Snack stick advice

[lownslow]

So I made some elk and pork sausage that was too dry. Used about 60%elk and 40% pork butt. I am thinking of stuffing into 19mm casings and smoking (with cure) into snack sticks. The question is - should I add more fat or does it just render out of the sticks anyway?

 

[werdwolf]

One way to keep more moisture in the meat is to add soy protein pieces. I think you should be aiming for a minimum of 15% fat ( hopefully someone else can chime in about this percentage)which you may not be getting depending on how lean the meats are.

 

[lownslow]

is the soy protein sometimes called TVP (texturized vegetable protein)? The TVP I have seen here in health food stores is pretty small little brown bits, maybe the size of rice but more irregular. Or is this something I could only find in a sausage supply catalog.

 

[zzerru]

http://www.butcher-packer.com/index....roducts_id=317

 

[lownslow]

Thanks for the link. I guess since I want to do them tommorow I will just add a little more fat and some cure and go for it.

Anyone else have any other suggestions?

 

[big game cook]

to much fat will leave the meat srunk up and the casing loose. been there done that.

heres where i get mine.

http://www.lemproducts.com/category/Soy_Protein