TIMFOWLER7184 No, it looks like you purchased from the wrong supplier?! This week we are going to take it up a notch and make ground beef jerky sticks. We try to eat right, cook well, and improve our health. It has a little heat to it which I found to be just right. With anything you are going to link like sausages, it is better to understuff than to overstuff as you can always twist them a few more times to tighten them up, but you can not do that with a snack stick. Your browser does not seem to support JavaScript. This can cause an issue because once the outside of the stick has cooked it will no longer efficiently transfer heat to the center of the stick, leaving you with an overdone exterior and an under-cooked interior. # 2 You are not using Smoked Meat Stabilizer with wild game. I then squeeze the jerky gun and it extrudes the ground beef in the shape of the tip. I went with Curley's snack stick seasoning called Cody's snack sticks. Page created in 0.892 seconds with 22 queries. That could be what you are feeling when you bite into it? Cut the casing and then tied the end left on the jerky gun. A slow and incremental increase in your smoker temps will help the meat temp rise at a rate that will help prevent case hardening, while still creating a safe and consumable product when finished. That is not all binders do, of course, they also give you more room for error in the smokehouse, make stuffing easier and they increase your final yield, meaning more snack sticks for the family to enjoy! That’s a great question but a difficult one to answer! I'm gathering the supplies and additives I need and my first project will be some snack sticks. If you normally end up with an extremely wrinkly product then there is a good chance you are understuffing your casings. These ingredients were mixed in a stand mixer for 10 minutes and Encapsulated Citric added at the last second of mixing 1 Tbsp Worcestershire sauce Once they cool off, you can safely consume the beef sticks. I'm also going to order some 21MM casings as I only have 19MM now, & they seem a tad to small for my mouth and the tube. This makes your product safer and also helps to preserve the smoked flavor after packaging. We all have our guilty pleasures. I like making these more than I like eating them, I like whole jerky better, but if you have freezer burned or “extra” meat you don’t want to eat, this process is almost identical to how they make dog treats… I know Bear loves my mistakes at jerky making, if you listen close in the video I don’t think I edited out all of his scratching at the door to get at the dehydrator. Completely stuff the casings full with the meat. How much water did you add and how much protein extraction did you get? As you probably remember I used some GB in a sausage recently with less than stellar results (being my own worst critic) but used the last of it mixed with some ground pork loin, for a Kielbasa knockoff. Dehydrated milk can function as a binder, but not as good as one of the binders we sell (https://www.waltonsinc.com/seasonings/additives) Prague powder (used at recommended level) I think I’ll get some of your Carrot binder. The preparation steps can take upwards of two hours, and the snack sticks will be in the dehydrator for 6-8 hours. Share it with us! Native Americans dried various game meats in the sun for 3 to 4 days. I will show this in detail next with the jerky gun method. Pictured above is a long stick. What casings did you use? Personally I like the wrinkled look on the sticks. Regardless, I've got my eye on some 80/20 ground chuck to use when I get my new SS stuffer tubes from Lem, due any day. There are more efficient binders out there, or couple the dehydrated milk with additional ingredients, and you get our Sure Gel Meat Binder. We noticed that you're using an ad-blocker, which could block some critical website features. Wait and let things cure overnight after the casings … Lips, I"m still learning. Does soy sauce denature the meat like worcestershire sauce or is it ok to use in a meat stick? :), About: I'm a 49 year old Systems Architect living in the Midwestern United States. Carrot fiber helps as it will allow your product to retain more moisture but it doesn’t aid you in protein extraction like the sure gel would. You will probably change a few things [everybody does to their preference] but you will get started and in no time you will be giving some of your ideas as well here on these forums. So, if you are going to experiment with Sauces with a negative pH then my advice is to start at very low concentrations and work your way up till you find a good amount that provides the taste you are looking for and does not negatively affect your finished product. Yes sir, nice looking sticks, can imagine that they taste as good as they look from the way you described them, also, good luck with your hunt! After travelling the world for 20 years as a consulting architect I became disabled, as a result, I am now embracing a Slow life. Enjoy, and don't be afraid to experiment with your seasonings! 4% seasoning and flavor So the extra step is unnecessary but provides a win-win. Stick a digital thermometer into one of the beef sticks. Add the seasoning mix and curing salt to the meat and mix by hand for at least 5 minutes. It takes less time to dehydrate the sticks as it does “normal” jerky, as the meat has been cooked, and they have a high surface area to thickness ratio. This is a lot like “Slim Jim’s” but without the casing. While I like my jerky crisp and more brittle than some, I find that jerky sticks need a little moisture in them. You've inspired me, I'm going to make some!! 4. Sometimes however, you just crave that one thing that you know is really bad for you. A close up picture of the snack stick diameter might be helpful as well. Read this article for the top 5 most common issues people run into when making snack sticks! First time using it and I liked it. It can definitely play a role and work, but I’d prefer using another binder, or Sure Gel for the extra ingredients. Before buying beef sticks, consider making your own snack sticks in the oven. Ensure everything is clean and sanitary before beginning. A few caveats before we begin. Reinhard. I went with Curley's snack stick seasoning called Cody's snack sticks. Only need to tie larger sausages that will be hung from the strings like summer sausages or ring bologna. Preheat the oven to 170 degrees Fahrenheit. Snack sticks can be made out of almost any meat block but you can’t treat an all-beef or pork snack stick the same as the one you are making out of a deer you got last weekend! How to make venison pepperoni snack sticks from the Hi Mountain kit. Before buying beef sticks, consider making your own snack sticks in the oven. If you have questions on what might be causing a specific problem for you leave us a comment and we will get back to you, or you can always follow me on here and send me a private chat if you’d prefer to not post your question so everyone can see it! This Instructable involves working with raw meat for extended periods. I hang my snack stick sausages from rods and don't bother tying as the meat will not "fall out" the open ends. Please post an "I made it" pic and let me know how they turned out. Once all the meat has been ground, place it in the plastic tubs and set the tubs in the freezer for about 30 minutes. Screamin phoffman Thanks for the information. After the beef sticks cook for one hour, close the oven door. Thanks again for any insight you may have! You could save yourself some time and hassle by eliminating the tying, once stuffed and rested, the meat will hold shape without the tie especially if you lay the sticks on racks to smoke. If you are using natural and you prefer a moister plump look, I would smoke to your desired time then finish in a hot water bath to an IT152, ice bath, and bloom.
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