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Ground Venison and Chicken rods

post #1 of 11
Thread Starter 

This is from an  '09 smoke I had in my archives.

 

This recipe needs work and I was a disappointed in it The jerky was overdone and the chicken was too salty...used lemon pepper.

 

These were to be for a party and set out as a centerpiece for the guests to snack on, but I decided to not put them out.

 

I figured I would just post the pics...knowing how everyone on this forum loves to look at pics.

 

I wouldn't call it a complete fail...they make a nice centerpiece, but like I said it needs some work.

 

 

 

 

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post #2 of 11

too bad it didn't turn out.  have you tried since?

post #3 of 11

I love your boquet.... are they for me.................icon_redface.gif

post #4 of 11

Those sticks look a lot like my "Unstuffed Beef sticks" in my signature!!!

 

 

Nice pics!!

 

Bear

post #5 of 11

Looks Great SQWIB

post #6 of 11
Thread Starter 
Quote:
Originally Posted by adiochiro3 View Post

too bad it didn't turn out.  have you tried since?


No... however I like the concept, because it makes an interesting centerpiece, but will have to try again soon.

I think I had the heat too high

 


 

Quote:
Originally Posted by boykjo View Post

I love your boquet.... are they for me.................icon_redface.gif
 

You wouldn't want em


 

 

Quote:
Originally Posted by Bearcarver View Post

Those sticks look a lot like my "Unstuffed Beef sticks" in my signature!!!

 

 

Nice pics!!

 

Bear

 

Bear I ll have to check yours out and revamp my next attempt, do you have one for chicken?


 

 

Quote:
Originally Posted by Beer-B-Q View Post

Looks Great SQWIB



Thanks...at least they look good

 

post #7 of 11
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

Those sticks look a lot like my "Unstuffed Beef sticks" in my signature!!!

 

 

Nice pics!!

 

Bear


Bear, just skimmed your thread, and what I realized was I was trying to get a Jerky type stick/rod, are yours more like a slim jim consistency?

Mine were too dried out and chalky (crumbly dry texture).

Looks like you made yours similar to sausage...I will definitely try this out.

Can these sit out at room temperature all day or do they need to be refrigerated, I noticed the cure and as hoping they could be set out as a centerpiece.

 

Great job BTW!!

 

post #8 of 11


 

Quote:
Originally Posted by SQWIB View Post


Bear, just skimmed your thread, and what I realized was I was trying to get a Jerky type stick/rod, are yours more like a slim jim consistency?

Mine were too dried out and chalky (crumbly dry texture). Mine are very similar to the consistency of PA Dutch Ring Bologna. I'm sure you had that, being you are in Philly.

Looks like you made yours similar to sausage...I will definitely try this out.

Can these sit out at room temperature all day or do they need to be refrigerated, I noticed the cure and as hoping they could be set out as a centerpiece. I wouldn't set mine out too long. Couple hours maybe.

 

Great job BTW!!

 

 

Thanks,

Bear
 

 

post #9 of 11

Looks great from here Sqwib!

post #10 of 11

Heck.. if they ended up being a bit on the yucky side at least they would make decent doggie treats??

 

 

...just thinkin' out loud! 

post #11 of 11
Thread Starter 
Quote:
Originally Posted by Hewgag View Post

Heck.. if they ended up being a bit on the yucky side at least they would make decent doggie treats??

 

 

...just thinkin' out loud! 



No, it has Onion and onion is toxic to dogs, they I ate a few and the rest were were trashed

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