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!
It is good.
We like to serve a chub on a small bed of rice next to 4-5 bang bang shrimp.
Everyone loves it.
Hi All, Im New to the Group, I am wondering which class of NTEP scale is necessary for measuring sure cure per haccp protocol. It looks like these scales are rated as I,II,III class and very in price dramatically
thanks for the info, I had not heard of this until 3 years ago and I think the reason it was brined was to cure or preserve it while
frozen. A friend of a friend makes these after hunting season so they can be taken out of the freezer and sliced up for snacks and they are fantastic but he wont share the recipe. When they are unthawed even after many months they are still perfect.
Have you tried freezing any portion and is it still as good when first made?