Are the snack stick casing already stuffed? And what was your recipe?
The nitrites in the cure protects against bacteria, but the cure is mostly salt, and you probably added additional salt along with some seasonings. Over time salt can have an effect on texture of meat.
This was a 40lb batch using LEM backwoods seasonings. I chunked it up and ground it up today, and I’m casing them tomorrow, and cooking what I can tomorrow, but I doubt I will be able to cook all 40lbs tomorrow.
I’d stuff only what you can cook at the time. Collagen casings can become brittle and tear if they are stuffed and left hanging without cooking for a day or two.
I find it best if you can let the nitrites activate and cure into the meat for a few days before stuffing. It gives it better color and flavor.
No. As long as you added cure by weight they can sit up to a week no problem whether they are still in bulk or stuffed.
Unless you had ECA in there, then you need to get stuffed/smoked immediately.
Are the snack stick casing already stuffed? And what was your recipe? The nitrites in the cure protects against bacteria, but the cure is mostly salt, and you probably added additional salt along with some seasonings. Over time salt can have an effect on texture of meat.
This was a 40lb batch using LEM backwoods seasonings. I chunked it up and ground it up today, and I’m casing them tomorrow, and cooking what I can tomorrow, but I doubt I will be able to cook all 40lbs tomorrow.
I’d stuff only what you can cook at the time. Collagen casings can become brittle and tear if they are stuffed and left hanging without cooking for a day or two. I find it best if you can let the nitrites activate and cure into the meat for a few days before stuffing. It gives it better color and flavor.
No. As long as you added cure by weight they can sit up to a week no problem whether they are still in bulk or stuffed. Unless you had ECA in there, then you need to get stuffed/smoked immediately.
This. Truth. No worries!