Gamebird Gourmet Pheasant Snack Sticks

[Jonathon]

blackbetty61 and PapaSop Both have ensured their stockings will be filled with more than coal as far as I am concerned!

If either of you has time could you watch the Venison Snack Stick and let me know if you feel the same about that one? We are getting ready to do A LOT of wild game processing videos and I just want to make sure that we are on the right track.

[AdamCA]

Jonathon I really liked this video as well and I think you did the same format on the Venison snack stick video as well. You can tell a definite difference between these and past “How to” style videos you guys have done. To me it is obvious that the quality of the content and presentation is getting better with each video you guys put out. Keep up the great work!

[PapaSop]

Jonathon
Excellent. Just as well done. Definitely on track with this format. Couple of side notes.

Sanitation: Great idea on this. Something I do every time no matter what type of meat. Perhaps worth a mention in all videos.

1/16 plate? Have never used one and didn’t know they were an option. 1/8 is smallest I have and so far yet to use it. Plan on using it for hot dogs after the holidays. Does Walton’s even sell them?

[AdamCA]

PapaSop I forgot about the 1/16th plate thing, I don’t even think that is a thing. My guess is he either meant a 1/8th or 3/16th but gave us a combination of both.

[blackbetty61]

Jonathon the venison video is equally as good as the pheasant one…I like the way you explain everything in detail in these new improved videos…great job

[Jonathon]

PapaSop i said it at least 3 times that week for some unknown reason! Absolutely should have been 1/8 so…not a perfect video

[PapaSop]

Jonathon no worries!

[MT Elk Hunter]

Jonathon said in Gamebird Gourment Pheasant Snack Sticks:

Venison Snack Stick

I’ve never used encapsulated citric acid, but it sounds like a good addition to stick making for me. In the video you did not specify how the acid is added. Is it dissolved in water or added dry? In the note section of the write-up, if I understand the process correctly, you may want to specifically add that the sticks should be smoked immediately after stuffing.

[Jonathon]

MT Elk Hunter You would add it during the last 60 seconds of the mixing process to prevent the encapsulation from rupturing and I wouldn’t mix it with water first. The encapsulation wqill stand up to room temperature water without any problem but I’d just add it dry as you are mixing. I had verbiage saying something like “If you added ECA you can skip this step” But I am going to change the order so that is first and a little more clear on what you can skip, I can see someone getting confused and thinking that they can skip the first step of smoking. Thanks!

[MT Elk Hunter]

Jonathon When you think about the order changes, don’t forget to mention that you prefer to add the encapsulated citric acid dry. In addition, if you update your already excellent “Cured Sausage: 202 Using Encapsulated Citric Acid” viedo, think about clarifying your dry preference. About 45-60 seconds in the video, the encapsulated citric acid is added to water and the comment is “leave that little bit of cotton seed oil over the top” which confused the issue for me. Thank you for all the generous time you and the others provide and take my commentary as constructive and nothing else.