{"product_id":"willies-snack-stick-seasoning-5lb","title":"Willie's Snack Stick Seasoning 5lb","description":"\u003cp\u003eWillie'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. \u003c\/p\u003e\n\u003cp\u003eIncludes a packet of Fast Mixture Cure.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eIngredients: \u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSalt, Corn Syrup Solids, Spices, Dehydrated Garlic. Net Wt. 4.7oz.\u003c\/li\u003e\n\u003cli\u003eAllergen: none\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e Meat Ratio: \u003c\/strong\u003e70% Beef or wild game, 30% pork\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eDirections: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ch3\u003e\u003cstrong\u003eGRINDING\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGrind once through 1\/2\" plate and once through 1\/8\" plate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMIXING\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePour package of seasoning and packet of cure into a food tote.\u003c\/li\u003e\n\u003cli\u003eAdd the amount of water stated on seasoning label and mix to dissolve the seasoning.\u003c\/li\u003e\n\u003cli\u003eAdd 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.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSTUFFING\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStuff 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.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSMOKING\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace in smokehouse preheated to 155.\u003c\/li\u003e\n\u003cli\u003eSet the damper open until product is dried off. (Smoke will not penetrate if casing is still sweating or if humidity is too high.)\u003c\/li\u003e\n\u003cli\u003eClose the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/li\u003e\n\u003cli\u003eRaise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 145 degrees and hold for 30 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCOOLING\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove 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.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTips:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eAll fibrous casing should be soaked in warm water for 15-30 minutes before stuffing.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eWe 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEncapsulated 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183687712870,"sku":"pgn1789504890913","price":3.78,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/willies-snack-stick-seasoning-5lb_1.png?v=1789504895","url":"https:\/\/velourwearfashion.shop\/products\/willies-snack-stick-seasoning-5lb","provider":"My Store","version":"1.0","type":"link"}