I just made a 5 pound batch today and I used 7.5 ounces of water for 5 pounds … more than I ever used and noticed no difference. I also added 1.6 ounces of dry milk for 5 pounds. When I say no difference I mean no negative difference. I am using venison and 20% pork and Willie’s Snack Seasoning.

Best posts made by Lost River Jones
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RE: Water in my sticks
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RE: How To Make Snack Sticks - Recipe
Austin you guys talk a lot mixing and the inability to get good protein extraction from hand mixing. A few of us make sticks in 5 pound batches - I am guessing its a function of the size of the stuffer. Anyway, all the mixers look to be 20 pound mixers. Are those any good with only 5 pounds of meat? Or does the meat get lost in the mixer because there is not enough? What mixer do you recommend for a 5 pound batch? Finally, what does a properly mixed batch look like? Thanks.
I’ve really made great strides in stack stick making because of hanging out here.
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Snack Stick Casings: Problem and Solution
I was having a little difficulty with wrinkly casings or casings that seemed to separate off the stick as you bit into them and I discovered the problem and thought I would add 2 cents to the discussion.
Old Collagen Casings.
I bought some new casings and that made all the difference. I had stored the old casings - who knew how old? - more than a year? 2 years? - in the crisper drawer in my fridge. They went on okay with no blowouts but the final product was lacking …
Ordered new casing and wow - night and day.
Going to store these on a shelf in the proverbially cool dry place and mark the date on them.
2 cents poorer
Hope this helps someone else who might of had this issue …
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RE: Tips for tying off sausage and hot dogs
Avoid the temptation to over-stuff. If you have a nice, shiny, tight rope - it’s probably not going to twist good and you risk blow-outs.
I stuff about 3 feet or so and tie off. When I am all done stuffing, I link to size. And yes, my link size is all over the place. Then I refrigerate over night. Using scissors I cut the at the twist and package.
Here’s some I did yesterday.
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RE: How To Make Snack Sticks - Recipe
Jonathon Thanks for the advice!
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RE: Venison bologna is awesome
And share your bologna process, too? Especially what kind of oven/smoker/grill you might of used. Thanks.
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RE: Venison bologna is awesome
For those fired up about making this; here is the ingredient list from Waltons (except the meat … and water, lol)
Bologna unit SKU: 4550330002
10lb Capacity Bologna Casing SKU: G230214
Sure Cure SKU: G4560490009
Sure Gel SKU: G4570500852
Sodium Erythorbate SKU: G4570700139
Carrot Fiber SKU: carrot-fiber-binder
Latest posts made by Lost River Jones
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RE: Tips for tying off sausage and hot dogs
Avoid the temptation to over-stuff. If you have a nice, shiny, tight rope - it’s probably not going to twist good and you risk blow-outs.
I stuff about 3 feet or so and tie off. When I am all done stuffing, I link to size. And yes, my link size is all over the place. Then I refrigerate over night. Using scissors I cut the at the twist and package.
Here’s some I did yesterday.
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RE: My Snack Stick Plan
Looks great. Make sure you get the nooks and crannies in that stuffer clean before you re-wrap it!
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RE: How To Make Snack Sticks - Recipe
Jehar said in How To Make Homemade Snack Sticks:
What is the best ratio vension to pork butt?
I think the answer is going to be up to 50-50 before you really don’t have a venison snack stick, but a pork snack stick.
Not sure there is a best.
But, I’ve made really good snack sticks with a ratio of 80% deer and 20% pork. I make 5 pound batches and my ground deer is packaged in 1 pound packages. So, I routinely use 4 pounds of deer and 1 pound of pork.
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RE: How To Make Snack Sticks - Recipe
Jehar said in How To Make Homemade Snack Sticks:
Can I use a dehydrator or oven to cure snack sticks? What are your top 3 tips for making snack sticks?
After you mix everything and believe you have the meat sufficiently tacky, mix some more.
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RE: Venison bologna is awesome
For those fired up about making this; here is the ingredient list from Waltons (except the meat … and water, lol)
Bologna unit SKU: 4550330002
10lb Capacity Bologna Casing SKU: G230214
Sure Cure SKU: G4560490009
Sure Gel SKU: G4570500852
Sodium Erythorbate SKU: G4570700139
Carrot Fiber SKU: carrot-fiber-binder -
RE: Electric smokers
I know I’m late to this thread; but a lot of great information in this one. Thanks.
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RE: Venison bologna is awesome
Appreciate the time you took to type this out for us! Great idea on using the chicken to supply the “fat” for the lean venison.
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RE: Venison bologna is awesome
And share your bologna process, too? Especially what kind of oven/smoker/grill you might of used. Thanks.