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deer stick problem

post #1 of 8
Thread Starter 

I'm looking for some advice about what to do with a batch that doesn't taste great.

 

Last weekend was my first experience with venison and pork.  I ground 5lbs. of venison and pork butt.  Split into to two 2.5lb. batches using one pack of BackWoods seasoning and cure with Pepperoni flavoring.  The first batch was put into sheep casings and smoked with hickory and apple to 160 degrees.  The second batch was the same but I added hi temp cheese and I haven't put into casings or smoked yet and I put it in the freezer for sausage making this weekend.

 

The first batch was edible and wasn't bad, but it wasn't that great.  Not good enough to share with anyone outside of the home !

 

Can anyone advise me on what they might add to the second batch to maybe help the flavoring along ?

 

I was thinking maybe a BBQ sauce ? or some type of salad dressing ?   any advice would be welcome.

post #2 of 8

What kind of seasonings are you using to flavor the meat?

post #3 of 8
Thread Starter 

The brand is LEM - BackWoods brand. I bought it from "Scheels" sporting good store.  It has a Pepperoni flavoring.

 

http://www.lemproducts.com/product/4025/cured_seasonings 


Edited by dieselBear - 12/31/10 at 4:03pm
post #4 of 8

I am not familiar with the Backwoods brand. I've never used it.

I make my own using tender quick or the LEM pink cure. I add brown sugar, garlic and onion powder, mustard seed or powder, ground black or red pepper, and accent. Sometimes I will add the highmelt cheese and jalapeno.

 

Since I haven't read the Backwoods ingredients, I am unsure of the ingredient you are lacking.

You will have to experiment to get exactly the taste you are looking for. It took me awhile to get what I was looking for. BBQ flavoring with high melt sharp cheddar cheese is one of my favorites. Teriaki (sp) and honey is another one of my favorites. 

 

Remember to use a fatty porkbutt. With out the fat, The sticks can get very dry and change the taste drastically. I actually stopped using the butts and went back to trimmings. I normally use a 60% venison (fat free) and 40% trimmings. Also, ensure you have plenty of humidity (h2o) in the smoker. Without the h2o the sticks will be dry and brittle.

 

Keep practicing and you will get it. Just do it a few lbs at a time.

 

post #5 of 8

Sorry I missed that in the original post. What about it don't you like? Not enough spice, bad taste? I have found with some of those premixes you have to add more seasoning (not cure) then they call for. If it does 10 lbs of meat I will put enough for 15 lbs or more etc. Do a fry test on the meat before you stuff it to see if you need more seasoning.

post #6 of 8

I just did a batch of goose jerky using the LEM Backwoods Hot jerky seasoning and I had 10 lbs of meat but I put enough seasoning for 12 lbs. Now that I think about it my brother usually doubles the amount almost. But like I said in my other post I would do a test on the meat if it is your first time using the seasoning.

post #7 of 8
Quote:
Originally Posted by rbranstner View Post

Sorry I missed that in the original post. What about it don't you like? Not enough spice, bad taste? I have found with some of those premixes you have to add more seasoning (not cure) then they call for. If it does 10 lbs of meat I will put enough for 15 lbs or more etc. Do a fry test on the meat before you stuff it to see if you need more seasoning.



I agree with RB,

but make sure you don't do what he said not to do!

Add more seasoning, but only use the amount of cure that amount of meat calls for.

 

 

Bear

post #8 of 8
Thread Starter 

Thanks for the advice.  I knew I could count on some help here.

I'll give that a try.

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