How To Make Duck Snack Sticks
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- Опубликовано: 13 сен 2024
- How to make delicious smoked snack sticks from duck meat.
Seasonings: Waltons.com
Tools: LEM Products
Smoker: Camp Chef
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Onslow Bay 27 Offshore Edition
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They look amazing!
Great video!!!
Great video! How do you store these after vacuum sealing? Freeze them or are they okay at room temperature for a few weeks?
I freeze them for long term or for short term I keep them in the fridge. They’re fine at room temp for a bit but without pH testing them I can’t be sure they are shelf stable so I refrigerate.
Sir pls update the recipe where we can find to do it also
Pls share the complete recipe and procedure sir
5 lbs Duck Snack Sticks
2.5 lbs duck breast previously brined overnight in saltwater
2.5 lbs pork shoulder
Willies Snack Stick Seasoning: 4.50 oz (127.57 g)
Sure Cure Curing Salt (Pink): 0.20 oz (5.67 g)
Optional High Temp Cheese: 8.00 oz (226.80 g)
Soy Protein Binder: 2.40 oz (68.04 g)
Optional Encapsulated Citric Acid: 0.80 oz (22.68 g)
6 oz Water
Coarse grind duck and pork together, add seasonings and grind a second time through a fine grind plate.
Add water and mix until sticky
Stuff into 16mm smoked collagen casings and hold overnight if not using a cure accelerator, if using a cure accelerator proceed with smoking immediately.
Smoke until 165 F internal temperature is reached, ice bath, dry, and cut sticks to length before packaging.
Would you try with sea ducks
You could, I would just definitely brine them first.
Where's the recipe detailed sir
Don’t think your mother taught you how to make those.👍
Thanks mom