Fermented Snack Sticks

Recipes for all sausages

Re: Fermented Snack Sticks

Postby wheels » Fri Jun 07, 2019 11:43 pm

You've really got this style of sausage nailed - it's a great starter project for people.

Phil
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Re: Fermented Snack Sticks

Postby NCPaul » Sat Jul 06, 2019 7:59 pm

Beef, Black Bean & Garlic Snack stick

Ground beef 93 % 450 g
Pork back fat 50 g

Black bean garlic sauce 50 g
Salt 4 g
Black pepper 2 g
Red pepper flakes 1 g
Cure #1 1.25 g
Dextrose 2 g
SafePro F-LC 0.4 g


The Lee Kum Kee black bean garlic sauce is labeled as 1060 mg sodium / 18 g. The math of this works out to 15 % NaCl in the product. This has a strong flavor and is not for everybody (I love it). This is the first snack stick I've made with beef, I used ground beef from the store with some added back fat. It also gave me an opportunity to use my LEM jerky gun which I found easy to use. It left only 40 g behind of 565 g total.


pH (neat) = 4.6 (24 hrs) I think the black bean sauce contributed to this pH.

Weight initial 515 g
(168 hrs.) 296 g (42.5 %)
(240 hrs.). 266 g (48.3 %)

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