:), Follow me on Instagram - @therealcoffeedude. I then fill the trays of the dehydrator and turn it on. Copyright © 2020 Leaf Group Ltd., all rights reserved. This topic has been deleted. If you look at the ingredients in Mandarin Teriyaki Snack Stick or Sweet Teriyaki Jerky (you can do this by scrolling down and then clicking on “Additional Info” button) you will see Soy Sauce as an ingredient, so it can absolutely be added, it just needs to be in the correct amount. Good luck at camp....Willie. If you are using any type of wild game like venison, elk, moose, etc. Native Americans dried various game meats in the sun for 3 to 4 days. Encapsulated citric acid should never be run through a grinder. Sometimes however, you just crave that one thing that you know is really bad for you. TIMFOWLER7184 Just having a good time, no worries! creates a perfect environment for botulism spores. Ensure everything is clean and sanitary before beginning. Please welcome our newest member, Bailey. Only users with topic management privileges can see it. Visit waltonsinc.com to find everything for meat processing - Everything But The Meat! The warmer the fat, the harder it is to grind it, and the more it threads around the insides of the grinder. This is a major reason that we recommend prepackaged seasonings, your at home recipe can be wonderful but it also has the potential to destroy your products. Interesting side note, this is also how the consistency of hot dogs and bologna are reached. How do I get that? 5 pounds of ground beef will fill about 2 baking pans. Making your own beef sticks can be a fun project with which to get your family involved. Personally I like the wrinkled look on the sticks. Leave the oven door cracked. However, I am planning on making pemmican, and I think I will use the strip tip for that. It has a little heat to it which I found to be just right. …#3 will shock you!!! This will sure the meat mixture is the proper consistency - almost emulsified, which will make for a better textured snack stick. A new way of organizing and accessing any information you might need to make homemade meat products. Place the meat mixture back in the tubs and into the freezer for 30 minutes or, to use an old sausage makers technique, into the fridge for 12-24 hours. Joe Hell, jay583. Add the beef mixture into the collagen casings. Low cooking temperatures with snack sticks, sausage, jerky, etc. I’ve been out of office for a while so I was just running through all the posts I missed. As you probably remember I used some GB in a sausage recently with less than stellar results (being my own worst critic) but used the last of it mixed with some ground pork loin, for a Kielbasa knockoff. So I went with 21mm collagen casings. If you start cooking at a higher temperature, you risk creating a tough and dry exterior and casing, sometimes known as case hardening. I grind all our ground beef at home, during the trimming operation I look for and remove all silver skin particles, it makes a much more edible end result and the grind blade assembly stays clean. Besides the meat. 4 years ago. The one on the left has no taper, and fortunately, also fits our stand mixer attachment. Do yourself a favor and use Clean-A-Screens over your trays. Run this beef/pork mixture through the grinder again using the small grinding plate (be sure it is at least 3/8" or smaller). I'm gathering the supplies and additives I need and my first project will be some snack sticks. If you are using any type of wild game like venison, elk, moose, etc. #1 You are not using a Binder! Shop waltonsinc.com for Walton’s Sausage Stuffers, Shop waltonsinc.com for Snack Stick Casings, Shop waltonsinc.com for Sausage Seasonings, https://www.waltonsinc.com/seasonings/additives, sign up for our Meatgistics community today. Login with username, password and session length. You can mix, stuff, and then hold overnight (if not using an additive like ascorbic acid or encapsulated citric acid). Question: This article mentions “filler”. I've said many times that I'm more of a sausagehead than a smokehead. Lastly, the sticks didn't have that "snap" that commercial sticks have. Be back next Tuesday. Pictured above is a long stick. Be sure it is 80/20 meat-to-fat ratio. Thanks for sharing the recipe. Lot's of times folks will see things on this forum and compliment the poster and probably say to themselves, "Why cant I get results like that". Fill the gun. Have you ever had your casing separate from your meat during the cooking process? If we leave out the possibility of one of your ingredients in your home mix being the culprit then the most likely issue is the Worcestershire Sauce. For a few dollars, a package adding a binder is a great way to make sure you are making a better product. It has a little heat to it which I found to be just right. Jonathon Is there a reason that a finished meat stick would have a slightly gritty texture? I would be afraid that an ice bath is going to make the casing lose and then the casings are going to want to peel. For this method we use the same nozzle as the previous method, installing on the gun this time. I squeeze it onto a sheet pan and keep the sticks about 8 inches long and ½ inches or so apart. The snack sticks need to stay in the dehydrator until the internal temperature is at least 155 degrees Fahrenheit. BRADLEY SMOKER | "Taste the Great Outdoors". I will show this in detail next with the jerky gun method. I then ball the meat up and drop it in my jerky gun. The amount of spices you can use to make beef sticks allow for a wide variety of flavors. Pictured above are two stuffing tubes. I've been making sticks generally without casings since sheep casings for me have become a pain to use. Thanks TwistedMinds, I will give that a shot next time. We all have our guilty pleasures. You can make long sticks or short sticks. Of course you would need to use the cap and drill the appropriate sized hole. phoffman Thanks for the information. These are similar to Slim Jims but without all the crap in them! Snack sticks are a great treat and a fun way to try some great seasonings as long as you are making them correctly! That could be what you are feeling when you bite into it? Cut the casing and then tied the end left on the jerky gun. I'm thinking of ordering some pre-mixed stick seasoning when I order the casings just for grins as I've never used a commercially prepared product like that. The beef stick recipe has survived several generations, and it is possible for anyone to make their own. Also, ensure that you have set aside sufficient time. Fat also gives the snack stick a more pleasing texture and prevents it from drying up. This can cause an issue because once the outside of the stick has cooked it will no longer efficiently transfer heat to the center of the stick, leaving you with an overdone exterior and an under-cooked interior. While a lot of snack stick recipes call for allowing the meat and cure mixture to set overnight before stuffing, these kits contain a binder. Reinhard. Thanks again everyone. :), About: I'm a 49 year old Systems Architect living in the Midwestern United States. Share it with us! This week we are going to take it up a notch and make ground beef jerky sticks.