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The Seasoned Butcher / 5lb Sample Seasoning

Willie's Snack Stick Seasoning 5lb

$600
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Willie's Snack Stick Seasoning offers a perfect balance of hot and sweet flavors. With just the right amount of heat, this seasoning will leave a satisfying tingle in your mouth, keeping you coming back for more. 

Includes a packet of Fast Mixture Cure.

Ingredients: 

  • Salt, Corn Syrup Solids, Spices, Dehydrated Garlic. Net Wt. 4.7oz.
  • Allergen: none

 Meat Ratio: 70% Beef or wild game, 30% pork

Directions: 

  • GRINDING

    Grind once through 1/2" plate and once through 1/8" plate.

    MIXING

    • Pour package of seasoning and packet of cure into a food tote.
    • Add the amount of water stated on seasoning label and mix to dissolve the seasoning.
    • Add the meat and mix thoroughly until the meat becomes very sticky. Mixing can be overdone with the mechanical mixer. This mixing extracts proteins from the meat and helps to bind meat, fat, and water together. This will help the meat to hold its moisture and fat during smoking or baking.

    STUFFING

    • Stuff into fibrous snack stick casings or 20mm, 24mm, 26mm natural casings and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.

    SMOKING

    • Place in smokehouse preheated to 155.
    • Set the damper open until product is dried off. (Smoke will not penetrate if casing is still sweating or if humidity is too high.)
    • Close the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.
    • Raise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 145 degrees and hold for 30 minutes.

    COOLING

    • Remove from smokehouse and shower with tap water until an internal temperature of 130 degrees is obtained. Let hang 1 to 2 hours at room temperature before freezing.

Tips:

  • All fibrous casing should be soaked in warm water for 15-30 minutes before stuffing.
  • Meat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.
  • In warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.
  • Order a new knife and plate, and keep the set together instead of mixing knives and plates.
  • The plate and knife must run tightly together. Add or replace thrust washers if needed.
  • Do not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.

We do not recommend smoking any meat without cure (Fast Mixture Cure or Veg-a-Cure) because of the risk of food poisoning. A better way to get a smoke flavor is to add smoke powder to the seasoning mixture. 

Encapsulated citric acid is included with some of our seasoning mixes such as Thuringer to give it a "tangy" taste. Do not re-grind meat after citric acid has been added or you risk breaking the encapsulation prematurely. The citric acid then breaks down the meat protein which results in a dry and crumbly product.