More Venison Sticks

NePaSmoKer · November 14, 2009, 10:03:21 AM

While i was in Buffalo yesterday my neighbors brother brought over 15 pounds of ground 80/20 for some sticks. Making 3 different kinds, Teriyaki, pepper and bbq.

5 pounds Teriyaki venison/pork mix.

5 pounds Teriyaki

nepas

Tenpoint5 · November 14, 2009, 10:28:30 AM

It's stick time at Nepas' house.

By the way Rick double grind the bologna and put in a summer sausage casing and cook that way. Much better than a single grind. I gave the recipe to a friend at work he did it that way. Perfect!!

NePaSmoKer · November 14, 2009, 02:40:21 PM

Chris

I tried to double grind through the med plate but it wouldnt grind? Made an emulsion like a hot dog so i backed off it.

OH WELL

Here is some more sticks.

5 pounds of black pepper/garlic with my Support your local sausage stuffer ribbon :D

5 pounds of chocolate sticks. YES chocolate ;D

15 pounds total in the fridge overnight. In the big house tomorrow ;D

nepas

Quarlow · November 14, 2009, 02:50:04 PM

Screeeeeeeech put on the brakes hold it stop exnay halt. You said chocolate. How does that go. Now I know they use chocolate in the lots of things like chili, beer and such but sausage. WOW

NePaSmoKer · November 14, 2009, 04:46:43 PM

Quote from: Quarlow on November 14, 2009, 02:50:04 PM
Screeeeeeeech put on the brakes hold it stop exnay halt. You said chocolate. How does that go. Now I know they use chocolate in the lots of things like chili, beer and such but sausage. WOW

Yup

chocolate.

nepas

KevinG · November 14, 2009, 04:53:10 PM

The ultimate meal, dinner and dessert in one bite!

Tenpoint5 · November 14, 2009, 07:34:35 PM

The emulsion might be a good thing be more like store bought. But by putting it in the smaller casings it only took 4 hours to reach 152 instead of the 20 it took mine.

Hopefull Romantic · November 15, 2009, 01:47:07 AM

Quote from: NePaSmoKer on November 14, 2009, 04:46:43 PM
Quote from: Quarlow on November 14, 2009, 02:50:04 PM
Screeeeeeeech put on the brakes hold it stop exnay halt. You said chocolate. How does that go. Now I know they use chocolate in the lots of things like chili, beer and such but sausage. WOW

Yup

chocolate.
nepas

U N B E L I E V A B L E

HR

NePaSmoKer · November 15, 2009, 05:11:43 AM

Got the 15 pounds of sticks in the big house this morning.

nepas

watchdog56 · November 15, 2009, 04:50:42 PM

Should a person stuff the stick and put in frig overnight or can they just put them in smoker?

Tenpoint5 · November 15, 2009, 04:54:35 PM

Quote from: watchdog56 on November 15, 2009, 04:50:42 PM
Should a person stuff the stick and put in frig overnight or can they just put them in smoker?

I have done it both ways with good results. Just make sure they are dry before you put them in the smoker.

NePaSmoKer · November 15, 2009, 07:38:09 PM

I got all the sticks done now.

Here they are just taking them out.

5 pounds blooming. I'm getting real unhappy with some of the casings i have been getting. Major shriveling. Guess its back to Ask the meatman.

I will post pics of the other 10 pounds tomorrow.

nepas

KevinG · November 15, 2009, 07:54:46 PM

I've had some success with eliminating shriveling by adding 1 cup of non fat dry milk and 1 lb of water for each ten pounds of meat. The milk binds the water up so that there is less evaporation keeping the shrinkage to a minimum. You might not want to add all the water at one time, I add 1/2 then grind, then add the rest before I stuff.

Habanero Smoker · November 16, 2009, 02:09:02 AM

The chocolate sounds interesting. That may go pretty well with turkey or chicken sausage.

NePaSmoKer · November 16, 2009, 03:32:36 AM

Quote from: KevinG on November 15, 2009, 07:54:46 PM
I've had some success with eliminating shriveling by adding 1 cup of non fat dry milk and 1 lb of water for each ten pounds of meat. The milk binds the water up so that there is less evaporation keeping the shrinkage to a minimum. You might not want to add all the water at one time, I add 1/2 then grind, then add the rest before I stuff.

Yes i know all this.