Recent content by novadoc
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40lbs if venison/pork for sticks and summer sausage
Last pics This was the final smoke of the 34lbs I mixed up 9.5 chubs of summer sausage, personally this is the winner for me I feel maybe I over cooked the sticks and I will make sure I pull them at 142 next time These chubs came out at 145 and are absolutely perfect. This is a cut shot of the... -
40lbs if venison/pork for sticks and summer sausage
First batch is finished Everything is perfect the only issue I had was some of the casings easily pealing away from the meat. Not a huge deal but wondering what I can do to prevent this next time. Sticks were pulled at 150, and I had zero fat out this time with my new PID controller. I'm... -
Delayed smoking
How long can stuffed sticks and summer sausage stay in the fridge before you get to smoking them? If weather turned nasty could you leave them for 2 or 3 days? Just curious -
40lbs if venison/pork for sticks and summer sausage
Wanted to post back and say thanks a ton for all your guys help I was just shy of about 35lbs total and have a disgusting pile of sticks and summer sausage chubs to smoke over the next few days. @indaswamp your recipe worked very well, and had great flavor in the test patty I fried up. I made a... -
40lbs if venison/pork for sticks and summer sausage
You guys are Legends, thank you very much I will be using a mixer so I can add a little bit in at a time until it gets tacky. My mix is likely going to be 60/40 Ven:pork the pork was loins with about a 1 inch fat cap so I would say they were about 60/40 meat to fat if that helps any. -
40lbs if venison/pork for sticks and summer sausage
So the Carnation "instant" powder milk is fine to use? I read a couple threads that said it had to be the non instant version so I didn't pick any up. It's pretty late here now for doing sticks so I will likely just leave it and stuff them all tomorrow instead. If the instant stuff is fine I... -
40lbs if venison/pork for sticks and summer sausage
The only NFDM I can get is instant, and from what I read that won't work Looks like soy flower is 2% based on the weight of meat -
40lbs if venison/pork for sticks and summer sausage
Can't get non instant NFDM so defatted soy flower is my only option Do I need to adjust how much I am putting in here? Or do I use them 1 for 1 -
40lbs if venison/pork for sticks and summer sausage
That being said I can probably find buttermilk. Would it just be buttermilk powder similar to the NFDM? -
40lbs if venison/pork for sticks and summer sausage
I was just going to use the recipe as is and see how it did. I can't seem to find any ECA locally and want to get this meat used up before the season starts on Friday. If it won't work I'll just stuff it all into 19mm for sticks -
40lbs if venison/pork for sticks and summer sausage
Incredible, thanks! Going to make these this week. How do you think they would turn out stuffed into a thicker summer sausage casing? -
Long time no post Jerky
Thinner jerky seems to give it a bit more chew though when I compare it to the thicker pieces in the batch, either way, thick or thin my belly does not discriminate.- novadoc
- Post #7
- Forum: Making Jerky
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Long time no post Jerky
I am not entirely sure why I cut some of it so thin, I pre sliced it for jerky last December so there might have been a few drinks involved in that decision. 🍺- novadoc
- Post #6
- Forum: Making Jerky
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Long time no post Jerky
Cabela's sweet and hot jerky kit This is the kit I used, throw out 1 pack of cure and use the 3 packs of seasoning and 2 cure packs to do 10lbs instead of the advertised 15lbs flavour will be much better Totally agree with being sliced too thin, but with 2 teenage boys I need to do whatever I...- novadoc
- Post #4
- Forum: Making Jerky
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40lbs if venison/pork for sticks and summer sausage
I see a lot of you guys using leggs, PS and other pre mixed seasoning blends as if late, unfortunately that stuff is not available in Canada. Does anyone have any links or tried and true summer sausage and snack stick recipes? Looking for anything Cajun or sweet and spicy.
