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| Posted: 13 Aug 2008 9:23 PM | ||
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Registered User Currently Offline |
Posts: 30 Fawn:  Join Date: Sep 2007 |
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| Have several pounds of ground meat and want to make some deer sticks. want to blend them with tempered cheese. have everything i need to make but looking for some help with mixing with pork. if i make 20 pounds of sticks how much pork should i use and how long should i dry them in the oven. | ||
| Posted: 13 Aug 2008 9:48 PM | ||
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Registered User, Sponsor |
Posts: 5302 Addicted to NJH:  Join Date: Feb 2005 |
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Hope this helps
Slim Jims/ Venison Sticks For 10 lbs For 2 ½ lbs 2 tsp instacure no 1 ½ tsp 4 Tbls Paprika 1 Tbls 1/3 cup ground mustard 1 Tbls +1 tsp 1 tsp ground White Pepper ¼ tsp 1 tsp ground celery ¼ tsp 1 Tbls Mace ¾ tsp 1 tsp Garlic Powder ¼ tsp 5 Tbls Salt 1 Tbls+1 tsp 4 ½ Tbls Powdered Dextrose 1 Tbls +3/4 tsp 1 1/2 Cups Fermento ¼ cup+2 Tbls 2lbs venison 1/2lb fat 1 tsp cayenne pepper optional ¼ tsp cayenne 10 lbs meat at 20% fat content Ie: 8 lbs Venison 2 Lbs beef fat I like 10lbs venison and 2 lbs beef fat Grind meat in 3/16 grinder once mix in spices stuff into 22-24 sheep casings (I use 19 mm collagen casings) Place in smoker at 98-110 degrees with smoke on for 8 hours Raise temps gradually to about 150-155 degrees, till 145 degrees in center of stick. Total time in smoker about 10 hrs. __________________ The 4 seasons - Almost Summer, Summer, Still Summer and Hunting Season
jerseyhunter@NewJerseyHunter.com |
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| Posted: 14 Aug 2008 12:31 PM | ||
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Registered User Currently Offline |
Posts: 30 Fawn: Join Date: Sep 2007 |
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| Will give it a shot. you use beef fat and not pork. | ||
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