Been hunting for a good part of my life. We process our own deer. I make jerky every year and stick occasionally. Wanting to start getting into stick making more. There is lots of options here at Walton’s. Definitely a good place to come and explore. I am going to be slowly stepping up my game and purchasing some better equipment to make my experience less back breaking because right now all I have is a normal kitchen aid mixer for my grinder and stuffer. Kinda weak. And my oven. We will see how things go.
Posts made by wendy
Hello, I'm Wendy from North Eastern PA.
RE: Help..snack stick disaster
@vjbutler Soooo, your telling me I shouldn’t have thrown the rest of it away . I have never had that happen. And that is what happened. The casing broke and it seemed to me it cooked. The texture and taste of the meat was right. But it had no flexibility to it. If you bent it just a bit it would break just like cooked sausage… I mixed 10 lbs of venison and 15 lbs of beef. Which beef was mostly fatty roasts, and some ground. I thought it got too hot to but I couldn’t get the oven any cooler. I had it set to the warm setting which reading 145 150. And I can’t prop my door cause it has a open door alarm that will shut the oven off after a while.
RE: Help..snack stick disaster
I used the collagen casing. I figured it had something to do with the ECA. Its a real bummer. Lots of work, the and money wasted. Should of done more homework first. And to answer the dipping in cold water, I was using a kitchen Aid mixer. Lol… The meat was so sticky with the cheese it wouldn’t go through the tube so I found with it dipped in ice water a bit (just like the tip) it made a world of difference. But I thank you all for the helpful advice and info. IF I try this again I will just buy you pack of season. That is too much work to screw it up.
Help..snack stick disaster
I am making stick. 10 lbs deer and 15 lbs beef. I corse ground once then fine ground. Mixed spices by hand until meat was sticky. I mixed in con yager spices , cure , carrot protine binder (4 OZ) ,water and after all was mixed well I added hi temp cheese and ECA (3oz). Now… I worked on this all day long , so once I got everything mixed I was exhausted so I put it in the fridge to stuff the next day. next morning I stuffed it into the 22 mm casing, dipping meat occasionally into cold water to help it get through the stuffer. I put it in the oven starting it at the lowest setting which is warm , temp reached 150. I did this for 2 hrs then upped it to 170 for 1 hr then 180 until the stick reached 156
to 160 internal temp. To make a long story short. I just wasted 2 days of my life to make dog treats. I don’t know what happened. The casing blew open in the oven. It looked like sausage. No color at all. Casing and meat was brown like sausage. Seemed to be cooked. It was real wet. The casing broke and was hanging off of the stick. Ive made stick before and this never happened. This is the first time I’ve ever made it with a binder and ECA. What happened? I still have half of my batch in the fridge. I wanted to see if anyone had an Idea to what I did wrong before I cook the 2nd batch. 2 things I thought maybe went wrong was… I didn’t use enough cure. I read 1 tsp for every 5 lbs of meat. I used 5 tsp. And I put it on the fridge after putting the ECA in it. I seen that your supposed to stuff and cook right away. But I don’t see how it would ruin it. I don’t know. Im stummped. Any help would be appreciated. Thanks