<![CDATA[Weekend Processing]]>Got to do a little home processing this weekend. Made some deer sticks 70% deer 30% pork fat and some Deer brats same ratio.
The brats i used a Custom blend recipe and i have to say i dont think i could get a deer brat any closer to a traditional brat flavor. they where great!
The Sticks Started with Pepper Stick and added a few other spices along with Sodium erythorbate, sure gel, and sure cure. I opted out of citric acid just for something different. The Sticks come on slow with a smoky flavor ending with just the right amount of kick! I stuffed into 19mm casings and smoked on the green mountain. I was surprised it only took 2 hours to smoke the sticks.Deer Sticks 1.jpg Deer Brats1.jpg

]]>https://waltonsdev.nodebb.com/topic/2250/weekend-processingRSS for NodeThu, 10 Sep 2026 21:04:02 GMTTue, 07 Apr 2020 19:42:18 GMT60<![CDATA[Reply to Weekend Processing on Sat, 11 Apr 2020 00:51:45 GMT]]>cdub, nice work brother. I can almost taste them.
PapaSop, I read your post (with a beer of course). Now I’m drinking beer with a bag full of jerky on the back deck.

]]>https://waltonsdev.nodebb.com/post/16083https://waltonsdev.nodebb.com/post/16083Sat, 11 Apr 2020 00:51:45 GMT<![CDATA[Reply to Weekend Processing on Sat, 11 Apr 2020 00:44:52 GMT]]>I agree with cab90 on the meat needs to be cold when grinding and the grinder needs to be cold (i put my auger, tube, holding container in freezer night before and wrap ice packs around grinder to keep cool). But, are you sure its actually fat out or could it be they are just dry and shrunk up? I ask because that is a long time to smoke/cook snack sticks to an internal 165. what diameter snack sticks? Try 1 hr at 140 and 1hr at 150. Also, I would not dry at 120, just bring to room temp for 1hr, then roll smoke at 120 when you put in smoker (some will disagree but thats ok). Keep smoking and trying different methods, all smokers are different.

]]>https://waltonsdev.nodebb.com/post/16082https://waltonsdev.nodebb.com/post/16082Sat, 11 Apr 2020 00:44:52 GMT<![CDATA[Reply to Weekend Processing on Fri, 10 Apr 2020 20:53:53 GMT]]>Jonathon
The water changed color a bit. Probably from the smoke but everything else seemed fine.

]]>https://waltonsdev.nodebb.com/post/16068https://waltonsdev.nodebb.com/post/16068Fri, 10 Apr 2020 20:53:53 GMT<![CDATA[Reply to Weekend Processing on Fri, 10 Apr 2020 20:51:17 GMT]]>PapaSop Interesting, that was my last good reason for putting them in vac bags still before putting them in the water.

]]>https://waltonsdev.nodebb.com/post/16067https://waltonsdev.nodebb.com/post/16067Fri, 10 Apr 2020 20:51:17 GMT<![CDATA[Reply to Weekend Processing on Fri, 10 Apr 2020 18:27:27 GMT]]>Jonathon
None that I noticed. Not even any loose pieces in the water itself.

]]>https://waltonsdev.nodebb.com/post/16043https://waltonsdev.nodebb.com/post/16043Fri, 10 Apr 2020 18:27:27 GMT<![CDATA[Reply to Weekend Processing on Fri, 10 Apr 2020 17:52:46 GMT]]>PapaSop Did your Sous vide circulator have any problems with oils, fat or pieces of casings getting sucked into the circulator?

]]>https://waltonsdev.nodebb.com/post/16038https://waltonsdev.nodebb.com/post/16038Fri, 10 Apr 2020 17:52:46 GMT<![CDATA[Reply to Weekend Processing on Fri, 10 Apr 2020 02:27:05 GMT]]>I also have been using my time at home to do some meat processing. I did 12 lbs of Bloody Mary snack sticks and 12 lbs of Hatch Green Chili brats this week. For both I used 7.5 lbs venison, 3 lbs pork shoulder, and 1.5 lb pork fat. I added 1oz carrot fiber to the brats. To the sticks I added 2oz carrot fiber and 2oz ECA.
The Hatch green chili is my new favorite brat flavor. I did half with hi-temp cheddar. Awesome!
The Bloody Mary Snack Sticks turned out great, but still can’t beat Willie’s. This was my second time using the hot water bath method. That’s the way to do it! I use a bull rack with my Jim Bowie GMG and can get all sticks on 3 trays without crowding. Smoked for 5 hours rotating trays every 30 minutes. Then into electric roaster with water at 170 for about 1 hour. Ice bath and then set out to dry for about an hour, then in the fridge for about 24 hours.
My first time using the hot water bath, I didn’t watch it and didn’t realize how quick it would finish. My water temp jumped to 185. Stick internal temp was at about 174 before I realized it. It seemed I had a little fatting out, and the sticks kind of plumped causing a different texture on that batch. This batch was perfect though.81F21846-5FAD-4C5F-BCFA-B4DCB97F7DE1.jpeg 1196BC1B-8243-47E4-958D-9020334E5972.jpeg 0748B102-E578-4F43-8581-DC2A1149065A.jpeg

