Pizza snack sticks
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twilliams What made it so you tossed it out? I made this a while ago and liked it a lot better the next day but then Dylan made some here and I liked that better. It isn’t my favorite stick but I certainly didn’t think it was bad.
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twilliams What made it so you tossed it out? I made this a while ago and liked it a lot better the next day but then Dylan made some here and I liked that better. It isn’t my favorite stick but I certainly didn’t think it was bad.
Jonathon i am not sure what happened. It almost appeared to me as it created a gas inside the casing and expanded them. Then during cooking it really dried out leaving the casing not quite like shoe leather but tough and flexible. If you pinched it together it was squishy like a sponge feeling almost hollow. I did notice after adding 2qts of water and mixing to the required protein extraction it was alot stiffer meat than all the other batches i have made keeping my same ingredients and process. I couldnt even finish my 2nd stuffer full as it just kept blowing past the gasket. When i put them in the ice bath they floated telling me there was alot of air inside. All my other 125lbs i have done sank to the bottom of my ice bath tote. The only thing that changed from my other batches is i ran out of Natural spring drinking water so i had to use 1qt of city tap water. I find it hard to believe that city water would make it do that but i am at a loss on reasoning.
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twilliams Something is up then. Was this the same meat block where the taco was tart(12.5lbs venison 12.5lbs ground pork 2qts water)? Yes, snack sticks should sink not float. I’d say if you added two quarts and were still having trouble stuffing something else was happening. How old was the venison, was it yours or was it some you were doing for someone else?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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twilliams Something is up then. Was this the same meat block where the taco was tart(12.5lbs venison 12.5lbs ground pork 2qts water)? Yes, snack sticks should sink not float. I’d say if you added two quarts and were still having trouble stuffing something else was happening. How old was the venison, was it yours or was it some you were doing for someone else?
Jonathon yes same meat block as taco which is the same meat block as all other flavors that i have done which is currently 12 in the last month and a half. All venison harvested in November this year deboned by me. All pork butchered by a meat locker in May. Its really wierd
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twilliams Something is up then. Was this the same meat block where the taco was tart(12.5lbs venison 12.5lbs ground pork 2qts water)? Yes, snack sticks should sink not float. I’d say if you added two quarts and were still having trouble stuffing something else was happening. How old was the venison, was it yours or was it some you were doing for someone else?
Jonathon current flavors:
Mild w/pepperjack
Dill pickle
Jalapeno
Jalapeno w cheddar
Habanero w/ mozzarella
Smoked BBQ
Smoked BBQ w/cheddar
Willies w/hot pepper
Willies w/ghost pepper
Taco w/cheddar
Taco w/ghost and hot pepper
Pizza w/cheddar and mozzarella -
twilliams How man deer did you get this year! That’s more snack sticks than I have had the chance to make!
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twilliams How man deer did you get this year! That’s more snack sticks than I have had the chance to make!
Jonathon 3, my big buck and 2 adult does. Now remember, all my meat blocks are 50/50 venison to pork so it really stretches it out and some batches are just a 12.5lb plain season and 12.5lb cheese added for my 25lb meat block. Also keep in mind of deer size to region, our Southern Wisconsin deer of the adult size isnt uncommon to provide 50-60 lbs of deboned meat. My buck was probably more up around 80lbs. Im not sure what your Kansas deer run at for weight but i have heard that alot of deer in the southern regions are the size of german shepards
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I had the same problem with the pizza flavored snack sticks. I made a 10 pound batch of venison/pork butt. 70/30. Came out hollow/squishy. They taste ok, just dry. I put encapsulated citric acid and a pound of mozzarella cheese. They absorbed water from the ice water bath. Had to cut them into 6 inch pieces and squeeze the water out and dry on a cookie sheet in the oven. So i made a 5lb batch with angus beef chuck roast. Same result, hollow and squishy. Not sure why. All the other flavors came out fine.
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I had the same problem with the pizza flavored snack sticks. I made a 10 pound batch of venison/pork butt. 70/30. Came out hollow/squishy. They taste ok, just dry. I put encapsulated citric acid and a pound of mozzarella cheese. They absorbed water from the ice water bath. Had to cut them into 6 inch pieces and squeeze the water out and dry on a cookie sheet in the oven. So i made a 5lb batch with angus beef chuck roast. Same result, hollow and squishy. Not sure why. All the other flavors came out fine.
cykobowtech interesting
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cykobowtech and twilliams do either of you happen to have your bag still? There is a lot # on them I would like to check.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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cykobowtech and twilliams do either of you happen to have your bag still? There is a lot # on them I would like to check.
Jonathon i do. I will post it up here when i get home.
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cykobowtech and twilliams do either of you happen to have your bag still? There is a lot # on them I would like to check.
Jonathon unfortunately no i do not. I do have my order number but i doubt that will have batch number on it
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cykobowtech and twilliams do either of you happen to have your bag still? There is a lot # on them I would like to check.
Jonathon lot 911-1562
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cykobowtech Thank you, I will post the results here to what I find.
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Did you ever find any answers or explanations to this?
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Did you ever find any answers or explanations to this?
cykobowtech i asked as well but haven’t heard anything. Lets tag him Jonathon
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According to Excalibur, they had no reported issues with any seasoning with this batch. It is possible though that there was an issue and no one else had this issue. I did make another batch of it that was not that lot# and had no issues. The fact that 2 people had similar issues leads me to believe that there was some discrepancy with that lot but I am sorry, I don’t have more information!
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