Fermented Snack Sticks

[wheels]

Thank you NC Paul:


Jeffrey Weiss fuet and a take on your cheese and Worcestershire sauce - Red Leicester and Henderson's relish.

Phil

[NCPaul]

I love the local aspect you gave the sticks by using Red Leichester. I have more fun making sticks than full size salamis; they're great for testing new ideas quickly.

[wheels]

Hendo's relish is only 70 miles away as is Worcester. My ratio of fat to pork was a little high and I'd grind on a #6 plate rather than the #8 that I used, next time. Our preference was for the fuet but that's maybe because the bind wasn't as good on the cheese ones.

Phil

[NCPaul]

Droe Wors Type

This is my version of this famous snack stick; I have added cure #1 and both added a fermentation step and reduced the vinegar. Because the beef I used was so lean, I had to add some pork fat. The warm spices came through nicely and gave this snack stick a Christmas feel, which is good as they were made to be a present.

Lean beef 820 g
Pork back fat 100 g

Ground once through a course plate

Salt 21.2 g
Cure #1 2.1 g
Dextrose 2.8 g
Sugar 2 g
Black pepper 2 g
Coriander 4 g
Nutmeg 0.5 g
Cloves 0.3 g
SafePro F-LC 0.4 g
Apple cider vinegar 30 mL

Stuff into sheep casing

12/4 936 g

pH = 4.95 (44 hrs.)

12/9 (123 hrs.) 624 g (32.6 %)
12/12 (195 hrs.) 519 g (44.6 %)

[NCPaul]

Andouille Snack Sticks

Meat and fat 700 g
Cure # 1 1.75 g
Combine and refrigerate overnight, grind through a coarse plate, then mix with:

Salt 16.1 g
Dextrose 2.8 g
Sugar 2.8 g
Thyme 0.9 g
Cayenne 2 g
Red pepper flake 1.7 g
Garlic powder 4.2 g
Black pepper 6.5 g
SafePro F-LC 0.4 g

Stuff into sheep casing.

702 g

pH = 5.1 (44 hrs.)
Cold smoke 8 hrs. With pecan

432 g (38.5 %) 228 hrs.

Nice smoke taste, savory meat, sneaky heat to finish.