurate and reproduce able... 

Try some fresh spices... grind them yourself.... big difference...    Dave

 

[grasshopper]

Dave Thank You very much. I have encapsulated citric acid on hand, never used it though. The package says 3 oz for 25#. I make 5# at one time and that would be .6 of an oz. As for the heat I was  thinking of black pepper or ancho pepper. Question What would whole mustard do. I have seen it in other sausage and meat sticks. I usually make 2/3 pork 1/3 beef and 20% back fat. This was my first time using package seasoning.

 

[daveomak]

grasshopper, ever have hot mustard at a chinese restaurant ??  Mustard seed has a similar effect, a spicy background to the sausage...  

 

[grasshopper]

Dave thank you! Not to be pestering you ( BUT). I do have Chinese mustard sauce. Which is better and how much should I use. Chinese hot sauce has a lot of heat, when you put it on an egg roll with sweet and sour sauce. I think I will add encapsulated citric acid, black pepper and mustard seeds. Let it set in the fridge over night than fry a test piece and see what I have. I do know the encapsulated citric acid has to get to 135 deg. I wonder how long should I let the test piece bloom, before stuffing. Maybe I am making too much out of it.? Thank God for refrigerators.

 

[daveomak]

Chinese hot mustard... I would add a very small amount, if you want, just to check it out... 5#'s meat, maybe 1 tsp to start...

Stuff the meat into the casing, smoke, cook etc, then cool quickly and refer so the sausage can bloom...  

When frying a test piece to eat and taste, blooming is not going to happen..... takes too long... You just have to guess at the final taste...

The final smoked, bloomed product will probably be milder than the test piece...  Dave

 

[grasshopper]

I have learned my lesson. I am also to cheap to through it out. The package is for 25# and I make 5# at one time. Dave Omak has given me help on how to doctor it up. Encapsulated citric acid and Chinese hot sauce will do the trick. This started out as a competition with my friend, who bought his mix from a deer sausage maker and does not know what is in the mix. His has just the right bite to it.

 

[BGKYSmoker]

ECA @ 1 t per lb of meat