Cheddar, jalapeño and beef snack sticks

[Brandii]

I’m hoping for some help. I’ve made snack sticks a bunch, with my own recipes and the store bought seasoning/cure. This time I used 3lbs beef and .8lbs pork. I used pepperoni snack stick seasoning/cure. Well after I finished stuffing my casings I fried up the bottom of the bowl crumbs and sampled the product. I found it very salty. Like I’m concerned it’s gonna be inedible once smoked. My question is could the flavour mellow out overnight? I think that’s probably me wishful thinking. Lol if it won’t mellow, do you think I could take the meat out of the casings, add more beef and then start over? This is a lot of extra work, but I don’t want a half ass finished problem. Any thought would be awesome. C918EEC7-60C4-40D5-9848-3014B510BB65.jpg

[SMOKE FREAK]

Brandii to Smoked-Meat...Plenty of sausage heads here to help ya out...As for me...If it's too salty then send it to me...I'll eat it anyway

But seriously...The good folks here will be along with answers

[dward51]

It "should" mellow some and the flavors should also blend more when smoked and the meat sets, but I guess it depends on how salty it really is to start with. Have you used that mix before and was it salty?

[Brandii]

Ya I have used it before and found it a bit bland so I jacked up the seasoning this time. Def not bland anymore. Lol do you think if I strip the casings the meat will still hold up for a second go?

[SMOKE FREAK]

Ya I have used it before and found it a bit bland so I jacked up the seasoning this time. Def not bland anymore. Lol do you think if I strip the casings the meat will still hold up for a second go?

I'm not a sausage maker yet but the question that comes to my mind is are you willing to compromise the texture to fix the flavor...I'm not sure if that would be the case...Are you using a stuffer or are you stuffing with your grinder...

[Brandii]

I’m using a stuffer. I’m thinking I’ll try opening one up and if the texture feels way off then I’ll stop and smoke as is. If the texture seems workable then I’ll just double my workload and and re-do the damn thing. Thanks for the help ��

[Richtee]

Ugh. Well, sticks tend to a very fine texture anyway... Crap... “jacking seasoning up” can be somewhat problematic. We talking a 10% increase or..?

I’d think it’ll re-stuff OK but yeah PITA.

And welcome to Smoked-Meat.

[SMOKE FREAK]

Well good luck and I hope to see pics of the results...

[Richtee]

You will likely need to add a little more moisture to it. A beer for both yaz maybe?

[Brandii]

I just sliced open one of my links and fried another sample patty. Honestly I think it mellowed out a bit. I’m gonna smoke them as is and hope they turn out fantabulous. I like salty anyway and to hell with anyone who doesn’t they don’t need to eat any! Haha

Thanks for all the warm welcomes folks. My smoker and dehydrator are my fav toys this will be a very helpful forum.

[Richtee]

I just sliced open one of my links and fried another sample patty. Honestly I think it mellowed out a bit. I’m gonna smoke them as is and hope they turn out fantabulous. I like salty anyway and to hell with anyone who doesn’t they don’t need to eat any! Haha

Thanks for all the warm welcomes folks. My smoker and dehydrator are my fav toys this will be a very helpful forum.

Git R Done!

Pssst.. Sous Vide...

OK haters... go!

[SMOKE FREAK]

Git R Done!

Pssst.. Sous Vide...

OK haters... go!

Stop it Rich...Just stop it...

[Fishawn]

to S-M Brandii!

What brand did you use oot of curiosity? I have used Leggs mix and found it really salty after a fry test, but it did mellow oot some after smoking, butt still a bit salty for me

[Brandii]

I used, hi mountain pepperoni stick blend. Honestly I should of just used my own recipe. I just had some left and figured I’d finish it off. I know better for next time.

[strength_and_power]

Welcome aboard.


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