]]>https://waltonsdev.nodebb.com/post/16001https://waltonsdev.nodebb.com/post/16001Fri, 10 Apr 2020 02:27:05 GMT<![CDATA[Reply to Weekend Processing on Fri, 10 Apr 2020 00:01:26 GMT]]>I always use ice bath on smoked cured sasuage and snack sticks, once it has hit 160 degrees put it in ice bath to stop the cooking process and then I dry them and let it reach room temp then in the refrigerator usually for a day till I get my Dear Wife to vac seal them and then in the freezer

]]>https://waltonsdev.nodebb.com/post/15991https://waltonsdev.nodebb.com/post/15991Fri, 10 Apr 2020 00:01:26 GMT<![CDATA[Reply to Weekend Processing on Thu, 09 Apr 2020 19:26:41 GMT]]>JerkyIsMySalad
I have to do the same thing with my jerky or I’d eat it all in one sitting… With a beer of course!

Just keep trying. You’ll get it. Always taste good no matter what they look like.

]]>https://waltonsdev.nodebb.com/post/15981https://waltonsdev.nodebb.com/post/15981Thu, 09 Apr 2020 19:26:41 GMT<![CDATA[Reply to Weekend Processing on Thu, 09 Apr 2020 19:20:42 GMT]]>PapaSop Thanks. I love Jerky. I have to vacuum seal it in small portions so that it lasts. Haha. I’m diggin the snack sticks too so hopefully I could master those!

]]>https://waltonsdev.nodebb.com/post/15980https://waltonsdev.nodebb.com/post/15980Thu, 09 Apr 2020 19:20:42 GMT<![CDATA[Reply to Weekend Processing on Thu, 09 Apr 2020 19:18:42 GMT]]>PapaSop
BTW. That new name you have is awesome. Speaks volumes.

]]>https://waltonsdev.nodebb.com/post/15979https://waltonsdev.nodebb.com/post/15979Thu, 09 Apr 2020 19:18:42 GMT<![CDATA[Reply to Weekend Processing on Thu, 09 Apr 2020 19:16:54 GMT]]>JerkyIsMySalad
They are. Had a number of issues with the LEM brand and this was my first batch with Walton’s. I could tell as soon as I started stuffing them they were better. What a difference. Never going back. Even when a few of them started wrinking in the smoker the water bath smoothed them right out. Only way I’ll do these going forward. Summer sausage as well.

]]>https://waltonsdev.nodebb.com/post/15978https://waltonsdev.nodebb.com/post/15978Thu, 09 Apr 2020 19:16:54 GMT<![CDATA[Reply to Weekend Processing on Thu, 09 Apr 2020 19:10:21 GMT]]>PapaSop Are those collagen casings? I seen some opinions floating around that the collagen casings may not hold up to the hot water. Also, some collagen casings are thicker like the LEM brand.

]]>https://waltonsdev.nodebb.com/post/15977https://waltonsdev.nodebb.com/post/15977Thu, 09 Apr 2020 19:10:21 GMT<![CDATA[Reply to Weekend Processing on Thu, 09 Apr 2020 19:00:26 GMT]]>JerkyIsMySalad
As far as a water bath. A roaster, turkey cooker and a meat lug are options. If you can’t do all at once just split it up. Does not take long to get them to temp.

d38aa3c2-90d3-4a1a-85b7-0b97b08c660f-image.png

This is a 10# batch I did with lug and Sous Vide circulator.

]]>https://waltonsdev.nodebb.com/post/15976https://waltonsdev.nodebb.com/post/15976Thu, 09 Apr 2020 19:00:26 GMT<![CDATA[Reply to Weekend Processing on Thu, 09 Apr 2020 17:53:20 GMT]]>JerkyIsMySalad You would still cool in a ice bath.

]]>https://waltonsdev.nodebb.com/post/15975https://waltonsdev.nodebb.com/post/15975Thu, 09 Apr 2020 17:53:20 GMT<![CDATA[Reply to Weekend Processing on Thu, 09 Apr 2020 17:44:35 GMT]]>akdave Do you then cool at room temperature?

