Using brat seasoning for jerky?
How can you use other seasonings for jerky or summer sausage/ snack sticks ?? Can you use regular brat ( fresh ) sausage seasoning with cure to make jerky ??? And can you use , maybe , German or polish sausage for snack sticks / summer sausage recipe???
@angel4us Great question! You can use any seasoning like a Bratwurst Seasoning that is designed for a fresh product for a cured product like Jerky or Snack Stick Seasonings as long as you add the cure. The same is true vice versa as long as you do NOT add the cure. This is part of the reason that we do not have the cure mixed into the seasonings and instead have it in a separate package. Just go into it knowing that often if you use a Brat, Summer Sausage or Snack Stick seasoning as a jerky seasoning it is going to have a stronger taste, which isn’t necessarily an issue depending on your preferences!
Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas
Tom T from Boise, ID
Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…
Yes… sure cure and sure gel binder. The venison and pork fat were both still partially frozen when I ground them. First through the large course plate, then again through the small plate. (Not sure of sizes, but these are the plates i normally use for summer sausage). I probably should have put the meat back in the freezer before seasoning but i was pressed for time. I mixed by hand for 14 or 15 minutes. I also think I might have added to much water. The video said 2 quarts for wild game 2 pints for fatty pork. I put in 1 quart and about another cup. I mixed until it got tacky and then mixed some more. The meat seemed soupy to me but the video said that would be ok.
The shriveling occurred before I bumped the temp up. I was using a digital thermometer with a probe, when the temp stalled for a couple hours, I suspected the temp might be reading inaccurately so I opened the door to confirm with a dial thermometer. The digital was accurate but the sausage was already shriveling.
Another thing that bothered me was the casings… these had perforations for some reason. I e never used perforated casings before and seemed like I was losing a pot of moisture through them. Did I have the wrong casings? The other fibrous casings in the catalog said you were supposed to poke them anyway.