Dehydrated meat stick with cheese
seth last edited by
Hi ,Does anyone know if I can make round Jerky snake sticks in dehydrator.I make a ton of venison Jerky and want to add the high temp cheese to it.Will it work you think?
@seth Are you wanting to use a casing or are you wanting to make an extruded jerky without any type of casing? Either way, you can do this, the issue is that you need a dehydrator that will be able to cook your product to 160. Dehydrating meat before killing off the harmful bacteria creates heat-resistant bacteria that can be a nightmare to try to kill.
My recommendation would be to follow the thermal processing instructions we listed here in the Snack Sticks if you are using a casing, and if you are not using a casing then follow the instructions for Jerky and then dehydrate it to the level you want!
seth last edited by
Hello,great thank you for your reply.Ive been making Jerky with Dydrator for 20 years and wanted to add something extra .I will stick with my Jerky and keep temp at 160 and add the cheese.Thank u very much
Fred last edited by
@seth I made a batch a week ago out of pork loin , a honey jerky seasoning and Hi-Temp Swiss cheese in 19mm collagen casings. Came out great!
@Parksider what did you use for your shell of your cooler? Did you use a cooler insert or just build an insulated shack.
@akdave Not sure what your smoker set up is but the best way I have found to increase the humidity in a smoker is with Automotive Sponges. I detail that in this post https://meatgistics.waltonsinc.com/topic/1077/cured-sausage-205-advanced-thermal-processing
Raising the relative humidity will absolutely decrease your cook times, and it prevents/combats the stall
@mark60 Good job, those look pretty good for chicken, did you use a binder? My suggestion would be to either use Carrot Fiber which is nice and inexpensive and holds 26 times its weight in water or Sure Gel which is more expensive but it adds some proteins to make the extraction easier and does a better job actually binding everything together, it would probably help fill the tiny voids you had.
The champion juicer is something that has been brought up on meatgistics before, I am curious, did you find about using that here, somewhere else or did you come up with it on your own?
Rueben is awesome, you will love that! Even better with some sauerkraut