Sriracha Summer Sausage or Snack Stick Seasoning

Sriracha Summer Sausage or Snack Stick Seasoning

Excalibur Seasoning

For all you Sriracha lovers, here is one of the "hottest" new flavors! This seasoning works perfectly as a Snack Stick or a Summer Sausage, both can benefit from a little Hi-Temp Cheddar cheese to give it another dimension. For something really daring try adding some Encapsulated Citric Acid to give it a twang to go along with the Zip from the Sriracha!

Features:

• 1.6875 lb package
• Seasons 25 lb of meat
• Includes necessary Sure Cure package

How To Make Homemade Snacksticks- Meatgistics

Learn about How To Make Homemade Homemade Snacksticks in the Walton's Learning Center, plus find out what supplies are needed and a step by step video demonstration through the whole process. Plus, join in on the Walton's Community and ask questions about any related to meat.

Walton’s Learning Center & Meat Recipes

Visit the Walton's Learning Center for Meat Recipes on how to make snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks. Meatgistics is also the place to find others involved in food and meat processing in a community oriented setting where everyone can share input and advice, plus get feedback directly from the experts at Walton's. Join in directly on the conversation in the Walton's Community section or learn about meat processing the Walton's Learning Center by asking questions or providing your own input on any conversation.

What Is A Snack Stick?

Snack Sticks are a meat snack and semi-dried sausage that are stuffed into a small diameter casing. Typically a collagen casing is used, but it is also acceptable to use natural casings or even make skinless snack sticks. Most snack sticks have a low pH from around 4.5 to 5.2, which is what gives them that familiar tangy flavor and is what helps aid in shelf stability. Another aid for shelf stability is a low water activity, which means binding water in the meat snacks to make it unavailable to support microbial growth. Water activity is not something that can be measured by a home meat processor, but we still setup our process and thermal processing to attempt to achieve a lower water activity. Snack sticks can be made from just about any type of meat, from beef, pork, chicken, other poultry, wild game, or a combination of meats. Walton's recommends using a lean to fat ratio of at least 80/20, and many times a 30% fat ratio, with a maximum of 40% fat. Fat is where most of your flavor comes from so changing your lean to fat ratio will change the overal taste and mouth feel of your product.