ttinidaho That’s GREAT !! I am happy for you !! I only used the citric acid the very first time I ever made snack sticks . I usually make a batch from 12-18# and with my equipment it takes about 3 hours start to finish and with the citric acid you need to begin your cure immediately after stuffing which makes for quite a long day and also the citric acid added quite a " TWANG" to that first batch . I found it works better to do my complete processing the night before smoking and here in Florida l allow the product to rest in the fridge overnight………
Venison mix for burger
Hi Waltons- I am planning on grinding fresh venison with pork fat/trimmings for burger. The questions I have are the following:
What fat lean ratio do you recommend?
How many times should I grind & with what size plates?
I have a butcher series #22 with the standard plates sizes.
IVERYAN For your ground venison I would aim for whatever you like your ground beef for burgers. We find that 80/20 works well so I would go for 8 lb of venison to 2 lb of pork fat. A 90/10 ratio would work as well, it just might be a little lean for some people. You should grind twice, the first grind through a 3/8 (10mm) plate and the second grind through a 1/8th (3mm) plate.
Let us know if you need anything else!
IVERYAN You are welcome, let us know how they turn out! Consider adding some hi temp cheese to them, I love doing that with my burgers.
If you have family members that just can’t get past that the meat is wild game, consider grinding and mixing pork butt with a 50-50 ratio. Butts are cheap, and if a picky family member just can’t take venison, this will change their attitudes.