Teriyaki

[Joemy96]

Any experience making sticks? I want to use the H-summer mix and liquid teriyaki for the flavor. Looking for advice on how much to use for a 10 pound trial batch. Block will be 7 pounds of venison and 3 pounds pork butt. Plan is 21 mm Fresh Collagen Casings, hoping not to have to much bite in the casings.

[kyle]

Joemy96 when I did it with franks red hot for buffalo blue cheese sticks, I used 2 cups of franks instead of water and only one cup of water for 25#. I think I could have used all 3 cups of franks. With teriyaki, I guess I would worry about it getting to salty. I know its a lot of work, but maybe try a 5 pound test batch first

[Joemy96]

kyle I’m thinking about the same, maybe 1/4 jar and do a test. I personally hate teriyaki but he wants it. He’s making it a pain already, 10 pounds teriyaki and 15 regular with cheddar. I could do all the Frank’s in a batch!!! I like hot.

[samspade]

I looked online and found tamari powder. It’s the same as teriyaki but does not have wheat (allergies).

[Joemy96]

samspade I’ll check it out. I was thinking adding some brown sugar, ginger and garlic to soy sauce

[samspade]

That would work just watch the salt content I guess?