Snack Stick- Spice recommendation

brianb231 · Joined: 03 Nov 2010 Posts: 4

Hey Guys,

I am new to the sausage making world. I am processing an Elk that i got this fall. I have made 2 batches of snack stix using ground Elk Burger. I use 3lbs Elk Burger and 1lb pork sausage. I am using the Hi-Mountain snack sticks kit for starters. I have had good success, but I want to make them with a little more kick. They have good flavor but are kind of on the bland side. I tried increasing the seasoning that was recommended by the Hi-Mounatain recipe but all that did was make them saltier. What should I add to give them a little more kick. Just crushed red pepper???? any other creative suggestions.

Thanks in advance.

Brian

BigOrson · Posted: Nov 03 2010 Post subject:

Get some habanero powder at Spice Barn. That'll wake those puppies up.

brianb231 · Joined: 03 Nov 2010 Posts: 4

Habenaro powder sounds a little on the extreme side. I am just wanting to give it a noticable spice. Right now it just tastes good. I want it to still taste good but with a little more spice.

SHould I just use more ground red pepper? or is there another creative option.

Thanks for the Habenaro suggestion though.

Brian

BigOrson · Posted: Nov 03 2010 Post subject:

You can use habanero powder without making it nuclear. Habs have a fruity note to them that is unique among peppers. You can use a small amount of it and achieve flavor without melting tongues off.

Cayenne would be a good choice too. Of course, it has more heat than black or white peppers. Ideally, you'd want a mixture of the bite of the white, the spice of the black and the heat of the cayennes. You might even look into some guajillos for added flavor or chipotle powder for smoky heat.

I honestly think crushed red pepper is going to give you an uneven flavor and powder would be the better option.

Harry Nutczak · Posted: Nov 05 2010 Post subject:

I would start with bround black pepper, and maybe just a touch of cayenne.\
The blk pepper will give a nice flavor along with some heat IMO
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