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One of the issues a lot of home processors have with cured sausages and snack sticks is not getting enough protein extraction during mixing. Protein extraction allows the seasoning, water, meat and the fat to all bind together by breaking down the protein in the meat. If you do not have a mixer and are relying on your hands to not only mix the seasoning with the meat but also get enough protein extraction you are going to have a difficult time.

You will know when you have enough protein extraction when the meat is sticky or tacky to the point where when I pull it apart, the meat stretches as it is already binding together, if it pulls apart cleanly you are going to have to keep mixing. There is no real set time for how long to mix for, there are too many variables including the age, type and living conditions of the animal you are processing. Salt also plays a key role in protein extraction, this is one of many good reasons to use Excalibur’s seasonings, they have ensured that each mix has the correct amount of salt, vs some random recipe you found online.

Check out the video for some tips on when you have enough protein extraction and for common issues that not getting enough protein extraction can cause.

If you have an issue with your snack sticks that you would like us some help in figuring out leave a detailed post in our community section and we will try to recreate your issue and give you some tips to fix it!
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