Too Salty - Why?

JohnH12 · Jan 15, 2019

The last 5# batch of Hi Mountain Original Snack Sticks that I made turned out way too salty. It's edible but the salt taste is pretty strong.
I used 5# of 80/20 ground beef and followed the recipe just as I have before.
I called to ask them what may have caused it and they only offered that my dehydrator didn't get the sticks hot enough and I should use a commercial dehydrator that can be set to 180*.
I have an Excalibur and it has worked fine in the past with the same spice pack.
Any ideas about what may have happened?
I guess there's no fix at this point but I sure hate to trash all those stix.

sudsandswine · Jan 15, 2019

I always did 145-150* in my Excalibur and never had any salt issues. My guess would be someone mismeasured, somewhere. I typically used Backwoods seasoning so I don't have any experience with that brand.

IamMadMan · Jan 15, 2019

Sorry I'm not sure about a dehydrator, but when I make snack sticks, I smoke them.

Fat is like a sponge absorbing flavor, and yes even salt. Bringing snack sticks to the manufactures instructions of an internal temperature of 165, allows the saturated fats to render out and make a firmer product. Also saturated fats can easily help meat products to go rancid over time.

Personally, I think you should try smoking them for a trial. The box contains enough to make 10 pounds, use the remaining ingredients for another batch. You'll be amazed at the difference in flavor.

JohnH12 · Jan 15, 2019

Thanks. I keep planning to smoke them but time seems to always be against that.
I'm pretty precise in my measurements and past batches haven't had this problem.
Maybe I didn't leave them in the dehydrator long enough. That's all I can think of.
I'll hope for better luck next time.

IamMadMan · Jan 15, 2019

JohnH12 said:
Thanks. I keep planning to smoke them but time seems to always be against that.
I'm pretty precise in my measurements and past batches haven't had this problem.
Maybe I didn't leave them in the dehydrator long enough. That's all I can think of.
I'll hope for better luck next time.

One other question, did you use 80/20 beef on previous batches? If you did, did you add the correct amount of ice water (1-1/4 cups) and mix well, before stuffing , and then letting the stuffed casings sit in the refrigerator overnight, before going into the dehydrator.

I am puzzled what the difference between your batches were that caused an increased salty flavor in the meat. I agree that if you had done this in the past, the item should remain consistent if all steps/items were duplicated.

.

smoke ninja · Jan 15, 2019

maybe it just needed to be mixed better. have you tried multiple sticks to see if it is a problem throughout?

Burnt at Both Endz · Jan 15, 2019

I don't make sticks, but my experience with cure is that if you cure for too long, it leaves a salty presence? Warmer temps cure faster than cooler holding temps.

mchar69 · Jan 15, 2019

I don't make sticks, but my experience with cure is that if you cure for too long, it leaves a salty presence?

Yup, I agree. You rinse many of these cured meats.. Sometimes soaking in water for hours and changing the water many times....
Ask IamMadman or Fatback Joe for 100% confirmation.

JohnH12 · Jan 16, 2019

To all who have questions; thanks for the thoughts but my dilemma is this batch was mixed the same using the same spice pack. My scale is digital and I measure things in grams instead of ounces. I also have check weights that I use when reloading ammo so it's not a calibration issue.
After mixing it sat in the refer overnight, same as other batches.
I then stuff into collagen casings and they sit overnight in the refer.
Then they go in the Excalibur for the same amount of time and same IT.
For mchar69: I've never heard of soaking stix made with ground meat. Whole meat, yes, stix, no.
I vacuum seal the batches in 2# lots and freeze. I sampled each batch after I tasted the first one. All taste the same.
My only guess is that somehow their quality control had a hiccup but they would never agree to that.
I have some salt loving friends who will benefit though.

Mandreyka · Jan 16, 2019

JohnH12 said:
The last 5# batch of Hi Mountain Original Snack Sticks that I made turned out way too salty. It's edible but the salt taste is pretty strong.
I used 5# of 80/20 ground beef and followed the recipe just as I have before.
I called to ask them what may have caused it and they only offered that my dehydrator didn't get the sticks hot enough and I should use a commercial dehydrator that can be set to 180*.
I have an Excalibur and it has worked fine in the past with the same spice pack.
Any ideas about what may have happened?
I guess there's no fix at this point but I sure hate to trash all those stix.

I tried the high mountain jerky seasoning once and threw it all away, WAY too salty for me.

I don’t like their products

Too Salty - Why?

JohnH12

Full Fledged Farker

sudsandswine

Quintessential Chatty Farker

IamMadMan

somebody shut me the fark up.

JohnH12

Full Fledged Farker

IamMadMan

somebody shut me the fark up.

smoke ninja

somebody shut me the fark up.

Burnt at Both Endz

Babbling Farker

mchar69

Quintessential Chatty Farker

JohnH12

Full Fledged Farker

Mandreyka

Knows what a fatty is.

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