1st time meat stick venture

[Blippo]

Hello
Starting to experiment with meat sticks and want some help to ensure i make the right purchases.

My plan:
Use chuck flap and beef fat farce
Slim Jim size stick end result

A Curveball:
I want to try to execute this out of a Rational Oven

Basically:
What size casing would i need and accompanied stuffer tube

What chemicals would i need to ensure a solid end result

Thanks for any and all help
Please let me know if you’d like any more information!

[gus4416]

I used ground venison and a jerky maker with a meat tube on it used some jerky seasoning put them on a jerky rack and smoked them till they reached 150 took them off and just let them cool they were great

[Jonathon]

Blippo Slim Jims are usually really thin, they are probably about 13-15mm casings and without a hydraulic or vacuum stuffer you might have a really big problem getting that to work. Pork fat is generally better than beef fat too. Pork fat has less color and flavor than beef fat and it is more creamy. You’ll want to use a binder, sure gel is probably the best one.

[gus4416]

I used a jerky stuffer and put the meat stick tube on add jerky stuffing to ground venison and just put them out on a Bradley rack with no tubes and smoked them to 150 and let them cool worked great

[Jonathon]

gus4416 Do you know how small you went on the casings?

[gus4416]

I did not use any casings

[Jonathon]

Ahh gotcha, yup then you can go pretty small! If you ever get the chance post pics of them!

[gus4416]

The only thing I did do different was to use one pound of ground pork and four pounds of ground venison no casings and just used the jerky tube that comes with the jerky think I made jerky the same way just laid it out flat on the rack

[gus4416]

Will have to make some more ate them all ready

[gus4416]

Hey there Jonathan what temperature do you smoke Canadian bacon on a pellet smoker

[Jonathon]

gus4416 Below is a good smoke schedule for Canadian bacon, if you can’t get it to start at 120 you have to decide if you want to try propping the lid to bleed out some heat or just start at 150 (or whatever your smoker will do)
Stage 1 - 120° with no smoke and dampers closed for 30 minutes
Stage 2 - 135° close dampers down and add smoke
Stage 3 - 150° for 30 minutes
Stage 4 - 165° for 30 minutes
Stage 5 - 180° until internal temp reaches 132° or until 145°

https://meatgistics.waltonsinc.com/topic/595/how-to-make-homemade-canadian-bacon-recipe?_=1600810851257