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Hosshess I made a really nice brat today using a local ‘smoked ale’ from Water Buffalo Brewery with Walla Walla Sweet Onions, caraway, thyme, mustard seed and the spent ‘smoked bacon’ pepper leavings after slicing several slabs of bacon on the slicer. It’s a great way to use all those bits and pieces left over after slicing!
twilliams I was a 1/2 credit shy in physical Ed to graduate HS. That never stopped me from running the mile. It was mostly the hatred of running. So I didn’t…still don’t.
NDMike 25 years in and out of the wine industry, former sales rep and R&D in Archery manufacturing…currently a full time+ sausage maker (thanks to Walton’s/Meatgistics) and Insurance Agent in my ‘spare’ time. I like vintage Buick’s, Fender guitars and Broccoli.
Jonathon said in How To Make Homemade Snack Sticks:
processhead It is a combination of that and the fact that the salt content 'needs" to be higher in the cured sausages because the salt plays a functional role as well as taste. Good question.
I just re-read my question and realized I misread what you wrote. ie misread decrease the meat amount as decrease the seasoning amount.
Yeah, decreasing the meat so the salt level is proportionally higher makes sense to me.
kzwisconsin I’m betting that the product isnt being cooled quickly enough. Make sure you are going right to an ice bath, not a cold water bath but a 50/50 ice and water bath. Not cooling quickly enough with inedible or fibrous casing will cause the meat to stick to the casing like you are talking about.
processhead It is a combination of that and the fact that the salt content 'needs" to be higher in the cured sausages because the salt plays a functional role as well as taste. Good question.
Hosshess One thing, if you sous vide them the entire time you wont get any drying out of the way and the meat will just cook in the liquid that they expel from the meat. Id recommend starting off for at least 1-2hours in your oven.
I’ve been drinking a mixed 12 from Prarie Artisan Ales, 3 different sours, very good easy drinking beers that have a kick!
Jonathon you were gonna send me samples of the samples so i can make them here in Wisconsin…lol.
