10 lbs combined of beef and pork. Used a recipe from age of Anderson/ 2 guys and a cooler/ and my own imagination. Its gonna be a while before I make snack sticks again. Laborious process. Took two days not including me letting them bloom tonight.
Biggest addition from the last time I did them to this time was letting the cure set up for a day. And smoking at a low temp with no humidity to start to let them dry out. Also these have encapsulates citrus acid..didn't feel like fermenting all this.
Anyone know how to make these more shelf sustainable? I'm thinking dehydration but any recommendations as to how long? Thank you in advance for the response.
by Fine_Anxiety_6554
6 Comments
Hi /u/Fine_Anxiety_6554 if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
Dehydration would help but I know nothing about it so I couldn’t give you a time. I will say that they’d hold up well to freezing though
Great looking product. Ideally you’d leave them in the long version and put them in a chamber. Eric from two guys covers this for making snack sticks shelf stable.
Place them in a drying chamber (55f or 13C with a 80% humidity) so that they can dry for 7-10 days. check out his Kabanosy video at the 6 minute mark. He talks about making them shelf stable
Wrap them in butchers paper and put them in the fridge for a week. Make sure you get butchers paper, not freezer paper. Freezer paper is coated on one side. After they’ve dried some, I’ve vacuum packed them and put them in the freezer. Down side is that sometimes they can loose color. I’ve seen others cut them to length and put them in the large mixed nut jars you get from Costco. They punch holes in the lid to help control ventilation.
Not going to help with your shelf stable life but last year I made these with high temp mozzarella and they were a huge hit during the holidays (deer meat and pig fat mix).
I froze them and take them out one pack at a time as they’re eaten. Pepperoni and mozzarella is a match many love though
very nice. did you use synthetic casings or natural?