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Re: Fermented Snack Sticks

PostPosted: Fri Jun 07, 2019 11:43 pm
by wheels
You've really got this style of sausage nailed - it's a great starter project for people.

Phil

Re: Fermented Snack Sticks

PostPosted: Sat Jul 06, 2019 7:59 pm
by NCPaul
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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Re: Fermented Snack Sticks

PostPosted: Sat Aug 03, 2019 8:20 pm
by NCPaul
Five Spice Powder

2 t Sichuan peppercorns

5-6 Star anise

1/2 t ground cloves

1 T ground cinnamon

1 T ground fennel

Grind peppercorns, anise and fennel, then blend all.

Re: Fermented Snack Sticks

PostPosted: Mon Aug 05, 2019 6:19 am
by DanMcG
Thanks for sharing all the great recipes Paul, I really need to try some of them sometime.

Re: Fermented Snack Sticks

PostPosted: Mon Aug 05, 2019 10:46 am
by NCPaul
Give it a try Dan, all you need is the oven for a couple of days then some fridge space for two weeks. :D

Re: Fermented Snack Sticks

PostPosted: Fri Aug 09, 2019 10:29 am
by DanMcG
Paul do you have any recommendations on ph testing? Can I get by with strips? I have a meter for liquids but it needs to be calibrated every time I use it.

Re: Fermented Snack Sticks

PostPosted: Fri Aug 09, 2019 6:45 pm
by NCPaul
I like this one:

https://hannainst.com/fc2022-halo-foodc ... ology.html

It still needs calibration however. I tried papers and couldn't make them work.

https://www.sausagemaker.com/pHydrion-p ... 1-1522.htm

They might be worth a try considering the price however.

Re: Fermented Snack Sticks

PostPosted: Fri Aug 09, 2019 10:38 pm
by DanMcG
Thanks Paul, I can't justify that meter, as much as I wish I could.
I'm also doing some pepper fermentation this year so I guess I'll buy a big box of test solutions and see if i can make mine work. I'll also need to figure how to test a meat mince with it, but I know it can be done.

Re: Fermented Snack Sticks

PostPosted: Tue Aug 13, 2019 6:12 pm
by NCPaul
I use a glass bulb probe and just wrap the meat around it and wiggle it until it settles down. Sometimes I have to wash the probe with alcohol and retest to get good readings. Making a slurry with the meat will throw off the results. I will get some of the papers above and test them myself. If nothing else, you might try the Lap Chong recipe a couple of pages back which has the pH in a good place from the acid in the soy sauce.

Re: Fermented Snack Sticks

PostPosted: Sun Aug 18, 2019 7:39 pm
by NCPaul
Five Spice Powder Snack Sticks

Pork shoulder 1000 g

Salt 23 g
Cure #1 2.4 g
Dextrose 4 g
Five Spice 4 g
SafePro F-LC 0.5 g
Honey 10 g

The pork shoulder was about 90/10 It was coarsely ground and mixed with the rest.

pH (neat) = 4.8 (41 hrs.)

Initial weight 880 g
Weight (190 hrs.) 509 g (42.2 %)
(258 hrs.) 434 g (50.7 %)


Spice level is perfect, not sure if the honey is detectable. With just pork shoulder the texture is best at this degree of moisture loss. The taste is haunting; these won't last long (normal situation).

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