opah73 The encapsulation keeps the acid from mixing with the meat until it reaches around 135-140 F
If you add it directly it will de-nature the meat causing problems with color, taste and cohesiveness
Finally getting to our Jan antelope trim processing.
20# going into sticks.
Needing suggestions on what to make. We got 75#… And Go!
Big DLD we may need a bit more info on what your tastes are. Its very difficult to give a recommendation based on our tastes. My son and wife love sweetness, i do not. Some of my friends love hot and spicy, i cant stand it. I love the typical natural beef stick flavors, others say its too bland. I think you understand my point, give is examples of what your go to flavors and spice levels are then maybe we can recommend something.
Have to agree with twilliams here. Way too many options.
twilliams pretty much have tried every flavor from walton’s, just seeing if anybody had suggestions specifically for antelope to bring the flavor out…
and just like you stated everyone has they’re own pallet, I always hear " you know if you did this it’d be really good". to which my go to reply is “you know if you made your own, you could of done that!”
Garry Tarpley last edited by
Man O Man I miss our antelope sausage . None of them here in SE TX , you must a got a couple of them to have 75#. Good Hunting!
Makes great breakfast sausage. I use the Holly seasoning and a little bit extra pepper flakes. maybe 2 Tbs. for a 20 lb. batch. Also makes great brats with pork fat.