Going to make a batch of venison snack sticks tomorrow. Going to grind 10 lbs venison with 2 1/2 lbs of fatty bacon. Got the seasoning kit.
The problem I've had in the past is they came out too dry. Part of the problem is I had poor temp control in my smoker (since have fixed that).
I am thinking about adding 2 cups of soy protein concentrate to the sausage, hoping it will not be so dry. I understand that one should not use more then 5% soy, or the sausage will be greasy.
You guys think this is a good idea? Sound like the right amount? Never used soy before.
Thanks,
Tom
The problem I've had in the past is they came out too dry. Part of the problem is I had poor temp control in my smoker (since have fixed that).
I am thinking about adding 2 cups of soy protein concentrate to the sausage, hoping it will not be so dry. I understand that one should not use more then 5% soy, or the sausage will be greasy.
You guys think this is a good idea? Sound like the right amount? Never used soy before.
Thanks,
Tom
