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!
@papasop I have a response from the manufacturer…
They said that they designed the mixer in a way that it would not need to run in reverse for a long time. It should mix efficiently enough in one direction and it was designed to mix in just 1 direction. So, using the grinder in any scenario (grinding or mixing) you should limit the reverse time to approximately 5 seconds at one time.
My own opinion on the mixing is that I wouldn’t mix in just 1 direction though. I think there is still a benefit to going in reverse, even if temporarily, so I think my course of action for the future will probably be to mix 90% of the time in 1 direction, but still do the reverse in the 5 second interval. Probably something like 30 to 60 seconds forward, 5 seconds backward, then another 30 to 60 forward, etc… I think that would get enough benefit of a direction mix cycle, but still limit the reverse action as much as possible.
@jonathon Moscow Mules!! I’m sold. Will It BBQ is on the way soon for sure!
@alan Lol, I’m an idiot, just the other day I said that I am fully capable of thinking one thing and typing something else! Getting information from an old timer is usually a great way to go! Glad you got it worked out though! Send pictures of them!
@Danbow Back when I was in customer service I know I talked to someone who either said his wife did it exactly how you are explaining it or I talked to the woman who did it, I wonder if I was talking to either you or your wife?!
Wrapping it in foil would keep more moisture in the product, same basic process that some people do when they are smoking ribs. I can absolutely see how this would work and I think the way she is doing it, without a casing, would be more effective when wrapping it in foil. I don’t think you’ll ever convert me from using a casing but we might be making some updates here and when we do I might have access to an oven and will give this a try!
Lol, no rice in Andoullie. You are thinking of Boudin.
I spoke to an Old Timer Cajun down here and he said, after you cure your meat for 24 hours, spray and moisten the meat just before stuffing it. If the stuffing is too dry, the meat will shrink when smoked and it will make voids between the stuffing and casing.
The recipe I use is hundred plus years ago and I added some modern safeguards and seasonings. By the way, I use Boston Butt & Cushion Meat, in lieu of the hogs head and neck.
The Smoke Houses are selling it for over $10 a pound here and I can make it for $1.30.
LaPlace, LA is, The Andoullie Capital of the World!
@jonathon Thank you for your quick and detailed response. It is greatly appreciated. Just another reason why Walton’s is the best. For some reason, I thought that you needed to soak the collagen before loading it on the stuffing horn. Thanks for the correction there.