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Snack Stick Curing?

• Thread in 'Sausage' Thread starter Started past jeremy egan,
• Start date Jan xiii, 2013

• #1

Hello, I am New to the Forum. love it and then far! I just had a quick question nigh how you guys do your snack sticks. When y'all let them cure over night in the fridge do you leave them uncovered then the casings dry out or do you cover them?

Thank you in advance,
Jeremy

Last edited: Jan 13, 2013

• #ii

vii,404

830

Joined Apr 28, 2010

Starting time off welcome to SMF Jeremy and were glad to take you aboard.... Tin you swing over to roll phone call and introduce yourself and so we tin give you a proper welcome and cheers for filling out your profile.....

I add cure to the meat before stuffing and set in the refrigerator over night then I stuff and smoke. You can add together cure to meat and beginning smoking in near 2 to 4 hrs. I Like to keep meat and sausage covered to hold moisture and just fan dry the casings before smoking so they will accept the smoke.

Good luck and happy smoking

Joe

• #3

• #4

817

67

Joined January 24, 2012

Looks good and then far. Can't wait to see the final product.

• #five

viii,182

76

Joined Oct 20, 2010

Looking good so far...don't forget the q-view of the finished sticks!

• #6

26,971

four,656

Joined Nov 12, 2010

How-do-you-do, I am New to the Forum. dearest it and then far! I just had a quick question about how you guys practise your snack sticks. When you allow them cure over night in the fridge do you leave them uncovered and then the casings dry out or exercise you cover them?

Thanks in advance,
Jeremy

Jeremy, morn and welcome to the forum.....    Are yous speaking of, earlier they are smoked ??? or after ???  If earlier, they tin be hung in the smoker at 100 deg ish to dry the casing then it will blot smoke better, or in the refer....   Before applying smoke, bring the meat to a temp above ambience and so condensate does not form on the casing....   smoke + moisture = bad tasting stuff..... It is probably best to have the sticks separated and so they don't impact while drying....     After smoke, the resting period, or blooming time, is to allow flavors to mellow and historic period so to speak.... Done in a refer, it is all-time to take the sticks in a newspaper bag then as to not dehydrate the sticks and have the meat turn dry and crumbly... There are several additives that will prevent that crumbly texture....   I utilize AmesPhos and Soy Protein and Powdered Buttermilk in my sticks.....  There are Principal Sausage Makers on the forum that can better answer your questions.... I am still learning and copy what they do....  I don't necessarily know all the whys and hows but I tin read and follow directions.....

Dave

• #7

59

12

Joined Feb 10, 2012

Welcome Jeremy. I am by no means an expert. Similar others on hither I copied the experienced sausage makers from diverse forums. I take made 10-12 batches of snack sticks. I grind chuck, add spices, cheese, and 1 tsp cure #1 per 5lbs meat. I employ a lot of water to help the meat flow through the small tube.

I start in the morning, grind, mix, stuff and strait into the smoker. I know some may not agree with that, but I have never had a problem. If you do decide to cure overnight I would exist inclined to stuff them and allow them cure. I would recall you would have to regrind earlier stuffing if you lot cure the whole mass of meat before stuffing. I don't like to regrind. I like to clean upwards 1 time if you know what I mean. Plus I don't like the texture afterward regrinding.

I similar my sticks pretty dehydrated. I remember you could go out them in the refrigerator, curing overnight without covering them. Simply gives yous a head start on drying. It would be best to hang them but who has room for that. Let one of the Pro'southward chinkle in on the curing, this is just how I do it. Good Luck, Marty

• #viii

444

40

Joined Sep 8, 2012

Jeremy,

Lots of skillful advice to a higher place.  I like to cure the meat overnight earlier grinding.  I do this mostly out of addiction, but yous can grind and so cure.  Smaller pieces make for a faster more than complete cure.  If you stuff then put in the refrigerator, I would not encompass so the surface can dry out out.  Moisture sausage does non fume well.  Dave is dead on with the condensation part equally well.

Good luck

Shannon

• #9

eleven,910

vi,932

Joined Dec 25, 2010

Fridge is going to dry the casings. You lot may want to cover with a towel or paper towels (dont wet either) Dont worry if you have some discoloration of the casings where they were touching.

• #10

5,631

2,814

Joined Feb 3, 2009

I unremarkably grind, cure, stuff, then let them cure overnight (or 6-8 hours) in the frig uncovered. they don't get that dry in that curt of time

Concluding edited: Jan 14, 2013

• #12

• #13

26,971

4,656

Joined Nov 12, 2010

I don't think so.... Besides many bacteria in footing meat... You might exist asking for some trouble...

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