What have I done wrong?
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Cabelas90 said in What have I done wrong?:
What did you do different in this batch vs the other 4-5 batches as i assume they turned out ok?
The 5 batches I have made were ok but not the flavor profile I am after. This was the first time I have tried this brand and Blend. Other than the seasoning I added the ECA trying to get a little tangy flavor.
39Buick Did they have the same Texture issue? Was the Process the same? I should have been more specific when i asked that. But what im getting at is seasonings generally would not cause a rubber texture that generally would fall into a process issue. Something like a Mushy Stick or Fatted out Stick would could be attributed to the ECA breaking and denaturing the proteins or meat being to warm ect.
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39Buick Did they have the same Texture issue? Was the Process the same? I should have been more specific when i asked that. But what im getting at is seasonings generally would not cause a rubber texture that generally would fall into a process issue. Something like a Mushy Stick or Fatted out Stick would could be attributed to the ECA breaking and denaturing the proteins or meat being to warm ect.
Cabelas90 I understand what your saying. Texture wise this batch is the 1st with this issue. I generally mix and season then into the fridge. Next morning, add ECA stuff and into the smoker. Process wise the only changes were the meat and the seasoning.
I used 3 pounds of venison burger approx 90/10 and 2 pounds of ground chuck 80/20. Previous batches were all ground chuck 80/20. Could my mince have been to lean? -
39Buick This is going to be one of those ones where its something tiny that we arent hitting on cause all your responses sound spot on, the only thing I can see now that MIGHT be an issue would be 2 days in the cooler. If your fridge had a higher than normal humidity or something the casings might have soaked back up some moisture like they did with mine the other day. I had a similar texture issue with mine though they weren’t separating!
When you get around to trying it again I’d recommend Willies, its our best selling snack stick seasoning for a good reason. And when you do, I suggest you go to the end of our most recent livestream for a coupon Austin made (https://www.youtube.com/watch?v=xfwCGwiBFaQ)
And yeah, we would recommend you go to at least 80/20 with 75/25 probably being better but I don’t think that it being too lean would have caused the issue you are showing but maybe Cabelas90 has a different thought on that?
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39Buick This is going to be one of those ones where its something tiny that we arent hitting on cause all your responses sound spot on, the only thing I can see now that MIGHT be an issue would be 2 days in the cooler. If your fridge had a higher than normal humidity or something the casings might have soaked back up some moisture like they did with mine the other day. I had a similar texture issue with mine though they weren’t separating!
When you get around to trying it again I’d recommend Willies, its our best selling snack stick seasoning for a good reason. And when you do, I suggest you go to the end of our most recent livestream for a coupon Austin made (https://www.youtube.com/watch?v=xfwCGwiBFaQ)
And yeah, we would recommend you go to at least 80/20 with 75/25 probably being better but I don’t think that it being too lean would have caused the issue you are showing but maybe Cabelas90 has a different thought on that?
Jonathon 39Buick 80-20 and 75-25 is definitely going to give you a better Stick Provided you have the seasonings there to tie up the moisture. Which i dont think with willies is going to be a problem. I think your going to get a lot closer to that jack links style with the willies. I would keep the ECA but i would definitely not hold it over night Id grind, mix stuff and cook all at once.
This is definitely one that has me scratching my head as far as the texture goes. -
39Buick By the look of them I’d say the mix is too lean and you didn’t stuff them tight enough. I swear this is the last time I’m saying this, try getting the smoke profile then into 170F water to finish. Seven hours seems like to long time for them to cook in general. You’d think the casings would dry out as time goes on but I don’t think this is the case, they get rubbery. If you mix and fry up a small test patty in a pan with no fat coming out, that’s a tell tale sign it’s too lean. I mix 50% venison and 50% pork butt, that’s my personal go to… to each his own!
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Parksider Don’t say that! I would say that finishing up in water thing has been the single most useful tip that a user has given. I know a lot of other people have also given some really good advice but that really is a game changer in a lot of different ways! Now, if we want to talk about things people shouldn’t say anymore it is ME and protein extraction!
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Parksider Don’t say that! I would say that finishing up in water thing has been the single most useful tip that a user has given. I know a lot of other people have also given some really good advice but that really is a game changer in a lot of different ways! Now, if we want to talk about things people shouldn’t say anymore it is ME and protein extraction!
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Cabelas90
Low and slow smoke for that time frame.
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