All in a day's works, or two....
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Just banged out 60# of Black Run venison sticks (20# plain, and 40# with habanero powder and pepper jack cheese), 25# each of habanero brats, holly breakfast, mild italian, and blue ribbon with cheddar. Smoked sticks and breakfast and finished in turkey fryer water bath. Made up some label from a wine bottle label template for the finish.
John C.
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Just banged out 60# of Black Run venison sticks (20# plain, and 40# with habanero powder and pepper jack cheese), 25# each of habanero brats, holly breakfast, mild italian, and blue ribbon with cheddar. Smoked sticks and breakfast and finished in turkey fryer water bath. Made up some label from a wine bottle label template for the finish.
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Just banged out 60# of Black Run venison sticks (20# plain, and 40# with habanero powder and pepper jack cheese), 25# each of habanero brats, holly breakfast, mild italian, and blue ribbon with cheddar. Smoked sticks and breakfast and finished in turkey fryer water bath. Made up some label from a wine bottle label template for the finish.
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Just banged out 60# of Black Run venison sticks (20# plain, and 40# with habanero powder and pepper jack cheese), 25# each of habanero brats, holly breakfast, mild italian, and blue ribbon with cheddar. Smoked sticks and breakfast and finished in turkey fryer water bath. Made up some label from a wine bottle label template for the finish.
Parksider my freezer is jealous !
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@paksider Like I’ve said, next time we go back to Rochester to visit my wife’s parents I am going to demand a free day to come down and see your processing area!
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Just banged out 60# of Black Run venison sticks (20# plain, and 40# with habanero powder and pepper jack cheese), 25# each of habanero brats, holly breakfast, mild italian, and blue ribbon with cheddar. Smoked sticks and breakfast and finished in turkey fryer water bath. Made up some label from a wine bottle label template for the finish.
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Parksider every thing looks amazing!! Well done. Really Like your labels Are they waterproof?
chippewa Avery says they are. Never had a issues from freezer to fridge and out. Get them on amazon they are Avery #22826. They are wine bottle labels and they have a lot of templates. I added a screenshot on excel so I could get all the options on one label then we just mark them off. It works…
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@paksider Like I’ve said, next time we go back to Rochester to visit my wife’s parents I am going to demand a free day to come down and see your processing area!
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Excellent work! Please share with us your stick process, meat/fat ratio, casing brand and specifics, cooking/smoking specifics, cooling method, finished product sizing and packaging…
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Just banged out 60# of Black Run venison sticks (20# plain, and 40# with habanero powder and pepper jack cheese), 25# each of habanero brats, holly breakfast, mild italian, and blue ribbon with cheddar. Smoked sticks and breakfast and finished in turkey fryer water bath. Made up some label from a wine bottle label template for the finish.
Parksider What type/ size bags are you using? Very nice looking.
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Parksider What type/ size bags are you using? Very nice looking.
Meateater1 I’m going to guess Walton’s 6x10 zipper chamber vac bags …that’s what I use at the shop anyway.
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Meateater1 I’m going to guess Walton’s 6x10 zipper chamber vac bags …that’s what I use at the shop anyway.
Meateater1 Using 6x10 non zipper bags, zippers are great but pricey so we skipped them this year. I use 8x10 for breakfast and 10x10 for sausage. I bought some 10x15 that were on clearance that we’ll pack 5# of meat into so we can just open the bag of ground meat and into the mixer to shorten the processing time since we run some big batches.
MT Elk Hunter 50/50 venison/pork, single grind on the smallest plate that came with the Weston butcher #22 grinder, mix in weston 44 mixer attached to the grinder, home recipe for spices-i do mix water and spice into a slurry then drizzle into mixer, waltons 19mm smoked collagen casings stuffed off a hydraulic stuffer, I smoke to get color-perfect cherry, I keep smoker around 150F for 4ish hours- again I focus on color. Then into turkey fryer water bath to cook to 158F, then cold water shower. We cut sticks 2" to 2.5" short of the bags, put labels on FIRST pack sticks, then into minipack 31 chamber vac and into freezer. Clearly that was the abridged version… took about 10 hours to do 60# of sticks, and 25# each of breakfast, blue ribbon brats, habenaro brats, and mild italian, plus another hour to package after sausage was frozen on sheet trays.
