Teriyaki Meat Sticks, Quick!

This is a teriyaki meat stick, cooked in a quick hot water bath or "sous vide".

Chapters

0:01 Intro
1:30 grinding meat
4:10 knife and die cleanup
4:35 recipe
5:16 mixing meat and spices
6:10 protein extraction
6:45 stuffing casings
8:30 sous vide
8:50 linking
9:50 Cleaning tips while cooking
10:50 ice bath
11:50 blooming and drying
12:00 wrapup

Recipe:
All quantities are expressed as a % of total meat block. So for example, 2% is 0.02 * 2500g meat = 50g
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2100 g pork butt 4.5mm grind
400 g pork butt fat, ground separate
( estimate butt was 15% fat, total fat 27%)
2% salt = 50g == 312 g or ml soy sauce
(kikkoman soy is 2.4g salt per 15ml)
liquid target 10-13% so meat can be extruded in small casings, the soy alone is 12.5% of the meat block.
0.6% black pepper, 15g
0.5% ground ginger, 12.5g
3% brown sugar, 75g (replaced with 75g of monkfruit 1 to 1 sweetener)
cure1 0.25%, or 2.5g per kg meat, 6.25g.
(gives 156ppm nitrite, FDA limit)
0.125% hickory smoke powder 3.2g
0.08% lemon pepper, 2g
400ppm vitaminC, a 1000mg tablet
1T dark sweet soy or molasses, for brown sugar flavor
0.35% granulated garlic 9g

6mm or 4.5mm grind
19mm casings

All specialty items like casings, grinder, and stuffer can be purchased from Waltons.com