Wild Game

I’d love to try and make your tender turkey venison as soon as possible! It looks so tender and scrumptious. Along with the fact your turkey venison has a long shelf life. Thank you for sharing how you make your turkey venison

Ok folks. According to Hakka brothers. Which is the sausage stuffer I have. 16 mm or 1/2 in tube is the smallest I have. I’m wanting to make venison sticks.I am needing a 12 mm tube for 19 mm casings? I’m a newbie here. I looked on Hakka brothers site. They have a 10 mm. But Isn’t showing a 12 mm. Any suggestions?

@Sternh8gen @BRagland1 You can get good sticks from 150 degrees by either propping the door and bleeding heat or just starting at 150. If you do that I would recommend loading your sticks before starting yorut smoker. That way they will have some conditioning on the smokers way up to 150. Then I would leave them at 150 with max humidity (they should dry on the way to 150) and smoke for 1 hour, then move to 160 then either 175 or 180 until they are done.

As Kurt said, a little different technique, but the end result is pretty much the same. Nicely done.

Wild Game: Cajun Goose Sausage Attend this entry-level class from Meatgistics University by watching the video, reading the article and post any questions you have! Why Goose Sausage? Goose Sausage is simply sausage that is made from a combination of Goose meat and pork fat. If you cannot get just pork fat you can use a 50/50 mix of goose to untrimmed pork butts but you will be happier with the finished product if you use 80% goose and 20% pork fat. Meat Block 10 lb Goose 2.5 lb Pork Fat (or 10 lb untrimmed pork butts) Ingredients: 1 bag Cajun Sausage Seasonings 11 oz for 12.5 lb batch Sure Cure 1/2 oz for 12.5 lb batch 3/4 quart of water Optional Ingredients: Sure Gel Meat Binder - 3 oz per 12.5 lb High-Temp Cheese - 1 lb Either Encapsulated Citric Acid - 2 oz per 12.5 lb OR Sodium Erythorbate - 3 GRAMS for 12.5 lb batch Equipment Meat Grinder Meat Mixer Sausage Stuffer Walton’s Sausage Tier (Optional) Casing Preparation We will be using 30mm Clear Collagen Casings and they don’t require any preparation, simply remove then from the package and load onto a stuffing tube. We chose the clear because we are going to hang these in our smokehouse, you can use smoked collagen if you want the mahogany appearance or even fresh collagen if you are going to coil the sausage on a rack in your smoker. If you try to hang fresh collagen in a smokehouse you are going to open your smoker and see all your product on the floor. It might not happen the first time you try it or the second but it will eventually happen, so don’t hang fresh collagen. Process Clean your goose and soak for 24 hours in salt water in a cooler. This will bleed the meat and give you better taste and consistency. Pack your goose meat into an 8-inch wide vac bag roll (or use multiple 8" diameter bags if you don’t have a roll) and freeze it almost solid. Cut the goose meat into chunks small enough to fit down the throat of your grinder. Grind the goose meat through a 3/8" plate. Grind the goose, and pork fat through a 1/8" plate (Yes, yes I know I said 1/16th" plate again, no such plate exists outside the crazy place that is my mind) Try to mix the pork fat in sporadically throughout the second grind to help disperse it evenly. Pork Fat With goose being as dark as it is and having a lighter consistency we really think it helped to go with straight pork fat, instead of a 50/50 mix of Goose to untrimmed Pork Butts. You want to go for either 20 or 25% fat content with these. Pork Butts If you cannot find any pork fat, you can use a 50/50 mix of goose and untrimmed pork butts Meat Mixing Mix seasoning, cure, sure gel, and a cure accelerator(unless it is encapsulated citric acid) with the meat. You want to mix this until you have very good protein extraction, you will know you have reached this when your meat starts getting very sticky and tacky and it pulls when you try to stretch it instead of breaking into smaller clumps. With a meat mixer, you usually want to mix around 8 minutes, being careful to change directions of the paddles every minute or so. If you used encapsulated citric acid you should add it, along with the cheese, during the last 60 seconds of mixing. This will prevent the encapsulation from splitting or the cheese smearing. Sausage Stuffing Choose the largest tube that your casing will fit over. We did both the 30mm clear collagen. With the collagen casings, you want to stuff until you can faintly see a swirling line down the casing. Then cut them to the longes length that you can hang in your smoker. Note The Walton’s Sausage Linker can be a big-time saver here. With just a little practice you can tie off your casings in a fraction of the time it takes to hand-tie them. Thermal Processing & Smoking: 120° for 30 Minutes (With No Smoke Or Humidity and Vents Wide Open) 140° For 60 Minutes (Add Smoke & Humidity and close vents 3/4) 160° For 60 Minutes (Continue Smoke & Humidity) 185° Until Internal Temperature is 165° Remove smoke & continue adding humidity, also close vents Cooling Run a 5-minute shower cycle with fans on OR Place in an ice bath for 10 minutes to stop the cooking process & help set the casing for the collagen and helps separate it from the cellulose. Wrap up With Goose, I think using pork fat made a big difference vs a 50/50 mix with untrimmed pork butts, this allowed the goose color, flavor and consistency to stand out. The cellulose casings worked wonderfully here, the skinless products appearance and consistency was a big hit Other Notes 24-hour soak in saltwater will help bleed the meat Remember to freeze your meat almost solid Without a cure accelerator of some kind, you need to hold this for 12 hours after stu8ffing before going to the smoker. Watch WaltonsTV: Wild Game: Cajun Goose Sausage Shop waltonsinc.com for Sausage Seasonings Shop waltonsinc.com for Meat Grinders Shop waltonsinc.com for High-Temp Cheese Shop waltonsinc.com for Boning Knives

