Snack Stick casing delays
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I tried my single largest batch of venison sticks. Every thing is mixed, but when I started stuffing them a big problem arose. The kitchen aide stuffer just wasn’t able to push through enough, and it ends up making a mushy mess. So I ordered a new stuffer that should be here Tuesday. Does anyone see any problem with my leaving the meat sitting in a zip lock bag until Tuesday evening to case?
I am using a 25lb Walton’s snack stick kit with carrot fiber rather than sure gel?
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C Wayne Huling
It is not going to hurt the meat, but as it sits there, with protein extraction and the cure beginning to work, the meat is going to become very tough after a couple days. There’s a very good chance it will be so hard that stuffing it may become impossible. It will still be very edible, but there’s a good chance stuffing won’t be possible. -
C Wayne Huling
I agree with Austin going to be tough to stuff. Either add some water and remix or use the 3” casing that you could hand stuff and cook in the oven or smoker -
I took your advice and hand packed the sausage in 1 and 3 pound fibrous casings. I am a tad confused by my finished product. I started with 21.5 pounds of ground venison (10% beef fat from the butcher), and added 3.5 pounds of pork fat giving me 25 pounds of meat. I added the seasoning pack (Willie’s snack mix), cure, carrot fiber and 2 quarts of water. That should give me roughly 30 pounds of product. I weighted as I cased, and ended up with just shy of 33 pounds. Wasn’t a big deal, I just had to prep one more 3 pound casing to finish up but I am not sure of the source of the extra weight.
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C Wayne Huling
Water is about 6 lbs to the gallon to 2 quarts should be about 3 pounds. -
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausagereplied to Parksider on last edited by
Parksider 1 Gallon of water weighs 8.34 lb and 1 qt is about 2 lb.
