Jonathan can you see if jack_frederick maybe has a setting on his account set that won’t allow him to have a new topic thread. Thanks everyone and wishing all a very Merry Christmas and a Healthy & Happy New Year!!!
Starg of test shenanigans
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The tub on the left is 50% venison 50% ground pork, 6.25 lbs each for a 12.5 meat block. Tub on the right is 75% venison 25% pork. 9.5 lbs venison 3 lbs pork FAT. Also a 12.5 lb meat block. Both will have mild snack stick seasoning. I was gonna add pepperjack high temp cheese but im not sure if i will. I will post results when im done with my ice bath tomorrow
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twilliams i did find that the 50/50 mix did grind better through the small plate and looked more uniform coming through
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twilliams
Thinking final outcome will be close. Leaning more towards the 50/50. -
PapaSop if its any inclination on how the test patties in the microwave went yes 50/50 was my winner. I only used half of the recommended amount for pepperjack cheese as im not a real big lover of cheese in my sausage and snack sticks. Couldnt even taste the pepperjack. Will be interesting to see if there is any fat out on the edge of the casings.
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twilliams ingredients of mixing are
mild snack stick seasoning
Maple cure
1 1/4 quarts of water per 12.5 lb block
1/2 pound of pepperjack high temp cheese per 12.5 lb blockMixing and stuffing results, the 50/50 blend was not as firm and also stuffing was easier.
Made some small patties and cooked in microwave. The 50/50 mix had better flavor and was juicier.
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twilliams
Think I used 1/2 lb of cheese in my last 10lb batch. The high temp pepperjack is more on the mild side. Sliced some local sourced pepperjack yesterday that was much more flavorful. Probably a benefit of having a few cheese makers in the area. Nice experiment!
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twilliams
the shenanigans are being commenced -
twilliams
D**n…I gotta get one! -
PapaSop just dont dig into your retirement…
Lol -
twilliams THE RESULTS ARE IN…
As you can visually see the 75%/25% rendered some fat in between the casing and sausage however not terrible. As far as taste there is absolutely no difference. The 75%/25% has slightly more moisture. The 50/50 has a finer texture. Both of these casing were stuffed by hand as it was the left over in the bottom of the stuffer from the snack sticks.
1hour @ 100° drying stage both dampers wide open
3 hours 125° with smoke, bottom damper at 1/2 open, top damper at 1/8th open. It reached a final internal temp of 159° without increasing oven temp like typical scheduled increments, i am assuming it was because smoke burner was giving the heat.
Did have some shrinkage and wrinkling of the casings. That is another test in itself. Will try meatgistics scheduled increments along with adding a pan of moisture for humidity as i did not this time around because i made the snack sticks too long. I do like how Jon recommended doing sticks by figuring out how long you need and cutting them to length rather than looping them around the sticks in one long continuous rope.
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twilliams Awesome experiment and awesome job documenting it! Pork fat is generally better in my mind but I said it somewhere else recently as well, deer can stand up to a 50/50 mix pretty well, though I do still prefer the pork fat. When you get into pheasant/goose and all those lighter tasting ones that is where it becomes more important. I don’t have any 50/50 vs 75/25 to side by side right now though so I am going to bow to your call on this one!
Again, awesome job! I am putting together a cool post for new years and this will fit perfectly!
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twilliams
Lol. I’ll dig if I must.
The boy’s will get it anyways…
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