Wild Game: Goose Pepperoni Sticks Attend this entry-level class from Meatgistics University by watching the video, reading the article and post any questions you have! What is Pepperoni? Pepperoni is a cured style of Salami that is traditionally made from Pork and Beef, but it can be made from 100% of either one or other meats like Turkey or Wild Game. If you are going to slow cure it then using 100% pork is recommended. In America, you can basically break down Pepperoni into Pizza Pepperoni and Sandwich Pepperoni, the Pizza Pepperoni is usually smaller in diameter and Sandwich Pepperoni is larger in diameter. Both can either be smoked in a similar fashion as a Summer Sausage or cold cured. Meat Block 10 lb Goose 2.5 lb Pork Fat (or 10 lb untrimmed pork butts) Ingredients: 1 bag Pepperoni Unit 11.2 oz for 12.5 lb batch Sure Cure 1/2 oz for 12.5 lb batch 3/4 Gallon of water Optional Ingredients: Sure Gel Meat Binder - 3 oz per 12.5 lb High-Temp Cheese - 1 lb Either Encapsulated Citric Acid - 2 oz per 12.5 lb OR Sodium Erythorbate - 3 GRAMS for 12.5 lb batch Equipment Meat Grinder Meat Mixer Sausage Stuffer Walton’s Sausage Tier (Optional) Casing Preparation We will be making some in 19mm Smoked Collagen Casings and some in 26mm Cellulose Casings. Neither of these casings requires any preparation but the cellulose casing is NOT edible so you must peel it before eating. Process Clean your goose and soak for 24 hours in saltwater in a cooler. This will bleed the meat and give you better taste and consistency. Pack your goose meat into an 8-inch wide vac bag roll (or use multiple 8" diameter bags if you don’t have a roll) and freeze it almost solid. Cut the goose meat into chunks small enough to fit down the throat of your grinder. Grind the goose meat through a 3/8" plate. Grind the goose, and pork fat through a 1/8" plate. Try to mix the pork fat in sporadically throughout the second grind to help disperse it evenly. Pork Fat - With goose being as dark as it is and having a lighter consistency we really think it helped to go with straight pork fat, instead of a 50/50 mix of Goose to untrimmed Pork Butts. You want to go for either 20 or 25% fat content with these. Pork Butts - If you cannot find any pork fat, you can use a 50/50 mix of goose and untrimmed pork butts Meat Mixing Mix seasoning, cure, sure gel, and a cure accelerator(unless it is encapsulated citric acid) with the meat. You want to mix this until you have very good protein extraction, you will know you have reached this when your meat starts getting very sticky and tacky and it pulls when you try to stretch it instead of breaking into smaller clumps. With a meat mixer, you usually want to mix around 8 minutes, being careful to change directions of the paddles every minute or so. If you used encapsulated citric acid you should add it, along with the cheese, during the last 60 seconds of mixing. This will prevent the encapsulation from splitting or the cheese smearing. Sausage Stuffing Choose the largest tube that your casing will fit over. We did both the 19mm smoke collagen and the 26mm cellulose casing so we did have to switch tubes. With the collagen casings, you want to stuff until you can faintly see a swirling line down the casing. Then cut them to the longes length that you can hang in your smoker. For the cellulose casings just stuff until they are full and smooth. These are very strong casings and you shouldn’t have to worry about blowouts too much. Once they have been stuffed you can twist them into links but then you have to tie off between every link. Or, you can go with a butcher twist that will give you bundles of 3 sausages. Note The Walton’s Sausage Linker can be a big-time saver here. With just a little practice you can tie off your casings in a fraction of the time it takes to hand-tie them. Thermal Processing & Smoking: 120° for 30 Minutes (With No Smoke Or Humidity and Vents Wide Open) 130° For 60 Minutes (Add Smoke & Humidity and close vents 3/4) 140° For 30 Minutes (Continue Smoke & Humidity) 160° For 60 Minutes Continue Smoke & Humidity 180° Until Internal Temperature is 165° Add Smoke & Humidity and Close Vents Cooling Run a 10-minute shower cycle with fans on OR Place in an ice bath for 10 minutes to stop the cooking process & help set the casing for the collagen and helps separate it from the cellulose. Wrap up With Goose, I think using pork fat made a big difference vs a 50/50 mix with untrimmed pork butts, this allowed the goose color, flavor and consistency to stand out. The cellulose casings worked wonderfully here, the skinless products appearance and consistency was a big hit Other Notes 24-hour soak in saltwater will help bleed the meat Remember to freeze your meat almost solid Without a cure accelerator of some kind, you need to hold this for 12 hours after stu8ffing before going to the smoker. Watch WaltonsTV: Wild Game - Goose Pepperoni Sticks Shop waltonsinc.com for Pepperoni Seasoning Shop waltonsinc.com for Meat Grinders Shop waltonsinc.com for High-Temp Cheese Shop waltonsinc.com for Boning Knives