Hello all, I finally tried CHR Hansen LHP DRY US culture this week in a 20 lb. batch of snack sticks and they turned out great. We dry cure everything in our plant and this fast acting culture did the trick. This was the first time I have ever used a culture so I was leery on how the taste would be....

I have cooked them, but the cold smoked sticks are WAAAAY better.
It's really amazing how the smokies turn out sometimes,( depending on how much humidity there is in the outside air) it seems the more humidity, the better tasting the sticks are and they stay nice and round also.

Hello folks, I've been making sausage a long time ,never using stater cultures. We make an average of 1000 - 1500 lbs of fermented summer sausage/snack sticks a week, half of those numbers is deer sausage. It's hard to control the temperature of my two smokehouses because I fire with all hickory woo...

Couldn't help but chime when I saw the wild hog post. Lol You want to remember if you are making a sausage that will be cooked in the frying pan or oven, meat from a male (boar) "wild hog" or domestic ,depending on how old he is, USUALLY smells faintly like urine when it is cooked. It doesn't taste ...

Thanks butterbean , Here is another scenario, This is really weird....but it seems like the first batch of the day we make is the one that goes bad. We made a 200 lb. batch one day, then we made a 100 lb. batch of jalapeno and pepper jack cheese sticks. The same seasoning was used , the first batch ...

Bob K wrote:Wow. Since the S. Erythorbate is used a s both a cure accelerator and an antioxidant (color preserver) that may explain some of the discoloration, but not that extreme.

Meat for both types also from the same source?

Yep, it's all the same stuff.....

Thanks for adding me to the forum !!!! Here is the process for 100 lbs. smokies: 50 lbs. 90% beef trim 50 lbs. 72%-75% pork pics grinding plate is 3/16 ( Biro grinder) we double grind all sausages meat temp at time of mixing is around 38 F spice ingredients: salt,corn syrup solids,spices,msg,garlic,...

http://i1159.photobucket.com/albums/p639/red-lehr/IMG_20170226_115333830_zps0d28024d.jpg http://i1159.photobucket.com/albums/p639/red-lehr/IMG_20170217_150243376_zpsa846564b.jpg We've been making sausage for a long time and I have never had this problem with my snack sticks. We have covered every p...