Who doesn’t love a good snack stick. Tangy, smoky, and perfect on any occasion. In todays recipe we will be fermenting our snack sticks to achieve that beautiful tangy flavor. This step is completely optional but will add a complexity to your snack stick that will make them totally delicious.
We are going to be fermenting our snack sticks to naturally lower the pH through lactic acid producing. These bacteria that we add in our snack sticks will consume the sugars in our recipe and release lactic acid. As they release lactic acid the pH of our meat will begin to drop. The lower the pH gets the tangier your snack stick will be. You don’t need to worry about testing the pH for this recipe as I’ve dialed it in for you but if you have a pH meter you would be looking for a pH around 4.5 – 4.8
I used collagen casings in this recipe but if you happen to have sheep casings those work great as well. Just be sure to dry your snack sticks out before cooking so that the casings can adhere properly and the snack stick can take on that tasty smoke. To dry your casing out simply hang it at room temperature for a couple of hours before smoking or set your smoker to very low (110F-115F) with the baffles wide open or the door slightly ajar. This will speed up the process.
Follow basic fermented sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Keep your meat and grinder parts super cold (below 34F)
- Any liquid that is added to the mince needs to be ice cold
- Mix your very chilled meat till the mince becomes very tacky
- Stuff the mince into sausage casings and prick out any air pockets
- Ferment your snack sticks at room temperature for 24 hours (75F-90F)
- After fermentation smoke and cook your snack sticks low and slow:
Start at 125F for 1 1/2 hours, 135F for 1 hour, 155F for 1 hour, 165F till the internal temp reaches 140F (smoke is being applied lightly through the entire cooking process)
- After they finish smoking submerge the snack sticks in ice cold water to cool them off completely
- Finally let them bloom at room temperature for several hours.
- Refrigerate and enjoy!!
Here are a few things you might find useful when making sausage
- Bacteria Starter Cultures
- Digital Smokers (I use the model 4D WiFi)
- Bella’s Cold Smoke Generator
- High Quality Natural Casings (AA Grade)
- Non Fat Dry Milk (Binder for better texture and moisture retention)
- Potato Starch (Binder for better texture and moisture retention)
- Insta Cure #1
- Eco Cure #1 (A Nitrite free alternative to curing your meat)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Sausage Pricker
- Apera pH Meter with Bluetooth
- Dry Curing Cabinet
- Kotai Chef Knife
- Sausage Stuffers
- Meat Grinder
- Meat Mixers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Meat Slicer
- Drying rack and tray
- Custom Cutting Board
- InkBird Controllers temp & Humidity
- Dehumidifier Eva Dry 1100
- Cool Mist Ultrasonic Humidifier
- Heavy Duty Kitchen Vacuum Sealer
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.