I had to do my annual tradition of VSS for friends and family for the holidays. I did a 70/30 mix. A pic of a portion of the venison and pork trim below
Ground twice through a 1/4 " plate to mix well and then put into the mixer.
I added a pound of High temp cheese, I would have added more but forgot to order more .
I used 1/2" hog rings ,my spring loaded ring pliers and tried out some new pre-tied loops. 61mm fibrous casings and my 20# stuffer
Each casing holds a little over 3 pounds Into the smoker for 1.5 hours with no smoke and dampers wide open and then 10 degree temp bumps(until 165) and hickory chips for 5 hours.
Into the snowbank after about 10 hours in the smoker reaching 155 IT. I left in the snow until an IT of 115-120 was reached and then onto the kitchen shelf to bloom for a few hours.
Here is a money shot and a vac sealed piece ready for someones stocking ! I cut my sticks into thirds for distribution.
Thanks for looking and Happy New Year to all !!!! CM
Ground twice through a 1/4 " plate to mix well and then put into the mixer.
I added a pound of High temp cheese, I would have added more but forgot to order more .
I used 1/2" hog rings ,my spring loaded ring pliers and tried out some new pre-tied loops. 61mm fibrous casings and my 20# stuffer
Each casing holds a little over 3 pounds Into the smoker for 1.5 hours with no smoke and dampers wide open and then 10 degree temp bumps(until 165) and hickory chips for 5 hours.
Into the snowbank after about 10 hours in the smoker reaching 155 IT. I left in the snow until an IT of 115-120 was reached and then onto the kitchen shelf to bloom for a few hours.
Here is a money shot and a vac sealed piece ready for someones stocking ! I cut my sticks into thirds for distribution.
Thanks for looking and Happy New Year to all !!!! CM
