How To Make Duck Snack Sticks

[@tbarto100]

They look amazing!

[@Acidman131]

Great video!!!

[@curbappealphotography858]

Great video! How do you store these after vacuum sealing? Freeze them or are they okay at room temperature for a few weeks?

[@CFalicon]

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.

[@karenwong6634]

Sir pls update the recipe where we can find to do it also

[@Lazybones52]

Would you try with sea ducks

[@CFalicon]

You could, I would just definitely brine them first.

[@karenwong6634]

Pls share the complete recipe and procedure sir

[@CFalicon]

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.

[@karenwong6634]

Where's the recipe detailed sir

[@CathyFalicon]

Don’t think your mother taught you how to make those.👍

[@CFalicon]

Thanks mom