I freeze them for long term or for short term I keep them in the fridge. They’re fine at room temp for a bit but without pH testing them I can’t be sure they are shelf stable so I refrigerate.
5 lbs Duck Snack Sticks 2.5 lbs duck breast previously brined overnight in saltwater 2.5 lbs pork shoulder Willies Snack Stick Seasoning: 4.50 oz (127.57 g) Sure Cure Curing Salt (Pink): 0.20 oz (5.67 g) Optional High Temp Cheese: 8.00 oz (226.80 g) Soy Protein Binder: 2.40 oz (68.04 g) Optional Encapsulated Citric Acid: 0.80 oz (22.68 g) 6 oz Water Coarse grind duck and pork together, add seasonings and grind a second time through a fine grind plate. Add water and mix until sticky Stuff into 16mm smoked collagen casings and hold overnight if not using a cure accelerator, if using a cure accelerator proceed with smoking immediately. Smoke until 165 F internal temperature is reached, ice bath, dry, and cut sticks to length before packaging.
Very well done sir.
They look amazing!
Great video!!!
Great video! How do you store these after vacuum sealing? Freeze them or are they okay at room temperature for a few weeks?
I freeze them for long term or for short term I keep them in the fridge. They’re fine at room temp for a bit but without pH testing them I can’t be sure they are shelf stable so I refrigerate.
Sir pls update the recipe where we can find to do it also
Would you try with sea ducks
You could, I would just definitely brine them first.
Pls share the complete recipe and procedure sir
5 lbs Duck Snack Sticks
2.5 lbs duck breast previously brined overnight in saltwater
2.5 lbs pork shoulder
Willies Snack Stick Seasoning: 4.50 oz (127.57 g)
Sure Cure Curing Salt (Pink): 0.20 oz (5.67 g)
Optional High Temp Cheese: 8.00 oz (226.80 g)
Soy Protein Binder: 2.40 oz (68.04 g)
Optional Encapsulated Citric Acid: 0.80 oz (22.68 g)
6 oz Water
Coarse grind duck and pork together, add seasonings and grind a second time through a fine grind plate.
Add water and mix until sticky
Stuff into 16mm smoked collagen casings and hold overnight if not using a cure accelerator, if using a cure accelerator proceed with smoking immediately.
Smoke until 165 F internal temperature is reached, ice bath, dry, and cut sticks to length before packaging.
Where's the recipe detailed sir
Don’t think your mother taught you how to make those.👍
Thanks mom