Snack Sticks?

Discussion in 'Drying/Dehydrating' started by camet5, Oct 7, 2008.

  1. Just a bit of background before the question. I don't have a smoker yet, but I do have a dehydrator. I butcher my own venison and make my own burger that I grind with bacon roughly 80/20. If I was to use my burger to make snack sticks using a cure, a jerky shooter and my dehydrator is the bacon fat going to give me problems? I know this year that not all of my grind will be done with bacon with it but I would like to use up what I have left right now. Thanks for looking.
  2. You should go up to the sausage forum and have a look. In sausage you want 20-30% fat to keep the sausage from becoming to dry ( also keeps it from crumbling). If you have an 80/20 bacon mix, I would guess your fat ratio is somewhere around 85/15, probably a little on the light side, I would add a tad more fat or fat replacer to get you closer to 80/20 or 75/25 fat ratio. Just my two cents, YMMV.

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