So my hunting buddies told me to be ready for sticks, jerky & sausages when i get back.
One of them brought me 40 lbs of pre ground 80/20 venison/pork to do sticks. So far my list is 150lbs to do.
4 10 lb zip lock bags
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5077.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5079.jpg)
The first 5 pounds of sticks.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5078.jpg)
I mix the cure with 5 oz of cold distilled water.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5081.jpg)
Add my mix to the liquid.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5082.jpg)
First 5 pounds stuffed with the new stuffer.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5084.jpg)
In smoker with Apple smoke.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5085.jpg)
nepas
You put that new stuffer to good use already, WAW
HR
Very nice.. Is there a reason you're tying the casing? Is that natural casing? Looks great!
And I guess you get to keep half of it Mr. FreePaS? ;) :D
KyNola
Quote from: Blowchowski on November 08, 2009, 09:17:14 AM
Very nice.. Is there a reason you're tying the casing? Is that natural casing? Looks great!
I tye the end so the meat dont extrude out. This makes the casing fill tight. They are 19mm collegen casings.
nepas
Quote from: KyNola on November 08, 2009, 09:21:31 AM
And I guess you get to keep half of it Mr. FreePaS? ;) :D
KyNola
These are all for them this time.
Rick which stick recipe you using for the Bambi? I am just trying to get ready for deer season make sure I have everything ready to go.
Quote from: Tenpoint5 on November 08, 2009, 09:29:44 AM
Rick which stick recipe you using for the Bambi? I am just trying to get ready for deer season make sure I have everything ready to go.
Chris on this batch my friend wanted me to use some AC Leggs old plantation mix.
Ok I was just wondering if it was one of the secret receipts or something
AC was bought from Ask the meatman.com. Pretty good stuff.
My friend that brought this to me is older and like the mild stick taste.
Here is the 5 pounds of venison sticks.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5089.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5090.jpg)
Guess the other 35 pounds going in the bighouse tomorrrow ;D
nepas
Nice looking sticks, too bad the 40 pounds will not last into rifle season. ;) ;D
Nepas,
That new stuffer looks like it is working really good! What a beautiful bunch of sticks!
How do you get your sticks to look so nice an uniform in color? Half of mine look like hot dogs. Kind of unhappy with my digital smoker at the moment.
Quote from: RickWL63 on December 12, 2009, 06:11:23 PM
How do you get your sticks to look so nice an uniform in color? Half of mine look like hot dogs. Kind of unhappy with my digital smoker at the moment.
I dont think its the smoker itself. Sticks will stall in IT almost all the time. The hot dog affect might be from using the small plate in the grinder. Also do you add the cure to the liquid then the dry mix? Then pour the liquid into the meat to mix together. Sometimes when you add the dry to the mix you will have uneven spots in the mix.
I put the cure in dry. That could explain the inconsistent coloration. Still trying to figure out how to insert a pic...
Here's the link on how to do that.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11 (http://www.susanminor.org/forums/showpost.php?p=768&postcount=11)
Thanks for the link Kevin. As not to be a "post jumper," I posted back on the original post titled "Finishing snack stix or summer sausage in oven ? " Will not repost here.
Next batch I will try adding the cure to the water, and if I add jalapenos, I will cut back on the water a little.