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!
@Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.
let us know if any of this is helpful.
@Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy
@Dave-R Interesting. I would have not expected that much difference between the two.