I love a good snack stick. Make it spicy even better!! Today’s recipe sets out to compare the difference between a cooked snack stick and a dry cured snack stick. Both versions will be fermented to achieve that signature tangy flavor but one will be slow cooked in a home ice chest using the CELR-12 and the other will be dried (like salami) in a home ice chest using the same CELR-12 module. Enjoy the recipe.

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Snack Sticks 2 Ways

Cooked vs Dry Cured

Prep Time2

Drying time60

Total Time60 2

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

700 g lean pork
300 g pork back fat
17 g salt
2.5 g Insta-Cure #1
7 g SavorYe
10 g black garlic
5 g dried habanero to taste
1.5 g mustard powder
8 g dextrose
20 g milk powder
50 ml white wine
sheep casings 20mm

For the starter culture (in the event you are fermenting this snack stick)

Bactoferm LHP add 1/4 tsp starter culture to 2 tablespoons of water for every kilo of sausage that you plan on fermenting

Instructions

Making Black Garlic and Dried Habaneros using the CELR-12

Wrap one head of fresh garlic tightly or in a sealed plastic bag
Place the garlic and habaneros on a wire grate (for air circulation) in your home ice chest
Turn the CELR-12 or HETR-4 up to 145°F
As soon as the peppers are crunchy, usually after 24 hours, remove them
Grind them into a powder using a coffee grinder
Leave the garlic in the hot cooler to blacken through and through for 50-60 days
Peel the blackened cloves and crush them into a paste using a mortar and pestle or spoon

Preparing the Sausage

Rinse and flush out the casings and let soak in cool water (with a little baking soda added) overnight.
If you plan on fermenting this sausage the day you plan on making it, prepare the starter culture by mixing it with water and let it sit on the counter at room temperature for at least 30 minutes before using.
Combine the dry spices and ingredients (including garlic) in a food processor or mixing bowl
Add the wine and mix into a slurry and set to the side
Clean your meat and fat. Remove any unwanted parts and cut into small chunks or strips. Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
Grind the meat and fat through a 3/16” plate (5mm plate). Rechill if the meat is to warm.
Combine the spice slurry, meat, and reconstituted starter culture and mix until tacky.
Stuff the farce into your casings and prick the links all over with a sausage pricker
Hang the links at 85°F in high humidity to ferment for 24 hours

For the cooked version

Cook your fermented sausage until the internal temperature reaches 145°F – 150f (62.7c – 65.5c)
We used the CELR-12 in a cooler and cooked it for 24 hours, you can also use a smoker to cook low and slow.

For the Dried Version

weight the snack sticks and record the weight
Hang at 56°F and 80% RH with gentile air circulation
Once your sticks links reach 30% – 40% weight loss, they’re ready to go

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Black Garlic Habanero Snack Sticks 2 Ways