]]>https://waltonsdev.nodebb.com/post/15974https://waltonsdev.nodebb.com/post/15974Thu, 09 Apr 2020 17:44:35 GMT<![CDATA[Reply to Weekend Processing on Thu, 09 Apr 2020 17:32:30 GMT]]>I have traditionally used a milk based binder and have never had a problem with fat out unless I got the smoker temp too hot, over 170 degrees for snack sticks. I firmly believe in 160 degree hot water bath to finish snack sticks, bring 140-150 in smoker than finish in hot water bath

]]>https://waltonsdev.nodebb.com/post/15973https://waltonsdev.nodebb.com/post/15973Thu, 09 Apr 2020 17:32:30 GMT<![CDATA[Reply to Weekend Processing on Thu, 09 Apr 2020 16:32:39 GMT]]>JerkyIsMySalad Haha its sure is a burden to carry! I would try a smaller batch and see what you come up with!

]]>https://waltonsdev.nodebb.com/post/15972https://waltonsdev.nodebb.com/post/15972Thu, 09 Apr 2020 16:32:39 GMT<![CDATA[Reply to Weekend Processing on Thu, 09 Apr 2020 16:06:50 GMT]]>Cabelas90 FYI, I changed my username from kanevak, but I do grind it partially frozen and keep bags of ice in the bottom of my meat lug. AdamCA is right, maybe I just need to go another 15 minutes or just buy a meat mixer. Well, I guess I will have to try again (shucks, huh?)

]]>https://waltonsdev.nodebb.com/post/15970https://waltonsdev.nodebb.com/post/15970Thu, 09 Apr 2020 16:06:50 GMT<![CDATA[Reply to Weekend Processing on Thu, 09 Apr 2020 16:00:14 GMT]]>@kanevak I dont think seasonings is the issue with that recipe especially with the binder. The recipes ive seen that just always fat out are usually like 3 ingredients because the hippies think everything is bad for you. Your fat % is good. Snack Sticks can Certainly be done without the water bath. Have you temped the meat that you grind? To warm and you cant get proper protein extraction also. I like to make sure its 31-32 deg when i start grinding. And Like AdamCA says you just plain may not be mixing it enough.

]]>https://waltonsdev.nodebb.com/post/15969https://waltonsdev.nodebb.com/post/15969Thu, 09 Apr 2020 16:00:14 GMT<![CDATA[Reply to Weekend Processing on Thu, 09 Apr 2020 15:56:59 GMT]]>@kanevak When mixing by hand you need to be mixing for about 25-30 minutes in order to get the proper amount of Protein extraction. It sucks, your hands are going to be very cold and cramp up a lot. I have the 20 lb meat mixer and it works perfect for me. I rarely make a 25 lb batch of anything and if I do it is usually a Fresh product and I just mix by hand enough to get the seasoning mixed in well.

]]>https://waltonsdev.nodebb.com/post/15967https://waltonsdev.nodebb.com/post/15967Thu, 09 Apr 2020 15:56:59 GMT<![CDATA[Reply to Weekend Processing on Thu, 09 Apr 2020 15:52:08 GMT]]>Cabelas90 I follow the Walton’s Meatgistics https://meatgistics.waltonsinc.com/topic/182/how-to-make-homemade-snack-sticks?page=1 except I use an 17 lb block of 13.5 lbs lean venison & 3.5 lbs leaf pork fat. I do hand mix but my wife and I take turns and we try to do it thoroughly! So are you saying that more seasoning will help?

How do you keep the water hot? I don’t have the means to hot water cook a 17 lb batch of snack sticks.

]]>https://waltonsdev.nodebb.com/post/15966https://waltonsdev.nodebb.com/post/15966Thu, 09 Apr 2020 15:52:08 GMT<![CDATA[Reply to Weekend Processing on Thu, 09 Apr 2020 15:41:55 GMT]]>@kanevak Whats your meat block and recipe? Ive seen some recipes that fat out no matter what as theirs just not enough seasoning to tie up the fat but those normally would be along the line of natural.
Joe Hell will tell you and although ive never done it yet I think he’s right Pull those sticks after the 140 step and throw in 170 deg water to finish!

]]>https://waltonsdev.nodebb.com/post/15964https://waltonsdev.nodebb.com/post/15964Thu, 09 Apr 2020 15:41:55 GMT<![CDATA[Reply to Weekend Processing on Thu, 09 Apr 2020 14:31:21 GMT]]>Joe Hell I mix by hand every time (4x so far, I’m a newb) & I still fat out every. single. time. I’m at a loss to be honest. I mixed thoroughly with a squeezing, turning move for 10-15 minutes. Meat was nice and sticky. Start in smoker (30" smoke hollow), hanging, at 120°F for 1 hr. 140°F for 2 hours. 150°F for 2 hours. 175°F until internal temp reaches 165°F, and then move immediately to the ice water bath for 15 minutes. If anyone could throw me a bone, I will take it!

]]>https://waltonsdev.nodebb.com/post/15963https://waltonsdev.nodebb.com/post/15963Thu, 09 Apr 2020 14:31:21 GMT