BRYARRR_80 I would add that since you are working with large amounts of ground beef it would be well worth your time to experiment with smaller batches (1 lb) and getting the flavor you are after before scaling up the amounts for large batches.
Teriyaki
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Any experience making sticks? I want to use the H-summer mix and liquid teriyaki for the flavor. Looking for advice on how much to use for a 10 pound trial batch. Block will be 7 pounds of venison and 3 pounds pork butt. Plan is 21 mm Fresh Collagen Casings, hoping not to have to much bite in the casings.
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Joemy96 when I did it with franks red hot for buffalo blue cheese sticks, I used 2 cups of franks instead of water and only one cup of water for 25#. I think I could have used all 3 cups of franks. With teriyaki, I guess I would worry about it getting to salty. I know its a lot of work, but maybe try a 5 pound test batch first
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kyle I’m thinking about the same, maybe 1/4 jar and do a test. I personally hate teriyaki but he wants it. He’s making it a pain already, 10 pounds teriyaki and 15 regular with cheddar. I could do all the Frank’s in a batch!!! I like hot.
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I looked online and found tamari powder. It’s the same as teriyaki but does not have wheat (allergies).
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samspade I’ll check it out. I was thinking adding some brown sugar, ginger and garlic to soy sauce
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That would work just watch the salt content I guess?
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