URGENT 911

I left a message on the voicemail also in case someone was still there shipping stuff out

@caitlincolorado looks like you met the so called 4 hour rule (reaching 140 F in 4 hours) I would have no problem eating it even longer than a week, especially if vacuum packed

I appreciate that. Thanks

@austin Thanks that answers my question. I appreciate your quick response. Just wasn’t to sure on the length of time needed. Thanks David

@a-a-ron Looking good.

@austin good info. Thanks

@johnsbrewhouse said in ECA with jalapeño sticks?: @bruce-0 Sounds like the fat was your problem. The elk is usually so lean and also a bit gamey you won’t notice much on freezer burn. You can tell that on the meat as well, it will look pale like th blood is gone away and starting to dry. Racid meat and fats are hard to recover from and cover up. I bought a chamber sealer to cure some of my freezer burn and rancid problem when freezing. Thanks so much for your great input and I could not agree more I do have a great vacuum packer that in the future I will have to put two more use in order to have a better quality product

@folsomwest you should be fine with 5 - 7 days

@pivodog thank you!!

you will like the tons it has a good flavor

@gravity-storm I really hope you stuffed them right after mixing and put the stuffed tubes in fridge overnight otherwise you will have a very difficult time stuffing them now.

So I decided to put them in the oven for a couple hours to make sure they were above temp. I feel better now about eating them

@jonathon Carrot fiber worked out great. Added it to my mix of spices and water, just had to add more water to bring it back to a nice slurry. Juiciest brat I have made yet. Will keep using it.

@austin Thanks so much. Two things you said really helped me out (well everything, but two in particular) 1) it has Sodium Erythorbate and 2) the PPM in Dry Rub----your math is the same as mine to achieve 120 ppm. I broke up what I have left and try some things. One is dry rub inject, two is to do a more simple traditional cure injection (will miss your great flavor profiles but will still use bacon taste booster, and three–the wife reminded me of a recipe for chunked belly that is bbq’d on the grill which is also great and it will be ready to eat before I’m done smoking. — On the last one my only concern is how many batches I can eat before I have I would have to schedule bypass surgery—it’s so good but man something that good can’t be good for for the ol’ ticker. Note sarcasm–hopefully far from that point but I’m apparently trying. Finally, everyone saved the day—should have checked my stock before starting. Now off to the Waltons site to order more supplies! Thanks again!

@twilliams It should be fine from what you are describing. Like I said before, just think of it like normal ground beef or ground pork. The smokehouse BBQ is very red though as the ingredients make it a lot darker.

@Jonathon [image: 1616426931810-ww.png]

@magician176 adapt and overcome.

I agree with option 3. The longer the mix sets the stiffer it becomes and can be a real pain to stuff.

@Ginny2099 If you have not ground the corned beef brisket, save it for St. Patrick’s day. If you are using lean venison, you may be able to find some fat pork or beef trimmings to mix with the venison at roughly 80 % lean venison and 20% fat. Call around and find a grocery or meat market that still trims out their meat for a source of fatty trimmings. Everyone’s tastes vary, but I like the flavor beef fat adds to venison snack sticks.

@scottAT mix by hand for this batch, work on mixer issue at a later date