Venison Snack Sticks
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Derek_D 19 shouldn’t be that hard, how much water are you adding, is the meat super cold and is your gasket installed the right way? The gap should be down, on the meat side. Glad it came out well though!
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Derek_D Yeah, the smallest one is the 12mm and that fits the 19mm fine. Unless my math is off that’s almost exactly 3 lb of water and that should be fine as well. I’d be interested to see if you have the same issue on your next batch?
Also, super nice set up!
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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First run with venison snack sticks. Used Mandarin Teriyaki seasoning. 19 mm casings. These turned out fantastic!! I’m going to get some 21mm casings and try them. It was quite hard to crank the stuffer with the 19mm. Though it did work.
Derek_D
Very nice. Great looking work area.
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Derek_D Yeah, the smallest one is the 12mm and that fits the 19mm fine. Unless my math is off that’s almost exactly 3 lb of water and that should be fine as well. I’d be interested to see if you have the same issue on your next batch?
Also, super nice set up!
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Derek_D We recommend somewhere between 1 and 2 qts per 25 lb so that is between 2.1 to 4.2 lb per 25, so between 1.3 oz to 2.6 oz per lb. You were right in that so that shouldn’t have been an issue. I only use more than 1.5 qt when I am using a binder like sure gel or something like carrot fiber, or if I am specifically trying to recreate something.
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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Derek_D We recommend somewhere between 1 and 2 qts per 25 lb so that is between 2.1 to 4.2 lb per 25, so between 1.3 oz to 2.6 oz per lb. You were right in that so that shouldn’t have been an issue. I only use more than 1.5 qt when I am using a binder like sure gel or something like carrot fiber, or if I am specifically trying to recreate something.
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First run with venison snack sticks. Used Mandarin Teriyaki seasoning. 19 mm casings. These turned out fantastic!! I’m going to get some 21mm casings and try them. It was quite hard to crank the stuffer with the 19mm. Though it did work.
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I too like the labels. I like anything that helps the home processing look more professional. Do they make a smaller size as well for summer sausage?
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erich52 Austin and I are working on this. Would people rather have them designed so they can be printed on with a home printer or just the type that is peel and stick and you can write on them with a sharpie?
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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erich52 Austin and I are working on this. Would people rather have them designed so they can be printed on with a home printer or just the type that is peel and stick and you can write on them with a sharpie?
Jonathon can they be the same item? Just a blank page of labels with a sticky back you cou write on them or send them through the printer. I am not sure though they may have used an actual label maker.
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erich52 Austin and I are working on this. Would people rather have them designed so they can be printed on with a home printer or just the type that is peel and stick and you can write on them with a sharpie?
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I too like the labels. I like anything that helps the home processing look more professional. Do they make a smaller size as well for summer sausage?
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erich52 Check out sticker mule…they have weekly specials on things like labels, buttons, coasters, etc… It’s pro-quality all the way. If you have graphic design skills they can help elevate your projects for sure.
Joe Hell only bbq skills here. No graphic art abilities whatsoever.
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erich52 Check out sticker mule…they have weekly specials on things like labels, buttons, coasters, etc… It’s pro-quality all the way. If you have graphic design skills they can help elevate your projects for sure.
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Joe Hell in fact the only creativity I seem to demonstrate is the ability to come up with different ways to cook meat and wild game…it’s weird.
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Jonathan, I think they need a nice BLUE border on them. Keep the other team color away from this project… way too easy to sabotage!
denny66
Now they’re frightened… You know the true way. Just do it. -
Lol denny66 I’ push for the blue border but ultimately it is Austin’s choice so I feel like that would backfire. Okay, so ideal would be good for sharpie or printing from a printer. I don’t think that is unreasonable, we should be able to find something to meet that.
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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