Thank you all for the excellent information. I will give less water a try and some sure gel on my next batch with a little increase in seasoning and see how it turns out.
You all were very helpful!!!
I know I heard this in a video but I cannot remember what was said.
I am wanting to make some snack stick with the bold jerky seasoning. I remember they said it’s not a problem since they are both cured products.
My question is is the ratio of seasoning to meat the same or do I need to change?
I decided to try to make some venison snack sticks for the first time this past weekend. I mixed in 20% pork fat. I made two separate 10 lb batches one sweet maple bacon seasoning and other Mandarin Teriyaki Seasoning. I followed the conversion chart for seasoning of each. While the sticks are good they seem to be lacking seasoning flavor and picked up too much smoke.
Any thoughts to help me improved would be greatly appreciated appreciated. Below is my process.
Used already ground deer burger and ground in required fat. Mixed in two separate batches following conversion chart. Mixed in 1.75 oz carrot fiber and 16 oz water per 10 lbs meat. Thought I had good protein extraction but evidently I should have mixed longer as a had some fat out issues while smoking. Stuffed into 19 mm casings. Electric Smoking followed the schedule as on Walton’s page. 1 hr 125. 1 hr 140. 2 hr 155 then 175 till 160 IT. Added hickory smoke at 140 and 155 temps. Took a lot longer to get up to 160 than I anticipated about 9.5 hours.
As I said I expected more seasoning flavor as the seasonings tastes great but the sticks seem to be a bland and too smoky. Any help would be greatly appreciated to make my next batch better