No humidity as that was not mentioned in the smoking instructions for snack sticks. My bad. When should you start adding the humidity? Right after the drying cycle? And is this the same for all smoking sessions?
How long on average does it take for 19mm. snack sticks to reach 160 deg. Using your recommend smoking times.?
Just did a 25 pound batch of snack sticks this past week and did most of them in a hot water bath to finish after smoking to about 140 degrees. That worked out well. However I left a few strands to finish in the smoker following the recommended schedule and it took almost 9 hours! When they reached 160 they were so dry they were almost like Jerky. I’m I missing something? Should it take that long? Any ideas would be welcome.
TexLaw That’s what I thought. Must have been some bad Bourbon.
Or a lot of the good stuff.
I thought I saw a while ago that you should consider the weight of all your ingredients to equal the total weight of the batch. I.E. meat,seasoning, cheese, additional items equal one 25 lbs. Batch. Is this correct? Or is it 25lbs of meat plus everything else equals one batch.
knifemaker3
I used 1/4" steel rod from Menards. But it depends on the width of your smoker and the weight your hanging.
There are Sous Vide controllers out there that you can plug anything into such as a roaster pan or slow cooker. It will cycle the power to the appliance to keep the water temp closer to what you want. If you really want to get fancy you could get a PID controller that learns how your appliance heats up and cools down and will cycle the power to keep the temp VERY close to your set temp.
Thanks Jonathon and everyone else for the assistance. I’ll let you know how things go. Hope to bring some to work on Monday. The Tech’s normally eat anything that’s free, but I’ll ask their opinion on how the summer sausage came out.
Jonathon I am adding sure gel and ECA. If I make up the 4lb with pork belly do you think I would be ok? Or should I try to find some straight pork fat trim? I could decrease the venison burger if needed.
Jonathon Talked to him. Pork Butts. He seemed OK with making sausage with the mix. Said that’s what he uses. Thinking of adding 4lb of straight ground Venison to the 21lb burger mix and give it a whirl.
Using the Habanero BBQ with Cheddar.
Jonathon Do you think I need to add more Venison to the mix? Or is it OK for Summer sausage and snack sticks as is?
Jonathon They were just standard packages. You could ask for beef or pork to be added. When I asked what the percentage pork would be when I dropped of my trim, they said a third. Need to talk to the owner. Really messes up my plans for making summer sausage.
@Markus said in Pork to Venison ratio for Summer sausage.:
http://www.prechel.net/formula/pearson.htm
Thanks for the link to the Pearsons square, I’ve used it before. I figured the fat was way to high in my mix.
So I need to figure out the fat percentage of my burger. I need to contact my processor and ask what they added for pork, pork fat trim or more pork meat.
Using the Pearsons square and figuring my burger is 55% fat and the Venison I need to add is 3% fat, I would need to do a approximate 50/50 split to get to a 30% fat content for my sausage.
Also need to ask my processor why they added way more than a third of pork to my Venison burger.
Hi.
My Venison burger from my processor is 27lb. Venison with 15lb. pork for a total of 42lb.
My question is, is this mix to fat for Summer sausage and snack sticks? Would adding 4lb of ground Venison to each batch when I make a 25lb batch of each type of sausage be ok or should I add more Venison ? If so ballpark how much more Venison to the existing mix, Should the Summer sausage or Snack sticks be leaner or is the higher fat contact OK.
Just wondering how long I have once my casings are stuffed before I need to get them in the smoker when using encapsulated citric acid.
I plan on making 25 lb. of Summer Sausage and because my mixer and stuffer can only fit 12.5 lb. I need to make 2 batches.
Can I hold off smoking the first batch until the second batch is done so I can smoke everything at once or is that a bad idea?
I don’t think it would be over an hour to complete the second batch.