Day 2.....Meat has been mixed with the spices and phosphates and allowed to rest overnight in the refrigerator so the flavors can blend. Today I'm adding the ECA and stuffing into 21mm collagen casings and smoking/cooking. Time to measure out the ECA (23.81 grams for 7 lbs of meat).
First here is the cast of characters for this step. ECA from Butcher & Packer, 1/100th gram resolution digital scale, 100 gram calibration weight, and small container to weigh the ECA in.
I ALWAYS verify the calibration of my scale. Make sure you buy the calibration weight that can also be used to reset your calibration if needed (rare, but it does happen - usually when the batteries start to die and after changing to new batteries). Calibration check with the 100 gram test weight was spot on.
23.81 grams of ECA measured out (the small container was "tarred" out so the display only shows the weight of the product being weighed). I love my 1/100th gram accuracy scale. It's a must when doing small batches as cure #1 for a 1 pound batch of meat is only 1.13 grams. Try measuring that on a postal scale with a +/- 2 gram accuracy. You could end up with 1/2 of what you need or twice what you need. 1/100th gram resolution puts you spot on when paired with a calibration weight to verify accuracy (note: I also double check the calibration at the end of weighing my spices just as a double check. Scale was accurate when I started and accurate when I ended, so the measurements made in between should be golden).
ECA sprinkled in with the meat for mixing just before stuffing. Gentle hand mixing and I also added about 1/2 cup of water to help loosen up the meat as the phosphates had made it a bound and sticky mass (which it is supposed to do).
The work table. I use a length of plastic coated freezer paper to line my table for a clean work surface. It also makes it super easy to clean up when done. I did these sticks solo, so I crank out about 18" worth into the open work area, then cut with a pair of kitchen shears to about 11 or 12". Then into the rimmed pan, and repeat until the meat is all stuffed.
Did a fry test with the little bit that always remains in the stuffing tube and horn section of the stuffer. Flavor was spot on. A little jalapeno heat with that ECA twang. I love this modified version of the AC Legg #116 spice (this is my goto version). Note the moisture retention and smooth texture of the cut section. This is due to the use of a phosphate in the sausage making process (and don't freak out, phosphates are a naturally occurring compound and not some franken-food).
And finally - into the custom built "MES CUSTOM SS" to complete the process. Smoking will be in the following stages:
60 minutes at 120* with no smoke to set casings to meat
120 minutes at 130* with hickory smoke from a pellet tray
120 minutes at 140* with smoke until the pellets run out (I run a single section in the pellet tray so figure on about 3 hours smoke total)
60 minutes at 150*
Heat at 165* to finish sticks at an internal temp of 152-154* (however long it takes)
Let them cool on the racks to room temp for a couple of hours
7 pounds of stuffed 21mm casings only took up 3 racks in the MES CUSTOM SS smoker. Plenty of room for more in this modified smoker.
More to come once done.....