Non smoked snack sticks advise

[Sailor1]

So I get a call from a Buddy.  He has great news......Seems the couple are going to have a baby.  The wife has had trouble carrying a child in the past and he says the doctor told her NO SMOKED FOODS.  Well this is a first for me but I live a sheltered life.  He says his wife has been craving some sticks and could I make them without the smoke.  So.....no problem I says.  Never did non smoked sticks so not sure how the color will turn out.  Just wondering if doing them in a very well seasoned smoker would be considered "smoke" even if I don't have any smoke going.  Last thing I want to do is harm his wife and baby with a smoked product.  I only use natural spices however I would put 1 tsp of cure 1 in for a 5 pound batch and smoke heat the cabinet the same way that I would for smoked sticks.  Just wondering if the Dr means that she should not eat foods that have a cure in them. 

Anyone had any experience in this?   Any advice before I start this project in morning?

[muebe]

Well she is being told that by the doctor mainly because of the preservatives and cures commonly used in smoked foods like nitrates. These ingredients can have an effect on the baby.

There are also some carcinogens that are added from the smoke that the baby may not handle well.

The pink salt or tender quick would be the main cause for concern.

[nepas]

Jim

Leave out any cure. Use your regular stick mix and add a touch of liquid smoke and do the entire sticks in a hot water roaster of 160-170. Collagen will be fine with the hot water.

[Keymaster]

Here's a article of why women should not eat smoked foods. I agree with Nepas

http://www.ehow.com/list_6135959_dangers-smoked-meat-during-pregnancy_.html

[Sailor1]

Thanks for the quick responses.  I will break out the turkey roaster and hot bath them.  Will only make 2.5 pounds for a trial run and see how they come out.  Think I will cut back on the salt too.  I would guess that they will turn out the same as a poached fresh sausage.  Color will suck but the flavor should still be close if I use the liquid smoke.  Any one see anything wrong with using ECA in the mix?  The other spices are pepper, granulated garlic, red pepper, chile powder, paprika and crushed red pepper.  I also use some Non Fat Dry Milk.

[Keymaster]

Thanks for the quick responses.  I will break out the turkey roaster and hot bath them.  Will only make 2.5 pounds for a trial run and see how they come out.  Think I will cut back on the salt too.  I would guess that they will turn out the same as a poached fresh sausage.  Color will suck but the flavor should still be close if I use the liquid smoke.  Any one see anything wrong with using ECA in the mix?  The other spices are pepper, granulated garlic, red pepper, chile powder, paprika and crushed red pepper.  I also use some Non Fat Dry Milk.

make sure and show us your progress

[drholly]

Very interested in this thread.

Thank you!

David

[Sailor1]

Put 1/2 TBLS of ECA in the bowl and mixed it in the 2.5 pounds of 80/20 GB

Did my regular recipe for snack stixs minus the cure 1.  Forgot to add liquid smoke (oh well)

All mixed up and back in fridge until the hot water bath comes up to temp

Heating the water

Pool party

Everyone out of the pool and dry off


Not sure how the casing are going to be.  Most likely they will end up pretty loose.  Will let them bloom for a bit and dry then into the fridge.  Will do a taste test later and let you all know if they will be delivered to my buddies wife or if they will go in the trash.  I will tell you that smoking is a lot more fun! 

[Keymaster]

This will be interesting, I'm sure she will be to have them.

[Sailor1]

Just a follow up.  These were delivered today.  She said they were good but not as good as the smoked version.  The casing ended up being very loose.  Personally I will only do these again if she asks for another batch.  Wife tasted them and said they were good but she would rather have the smoked version.  There you have it.

[mikecorn.1]

Thy do look good Sailor. Do you think it would of made a difference if you out them in the Bradley with no smoke on them?


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[Sailor1]

Thy do look good Sailor. Do you think it would of made a difference if you out them in the Bradley with no smoke on them?


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Problem is that I did not use cure 1.  That is the stuff that the Dr wants her to stay away from. So doing them in the smoker with no smoke at a low temp is not something I want to take a chance with.  Even thought at using the oven but would have to get the oven but I think 200 is the lowest it will go then I would fat the sticks out.  Just no good way to do sticks without cure and smoke. 

[TentHunteR]

Problem is that I did not use cure 1.  That is the stuff that the Dr wants her to stay away from. So doing them in the smoker with no smoke at a low temp is not something I want to take a chance with.

Not chancing it in the smoker was a wise choice. The smoker is the perfect environment for anaerobic bacteria to thrive.

IMHO, leaving out the liquid smoke was probably best as well.  Liquid smoke still contains Phenol (carbolic acid) which could also be a concern in this case.


Either way, the snack sticks look good, and as long as they're safe for her to eat, I bet they'll be much appreciated!

[CDN Smoker]

To do what ever it takes to help out friends is what life is all about.

I remember a Martha Stuart saying.
"That's a good thing".