So, I've just about finished processing my mule deer and now on to making a batch of sticks out of the trim. I usually make jerky out of whatever isn't steak. Now, the Mrs. just indulged me with an early Birthday present with a Cabelas 5# sausage stuffer (LEM re-badge).
Here is my plan:
I'm going to go with the A.C.Legg recipe pretty much as-is with just a couple modifications with 19mm LEM Collagen casings.
Coarse grind
- Mix water, cure & add seasoning
- Grind (fine)-
- Stuff
- Refrigerate 24 hours
- Smoke (bump up method) to I.T. of 160'
- rest
- eat/package.
The venison trim I have is VERY (~95%) lean and have 6 lbs of Pork Butt ready to go with it.
Here are my questions:
1. I'm aiming for a 70/30 venison to pork (14 lbs. venison to 6 lbs. of butt). I'm concerned there still wont be enough fat content at this ratio because of how lean I trim my venison considering the Pork Butt is only bringing ~80/20. Would it be worth picking up 5# of pork back fat to even out the mix for a full 25# batch? When I see ratios like this its confusing if recipes are talking about the venison/pork ratio or lean/trim ratio and not to assume and fall into the trap that the pork is added for the additional fat!
2. The recipe/instructions for the snack sticks call for water to meat ratio of 1 lb. of water for every 10 lbs. of meat (cold of course). Any issues with using beer instead for added flavor?
I wasn't planning on adding any Amesphos or ECA or NFDM, but might be persuaded by those with the knowledge and experience.
Any comments welcome. I will post in-process q-view... stay tuned...
Here is my plan:
I'm going to go with the A.C.Legg recipe pretty much as-is with just a couple modifications with 19mm LEM Collagen casings.
Coarse grind
- Mix water, cure & add seasoning
- Grind (fine)-
- Stuff
- Refrigerate 24 hours
- Smoke (bump up method) to I.T. of 160'
- rest
- eat/package.
The venison trim I have is VERY (~95%) lean and have 6 lbs of Pork Butt ready to go with it.
Here are my questions:
1. I'm aiming for a 70/30 venison to pork (14 lbs. venison to 6 lbs. of butt). I'm concerned there still wont be enough fat content at this ratio because of how lean I trim my venison considering the Pork Butt is only bringing ~80/20. Would it be worth picking up 5# of pork back fat to even out the mix for a full 25# batch? When I see ratios like this its confusing if recipes are talking about the venison/pork ratio or lean/trim ratio and not to assume and fall into the trap that the pork is added for the additional fat!
2. The recipe/instructions for the snack sticks call for water to meat ratio of 1 lb. of water for every 10 lbs. of meat (cold of course). Any issues with using beer instead for added flavor?
I wasn't planning on adding any Amesphos or ECA or NFDM, but might be persuaded by those with the knowledge and experience.
Any comments welcome. I will post in-process q-view... stay tuned...
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