first batch of venison sticks done now some questions

[love the smoke]

All right got the first batch of deer sticks done now a few questions hopefully you guys can help me get the next batch better


The first batch came out with good flavor but what I think to be dry, has the texture of damp sawdust  :o


9 pounds venison
1 pound of pork fat (just the fat no meat)
Followed this recipe http://www.susanminor.org/forums/showthread.php?t=648

Last smoke was for 6-7 hours until IT was 150


Ground all the deer and FAT 1 time with course plate then added spices and water then through the fine plate, ECA, then through the stuffer into 17MM casings, in the fridge overnight, started the smoke in the am

Came out good flavor but WRONG texture and I think dry

Any sugestions for next batch to get a                 little              juicy ? And better texture ??


Lts

[NePaSmoKer]

Try 8 lbs of venison and 2 lbs of 80/20 GB......yes Ground Beef.  You didnt grind the ECA did you?

[lumpy]

I'm thinking too much fat ???

Lump

[watchdog56]

What it ECA?

[FLBentRider]

Encapsulated Citric Acid

Used to add "tang" to sausage and sticks.

Always mix in by hand after grinding.

[love the smoke]

Try 8 lbs of venison and 2 lbs of 80/20 GB......yes Ground Beef.  You didnt grind the ECA did you?

Mixed in ECA by hand after grinding before stufing
LTS

[NePaSmoKer]

9 venison and 1 pork. Looks to be not enough fat content and i think thats why it was dry, but i bet they are good still huh  ;D

I mix.

Venison   Pork or beef
80%            20%

I do prefer beef, makes the venison taste better. With some mixes your pork cut in can taste like ham.

[OU812]

It sounds to me there is not enough fat in them babys.

When making sausage it should have around 20% fat to keep it form drying out.

I use 60% deer to 40% pork butt or beef chuck.

An average butt or chuck is 20% fat.

[lumpy]

I'm thinking too much fat ???

Lump

Boy am stupid do I feel .........must be lexdysia........think you :D

More fat!

[love the smoke]

Do you think the smaller grinder plate has anything to do with the texture ?

LTS

[OU812]

Do you think the smaller grinder plate has anything to do with the texture ?

LTS

How small is the "smaller grinder plate" ?

I use the 3/16" plate for the second grind.

[love the smoke]

3/16th also

LTS

[OU812]

Well you can count the plate out from the "WRONG texture" mystery.

I would do the same recipe and add at least 20% fat to see what you think.

Next time you trim a brisket save the fat, only the hard white fat, and add that to your deer meat.

8 lb deer 2 lb beef fat.

[mski]

Been making sausage and salami's for years. that is no way near enough fat
These people know ALL about it, also will help  to not poisin yourself.
If anyone is even considering cure and fermenting sausage and or salami thier book The art of making fermented sausage is a must
Hope This helps

http://www.wedlinydomowe.com/index.html

Oh I forgot if you cure the meat for 3 days b4 you grind ,then mix your spices in till the mixture gets sticky tacky then stuff and smoke the texture will inprove without adding other junk.
still need at least 20 % fat !
look on that sites recipes under Kabanosy