How to make Snacksticks
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- Опубліковано 2 чер 2024
- How to make Snacksticks
How to Make Snack Sticks at WALTONSINC.COM
meatgistics.waltonsinc.com/to...
Meatgistics™: The process of transforming meat from animal to edible
How to Make Snack Sticks provides step-by-step instructions on how to make snack sticks from home. meatgistics.waltonsinc.com/to.... To find all your sausage-making supplies, (that is, Everything but the Meat!) visit www.waltonsinc.com/
Snack Sticks are a meat snack and semi-dried sausage that is stuffed into a smoked collagen casing and then hung in a smokehouse for cooking. Many Snack Sticks will have a pH between 4.5 and 5.2 to give them some shelf stability and the classic tangy flavor
#howtomakesnacksticks #meatprocessing #deerhunting
00:00 Intro
00:15 Overview
03:45 Cutting Meat
04:00 Grinding
04:45 One Shot Grinder Head
05:50 Mixing
06:10 Protein Extraction
06:30 Additives
07:00 Stuffing
07:50 Casing Fullness
08:15 Hanging Meat
08:30 Smoking Process
09:52 How to Increase Humidity
10:45 Finished Product
11:00 Ice Bath
11:35 Sous Vide to Finish (optional)
11:55 Blooming at Room temp
12:30 What to Expect
13:15 Casing Bleed
13:40 More Info at Meatgistics
14:00 Outro
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This is the best most Descriptive video about how to make snack sticks on UA-cam
Excellent video. Thanks for the step-by-step walkthrough.
Thanks! Now, it should have about 500 more views BUT Jon uploaded the wrong video so we had to take it down. Minor differences but they were changes he demanded be made and then he goes and uploads the wrong video! This is Jon by the way, technology baffles me sometimes!
Saying Cheddar cheese and dill don’t go together is a hot take for sure. Literally that would a cheeseburger flavored snack stick!
While eating a slim Jim just now, a scrolled across this video just accident. Kind of ironic,so I had to watch it. Thanks
Thanks Shane, if you ever want to make your own, we have everything you'd need! The only difference is slim jims are usually super thin, we don't recommend that size for a home processor as it adds many complications to the processing and smoke schedule. Anyway, thank you for watching and leaving a comment!
Fantastic & Thank you Jon for all...
This was great! Thanks for this video!
Just simply a great video.
Marvelous & Thanks for all...
Looks delicious
Thanks for this interesting video!
. InFormative… Thanks man!
Can these be cooked in a kitchen oven?
I agree with SinisterMD
Thank you Tamara, we are going to be redoing our older videos in this format, those videos have a decent amount of views but the current processes, equipment, and even additives are so more advanced than those older videos that we think it is worth it to start from scratch! We will be releasing a Ring Bologna either this Sunday or next Sunday!
Cannot love this hard enough.
Instead of sure gel, could milk powder be used as a binder?
I’d like to see a video on making Turkey snack sticks. Can’t seem to find much info on it.
Look at their pheasant pepperoni sticks. I bet you could use turkey the same
Never mentioned the time at 150° when you add smoke/humidity
1 hour
You mention 120 1 hr, 130-140 1 hr, 150 add smoke and sponge but for how long, an hour I assume? And when you do 160 for an hour(?) and 175 after that, do you keep the sponge in and wet, or use it only for the 1 hr(?) at 150?
How do you regulate whether it’s stuffed too lightly or too much
Great Video but how long do ya ice bath before you let them sit at room temperature to Bloom for a cpl hours ?
I was wondering the same beings he says to take them out of the smoker to bloom right after talking about the ice bath. But I would assume it's til they are under cooking temp?
Usually 10 minutes or so
Again. a gereat video but the finishing of the sticks differes from your previouse videos and I am curiouse as to why. In this video, after the ice bath and alowing for time for "blooming", you state that it goes back into the cooler for a day and then you take them out, rest for an hour or so then package. Whereas, one of you earlier videos talked
about packaging after smoking with a short period between for drying. Why the change? It is a bit confusing.
Why do I have to use citric acid? Is it sodium nitrate enough?
Why would I want acure Excelerator
How long to cook it at 150 with the sponges?
Does anybody know what the best instrument is for taking internal temperature of the snack sticks?
Thermometer
If I don’t use a cure Excelerator… Why do I have to wait 12 hours?
You don’t, minimum 4 hours to overnight, end of story
But why do I have to wait at all? What is it doing when I wait?
@@gooberdooberwunderb I gave the wait times for the added cure to work. It’s helping killing any nasties
Isn't adding those chemicals making the sticks less healthy?