Pete last edited by
Wild game snack sticks
Watching your video on snack sticks you say to use 2qts. Water to 25lbs. of meat this seems like a large amount I have been using 20 oz. per 25lbs. Using that much water would make stuffing the 17mm casings easier but of does this much water effect to cooking and the look of the sticks will they have a smoothe surface or will they have a wrinkled texture. What consistency should the meat be as far as liquification be.
@pete Great question! Yes, the recommended 2 quarts of water does make stuffing much easier than if you were to use 1 qt. Now, using that much water will make your cook schedule a little longer. So, if you are not concerned with making your stuffing easier then you can use 1 qt and your cook time will be faster. I’ve never noticed a difference in the smooth or wrinkled texture when adding 1 or 2 qts, mostly when I see wrinkled casings it’s either cooking too hot too fast or lack of protein extraction during the mixing phase (if you haven’t seen it this is a pretty good video on protein extraction https://www.youtube.com/watch?v=wStH-RtQUY8).
The consistency of the meat when adding the 2 qts of water might be significantly different depending on what binder you are using, I almost always add carrot fiber and that holds up to 26 times its weight in water. If you aren’t using a binder it might have a slightly soupy consistency but that excess water will cook out during the smoking/cooking process.
Let me know if I didn’t understand part of your question or if you have more!
Hello from Alpine, Texas.
Gary T. From Branford CT, I’ve been making jerky for some 30 years now, not sure how I missed Waltons site but I’m glad I found it, great to see all the videos tips and forums.
Trying the Waltons BOLD Jerky seasoning today in a restructured mix, I normally try a mix as is the 1st time then alter to my taste later on, I needs TONS of flavor so I’m hoping this one does the trick. I also bought the Teriyaki & Cajun to try.
Thanks for the invite. Gary T.
Quick question? Why is it NOT recommended to mix your cure and seasoning until it’s ready to be used??
Because the Excalibur Jerky Seasoning comes in bags suited to use 25# of meat I wanted to break it down into smaller mixing batches, I know I don’t mix 25# of meat at a time, I usually cut it in half for 12.5# each. Anyway I’d really like to mix all the cure and seasoning once then break in down for smaller batches of meat for later use, also when I say later I only mean like 1-3 months.
Thanks Gary T.
This is my tounge recipe. I get the tounge usually from people I work with that buy freezer beef from a farmer. They usually throw them out or feed them to the dog. NO WAY. Here is how I process the tounge.
Rinse the tounge well as it is dipped in a antiseptic. State law I think. Lay it out on your cutting board. Cut the tounge into at just back from where it tarts to narrow as the narrow part of the tounge has very little meat . Now take your sharp fillet knife and skin the little well marbled roast. Now lets make the juice. I like to use Mrs. Smiths dill pickle / Jalapeno mix follow the directions on the mix.
Then smoke it with your favorite wood till the internal temp for beef reaches 160 degrees . I then remove from the smoker and let cool for 20 minutes. I then cut the tounge into chunks about the size of sugar cubes and pack into a qt. jar. I then slice a Vidallia onion into rings and add to the qt. jar. I pour the pickling spice over it covering all of the tounge and onion. Install a lid and refrigerate for 2 days and enjoy. I take this to work and always bring home a empty jar. Another version is brad and butter pickle mix.
Haysville Ks. Smoking and grilling for 10 years. Limited meat processing about 8 years
Most recipes I’ve researched suggest an IT of 152° - 155°. My question is, what’s the most efficient method of taking the IT of a snack stick. Should I use a probe and slide it into the center of one of the snack sticks hanging in the smoker? Is it better to slide the probe into the top of a snack stick as it hangs or up from the bottom? Thanks in advance for your help!