A.C. Leggs snack stick stuff is good... I use it... you can add pork or beef... be sure to trim the fat.... fat will sour in sticks like it does in jerky....
I would add Amesphos because of the low fat content in venison.....
Manufacturer: Ames Company
16 oz. Amesphos, specialty sodium triphosphate blend for meats, seafood and poultry.
AmesPhos improves texture, maintains that fresh-made taste, and reduces bacteria.
Phosphates are used in a wide range of processed meat, poultry and seafood in which they perform several functions. Phosphates improve the retention of natural fluids in the animal muscle that would otherwise be lost in the aging, cooking or freezing process. They also act as protein solubilizers to aid in binding processed meats. Their presence results in improved texture, flavor and color.
Due to a unique instantizing process and the combination of short and long chain phosphates, AmesPhos will dissolve completely at temperatures as low as 20 F and in the presence of salt. Additionally, AmesPhos will dissolve completely in hard water and will not cause phosphate precipitation.
Specifications:
Combination of: Sodium Tripolyphosphate; Sodium Pyrophosphate and Sodium Hexametaphosphate
Appearance: White granular powder
Advantages:
- Improved cooked flavor.
- Reduced loss of meat fluids.
- Increased tenderness and juiciness
- Improved firmer texture
- Better and faster color development
Suggested usage levels:
One third to one half of one percent (0.3 to 0.5%) of the finished product weight.
For home sausage making: Use approximately one fourth to one half teaspoon per pound of meat. Dissolve the phosphate in water before mixing into the meat mixture. Mix into meat until well distributed, mix for approximately five minutes.