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Thank you for the reply. Your color is excellent and your method is very similar to my own. Considering a 50/50 venison/pork mix, what cut of pork are you using? I use a 70/30 ratio of venison/ 100% pork back fat which relives me of guessing the percentage of fat in something like a pork shoulder or butt, so I have a more consistent final venison to pork ratio. I know many recipes are sacred, but would you be able to share your stick recipe?
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MT Elk Hunter boneless pork butts from Restaurant Depot. I’ll see if I can find the recipe.
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Meateater1 Using 6x10 non zipper bags, zippers are great but pricey so we skipped them this year. I use 8x10 for breakfast and 10x10 for sausage. I bought some 10x15 that were on clearance that we’ll pack 5# of meat into so we can just open the bag of ground meat and into the mixer to shorten the processing time since we run some big batches.
MT Elk Hunter 50/50 venison/pork, single grind on the smallest plate that came with the Weston butcher #22 grinder, mix in weston 44 mixer attached to the grinder, home recipe for spices-i do mix water and spice into a slurry then drizzle into mixer, waltons 19mm smoked collagen casings stuffed off a hydraulic stuffer, I smoke to get color-perfect cherry, I keep smoker around 150F for 4ish hours- again I focus on color. Then into turkey fryer water bath to cook to 158F, then cold water shower. We cut sticks 2" to 2.5" short of the bags, put labels on FIRST pack sticks, then into minipack 31 chamber vac and into freezer. Clearly that was the abridged version… took about 10 hours to do 60# of sticks, and 25# each of breakfast, blue ribbon brats, habenaro brats, and mild italian, plus another hour to package after sausage was frozen on sheet trays.
Parksider Thank You for responding. Your work looks very professional. Please continue to share your craft. Enjoyed this very much!!
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Parksider Thank You for responding. Your work looks very professional. Please continue to share your craft. Enjoyed this very much!!
Meateater1 Just FYI, I do get all bags from Walton’s. I tend to buy them on free shipping days! Also, I just didn’t know what size to get initially so I ordered some from ebay, they will sell them in lots of 25. Once you get the size you want, then buy the case from Walton’s. I’ve yet to see anywhere else that will compete with their pricing and can’t beat free shipping.
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MT Elk Hunter boneless pork butts from Restaurant Depot. I’ll see if I can find the recipe.
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Almost ready to try snack sticks need professional opinions my smoker is pretty well temp regulated, should I try to finish my sticks off in smoker or should I do water bath as I have never done that before but it looks pretty simple, just put them in large pan water get temp to 160 AND WAIT TILL STICKS 156??
DAVE
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Almost ready to try snack sticks need professional opinions my smoker is pretty well temp regulated, should I try to finish my sticks off in smoker or should I do water bath as I have never done that before but it looks pretty simple, just put them in large pan water get temp to 160 AND WAIT TILL STICKS 156??
DAVE
akdave i think you want water at 170° and IT 160°. I vote to try half and half. Finish half in smoker and half in water bath then show us comparison results
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akdave Company line is 160° for safety but that is because it is the point of instant lethality for everything we are concerned with. The USDA has something called appendix a here https://www.fsis.usda.gov/wps/wcm/connect/bf3f01a1-a0b7-4902-a2df-a87c73d1b633/Salmonella-Compliance-Guideline-SVSP-RTE-Appendix-A.pdf?MOD=AJPERES and it lists the time and temp for lethality if you look at 156° only needs a few seconds to be lethal. Now, I’d say this is more okay in water than in a smoker because the water is a more constant temp and you can be more sure that all your sticks have reached that same temp.
Personally I set mine to 170° and they usually get there within the hour.
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