Deer sticks and salami questuins

kwhite7137

Newbie

Original poster

Feb 13, 2017

2

10

• Feb 13, 2017

• #1

I made 50lbs of sticks and salami this past weekend like and have for the past couple years and they were a total flop. They were dry and the flavor was just off completely. I use 70/30 mix of deer and beef soot and I make my own seasoning. Just wondering ingredients what you guys use when you make your own and maybe find some new tips and tricks so it won't happen again.

 

ab canuck

Master of the Pit

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Nov 20, 2016

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Alberta Canada

• Feb 14, 2017

• #2

We do about 200 lbs min. a year of deer sausage, jerky in various flavors, We have tried numerous mixes and spices as well, What I have found the best for our tastes ( everyone is different) is 60/40 mix an sausage, 70/30 on snack sticks, We tried the beef fat and were not happy with the outcome flavor or texture. As far as spices go we use what is on hand or will buy what we need for the recipe.The fry test tells us what we need to do from there. My 2 cents...

 

driedstick

Smoking Guru

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Nov 3, 2011

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N. Central Idaho

• Feb 14, 2017

• #3

First off,,,,,,

 to the site,,, lots of great people here to help you out as much as possible.,

Boy lots of different questions/answers there,,,, First let us know your recipe and procedure that would help us out the best,,, A lot of different recipes and procedures on this site... What Kind of smoker you using and temps,,, also helps to know where you live so if you can update your profile it would help us greatly 

Good thread

http://www.smokingmeatforums.com/t/255662/best-practices-for-sausage-making

A full smoker is a happy smoker 

DS
 

 

Last edited: Feb 14, 2017

ab canuck

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Nov 20, 2016

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Alberta Canada

• Feb 14, 2017

• #4

 As well....lol 

 

kwhite7137

Newbie

Original poster

Thread starter

Feb 13, 2017

2

10

• Feb 14, 2017

• #5

I was using my homemade smokehouse. The temp was anywhere from 160 to 170 pulled sticks at 145 degrees and salami at 150. Only thing I changed from the past was I ground my meat awhile ago and frozen then just thawed and seasoned before stuffing and cooking.