Anybody have a snack stick recipe?

[ctwiggs1]

I've got about 10lbs of waterfowl I'd like to turn into sausage next weekend.  I don't really want to use any cure mix because of the nitrates/nitrites.  I just plan to mix, stuff, smoke, and vac seal/freeze.

Anyone have a spice recipe they up for sharing? 

Thanks in advance!

[Brushcrawler]

Good topic! I’m also interested in this. I had some pepperoni sticks made this year with the last of my 2017 elk, but would prefer to make my own.

[merkaba93]

Why are you avoiding nitrates?

[ctwiggs1]

Wife is pregnant, they’re possibly carcinogenic, and also I don’t see the necessity if I’m freezing it afterwards.

[92xj]

The need is mostly during the cooking process not completely for the storing and freezing.
In order to cook them correctly and not render all your fat out, your cooking device/chamber needs to be low and slow, never above 175 degrees.  the danger zero for meat is below 140ish for 4 hours max.  During the cooking process snack sticks, summer sausage, etc is below 140 for longer than 140, the cure takes care of this issue and keeps everything safe.
As far as your wife being pregnant, I completely understand personally wishes and opinions, do as you please. 
I'd like to see examples of the cures from meat screwing people up.
And if pregnant wife can't eat cured meat like snack sticks and summer sausage, I guess I should start prepping for the negatives that are coming my children's way?

[ctwiggs1]

My smoker will be at 165-180 so I should be fine but I do appreciate the information.

[92xj]

My smoker will be at 165-180 so I should be fine but I do appreciate the information.

The 140 is for meat internal temp not the smoker temp.

Even if you keep your smoker at 165-180 for the entire cook, the meat's internal temperature itself will be below 140 for roughly 6-8 hours before rasing past 140 and getting to your desired done temp of 152-160 degrees.  The cure keeps you safe during that initial 6-8 hours   hopefully that makes more sense.

[gasman]

My smoker will be at 165-180 so I should be fine but I do appreciate the information.

The 140 is for meat internal temp not the smoker temp.

Even if you keep your smoker at 165-180 for the entire cook, the meat's internal temperature itself will be below 140 for roughly 6-8 hours before rasing past 140 and getting to your desired done temp of 152-160 degrees.  The cure keeps you safe during that initial 6-8 hours   hopefully that makes more sense.

92xj is the man when it comes to smoking and BBQing meats 

I wish I knew what he has forgotten..... 

[merkaba93]

So......
my 2 cents....
Nitrate and nitrite isn't as bad as people think. If used in massive quantities then yeah they are bad. But the amount in your food isn't something you should really worry about. AMA "Given the current FDA and USDA regulations on the use of nitrites, the risk of developing cancer as a result of consumption of nitrites-containing food is negligible".
If you're really worried about nitrates you should avoid a few veggies. Spinach, beets, lettuce and cabbage have at least 400 times more nitrate pound for pound then bacon and hot dogs.
And when it comes to dry cured salami, you can't make it without nitrate. Even what people label "nitrate free" salami isn't actually nitrate free, they use celery juice and will have the same about of nitrate, it's a labeling loop hole and a marketing ploy really. And it's good that there is nitrate in salami, because botulism can live in an anaerobic environment like a cased meat like that. And botulism is a b**ch.
And furthermore ham doesn't taste like ham and bacon doesn't taste like bacon without nitrate. It tastes like roast pork or pork ribs.
We are talking a teaspoon per 5 lbs of bacon or ground pork shoulder butt. If you measure accurately and are using a reputable source for your recipe you should be fine.

But I totally understand erring on the side of caution as it comes to pregnancy.