Jonathon I bought your 7lb stuffer that I love dearly but have the same problem 19mm casings won’t slip on the tube without unraveling them first.
Pheasant snack sticks
Grimpuppy Team Blue Military Veterans Power User Regular Contributors Kansas last edited by Grimpuppy
Made pheasant snack sticks. Added 25% pork fat and some high temp cheddar cheese. When I do it again, I will increase the water amount. They are good, but a little more dry than the ones I make from pork. Overall great flavor. They shrink up quite a bit more also. Started out with 20” long sticks and tgey were 15 1/2” after the cook.
13 1/2 pounds pheasant
3 1/2 pounds pork fat
16.32 oz jalapeño snack stick seasoning
4 oz sure gel
.68 oz cure
.68 oz Hickory Smoke Powder
28 oz water
cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
Grimpuppy great looking sticks . I bet they are delicious . Congrats
Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
Grimpuppy those look great! Looks like a good bind and texture. Wonder why it tastes dry. You’ve got 20.5% fat, which should be good for a stick, and 10% water which is about right. Everyone likes their sticks at different dryness levels though, so maybe it is actually perfect!
Nice job on all that pheasant, by the way! What did you shoot it with?
I wouldn’t say they are dry, just not as moist as pork ones I always make. These birds were from South Dakota and Western Kansas. I have a Yildiz A71 and Mossberg 500 I use for pheasant.
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico last edited by
Grimpuppy They look awful good to me, nice job.