Just finished up with these sticks

Not quite ten pounds went into these. They’ve been thru the heat process to 195 degrees and have been dried a hair. I may try one tonight after they finish cooling and if they need some more drying time I’ll hang them in the garage. They are fully cured and pure venison.

When I cleaned the stuffer I fried up the remnants left behind and had a taste test. Even Ma says she likes the meat. If she’s suggesting she’ll eat these I guess I need to find some new hiding spots. lol

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Those are looking good, Tom! I have been doing some sausage for the past few years. We (using the sme recipe) created about 10 pounds of brats and they were phenomenal! I got an electric smoker for Christmas a few years ago, and we have done sausage, fish, & whatever since. It’s kind of fun! Enjoy!

Tom you can hide them at my house

Hey Tom I did get your pm. Thanks for your support…rrr PS I tried to pm you back but for some reason it would not send.

I got your message Randy.

Gotta love cleaning out the stuffer! I do taste tests as well if you have any leftover.

If you are looking for them to plump back up and add a bit of moisture try smoking/cooking to an internal temp of 140 or so then finish off in boiling water to 170 internal temp.. Makes skins peel of quick too.

Mark…

This is actually a cured jerky meat that gets rolled out and oven dried on racks and then cut into slices. I fill the narrow casings with it and then dry it slowly in a warm oven. I don’t want much of any excess moisture in it.

This is sort of on track with the old fashioned “hard tack” that was carried in a thicker form of stick and was sliced off as wanted. Old trappers and woodsmen carried hard tack with them on their jaunts into the wilderness. I used to put this up in a hog casing and then smoke it for 6 hours before drying it. Took a long time to dry the larger product. The stick size is perfect for cutting into 1″ pieces and carrying in a zip lock and the jerky seasoning makes it a great tasting snack.

I do the near-boiling water bath on all of my summer sausage and ring bologna after they come out of the smoker. Drop the links in that water and they sink like a rock. When they float they go right into ice water until they are cold. Dry them off and vacuum seal them. No more dry sausage. The process is simple and it hands you a fully cooked product with juice and flavor.

“This is actually a cured jerky meat that gets rolled out and oven dried on racks and then cut into slices. I fill the narrow casings with it and then dry it slowly in a warm oven. I don’t want much of any excess moisture in it.”

Interesting, I am trying to wrap my head around this process.
By rolled out do you make sheets out of ground meat then use a rolling pin to get thickness?
You dry then stuff into casings? So you have a few thin strips hand stuffed into a casing then you dry again?

There has to be something I am missing here, the plumpness of the pictured product looks like it was stuffed via grinder or stuffer not via thin strips and hand stuffed onto 20′ of casing… I’m lost.

lol

I make a lot of jerky. Some is cut muscle. The rest is ground and pressed into the jerky you see dried in the strips in dehydrators. I use an oven. HI split the ground, seasoned, jerky meat into two piles. One pile get pressed out into sheets that go on drying grates. The other pile I stuff raw into the casings and then hang them in the oven from racks to dry slowly. These are what you see in the picture. But to be clear, raw jerky seasoned meat goes into the casings just as raw stick seasoned meat would.

I like the flavor of the jerky seasonings I use much better than I do the typical stick seasoning. The stick jerky can go in a pocket without a bag and without crumbling. I tend not to just wolf down the stick form of the jerky like I do the thin stuff….gotta work at it a while. I make the stick form of jerky for me and that rolled out stuff the grandkids and a daughter get to eat. The sticks and my cut muscle jerky are private stock so to speak.

Sorry to confuse Mark.

Tom Sawvell wrote:

Even Ma says she likes the meat. If she’s suggesting she’ll eat these I guess I need to find some new hiding spots. lol

I would suggest the same old hiding spots. Whenever I try to find a new place to hide my meat my wife gets pretty upset.

chamberschamps wrote:

<div class=”d4p-bbt-quote-title”>Tom Sawvell wrote:</div>
Even Ma says she likes the meat. If she’s suggesting she’ll eat these I guess I need to find some new hiding spots. lol

I would suggest the same old hiding spots. Whenever I try to find a new place to hide my meat my wife gets pretty upset.

I notice you’re from Wisconsin….you must be a packer too.

Sorry, I had to.