Question for you guys.
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We had some Willies that we didn’t stuff into sticks because we were rushed for time (last February). We put it in 1 lb bags for fry patties. It was 50% deer 50% pork butts with sure gel and smoked meat stabilizer. I’m thinking about thawing out the packages I have and stuffing into sticks now. I should be alright to do this shouldn’t I?
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it will hard to stuff after being held not Shure how the freezing might add to the problem
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We had some Willies that we didn’t stuff into sticks because we were rushed for time (last February). We put it in 1 lb bags for fry patties. It was 50% deer 50% pork butts with sure gel and smoked meat stabilizer. I’m thinking about thawing out the packages I have and stuffing into sticks now. I should be alright to do this shouldn’t I?
ND Mike Try it, as long as you can stuff it it will be fine
I have stuffed summer sausage (larger diameter helped) after overnight with sure gel but not after freezing
Please let us know the results, stuffing, taste, texture -
We had some Willies that we didn’t stuff into sticks because we were rushed for time (last February). We put it in 1 lb bags for fry patties. It was 50% deer 50% pork butts with sure gel and smoked meat stabilizer. I’m thinking about thawing out the packages I have and stuffing into sticks now. I should be alright to do this shouldn’t I?
ND Mike said in Question for you guys.:
We had some Willies that we didn’t stuff into sticks because we were rushed for time (last February). We put it in 1 lb bags for fry patties. It was 50% deer 50% pork butts with sure gel and smoked meat stabilizer. I’m thinking about thawing out the packages I have and stuffing into sticks now. I should be alright to do this shouldn’t I?
Hmm. I’d be curious to know.
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We had some Willies that we didn’t stuff into sticks because we were rushed for time (last February). We put it in 1 lb bags for fry patties. It was 50% deer 50% pork butts with sure gel and smoked meat stabilizer. I’m thinking about thawing out the packages I have and stuffing into sticks now. I should be alright to do this shouldn’t I?
ND Mike let us know how it turns out.
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Couldnt you run it thru a grinder one last time before stuffing and mix a small amt of water to the grind
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Couldnt you run it thru a grinder one last time before stuffing and mix a small amt of water to the grind
samspade it is all ground and was ready to stuff. I would probably just add a bit if water too it and try stuffing it.
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We had some Willies that we didn’t stuff into sticks because we were rushed for time (last February). We put it in 1 lb bags for fry patties. It was 50% deer 50% pork butts with sure gel and smoked meat stabilizer. I’m thinking about thawing out the packages I have and stuffing into sticks now. I should be alright to do this shouldn’t I?
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samspade it is all ground and was ready to stuff. I would probably just add a bit if water too it and try stuffing it.
ND Mike if you have a jerky shooter that basically looks like an overgrown caulk gun that would be better. You may stress out the gears on your stuffer. My stuffing tube fits my caulk gun
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ND Mike if you have a jerky shooter that basically looks like an overgrown caulk gun that would be better. You may stress out the gears on your stuffer. My stuffing tube fits my caulk gun
twilliams that’s a good point.
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Cut it into pieces and fry it
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Cut it into pieces and fry it
Departing Contestant thatbis what we were doing with it. It is quite a bit spicier when in patty form and not smoked. My kids don’t like it…hahahah! I think it’s good.
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Departing Contestant thatbis what we were doing with it. It is quite a bit spicier when in patty form and not smoked. My kids don’t like it…hahahah! I think it’s good.
ND Mike kids…
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We had some Willies that we didn’t stuff into sticks because we were rushed for time (last February). We put it in 1 lb bags for fry patties. It was 50% deer 50% pork butts with sure gel and smoked meat stabilizer. I’m thinking about thawing out the packages I have and stuffing into sticks now. I should be alright to do this shouldn’t I?
ND Mike Hey Mike, I’ve done it successfully before. What I did is thaw and put in the kitchenaid mixer just to insure proper protein extraction (sticky) and adjusted the water IF NEEDED (and it wasn’t).
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Departing Contestant thatbis what we were doing with it. It is quite a bit spicier when in patty form and not smoked. My kids don’t like it…hahahah! I think it’s good.
ND Mike Too bad for the kids, more for you.
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ND Mike Hey Mike, I’ve done it successfully before. What I did is thaw and put in the kitchenaid mixer just to insure proper protein extraction (sticky) and adjusted the water IF NEEDED (and it wasn’t).
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Ok guys. Today was the day. I thawed out all the packages (8lbs) of Willies. I put it in a big mixing bowl and added about a cup of ice cold water. I hand mixed until it was very tacky. I then loaded the stuffer and gave it a shot. It stuffed very easily. I then loaded it into my newly acquired Smokin Tex 1400 smoker. Forgot to take a picture. Cooked at 125 for an hour. Added smoking wood and bumped up the temp to 150 for 2 hours. I then checked the temp and the sticks were at 132. I went in to check the temperature on the electric roasting oven. The water was at 160. I bumped the temp up a bit and went to grab the sticks. In the time I was messing around inside the temp had dropped in the smoker. I think the element went out. Put the sticks in the roaster and they were done in about 50 minutes. I was impressed with the results since it was previously frozen.
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Ok guys. Today was the day. I thawed out all the packages (8lbs) of Willies. I put it in a big mixing bowl and added about a cup of ice cold water. I hand mixed until it was very tacky. I then loaded the stuffer and gave it a shot. It stuffed very easily. I then loaded it into my newly acquired Smokin Tex 1400 smoker. Forgot to take a picture. Cooked at 125 for an hour. Added smoking wood and bumped up the temp to 150 for 2 hours. I then checked the temp and the sticks were at 132. I went in to check the temperature on the electric roasting oven. The water was at 160. I bumped the temp up a bit and went to grab the sticks. In the time I was messing around inside the temp had dropped in the smoker. I think the element went out. Put the sticks in the roaster and they were done in about 50 minutes. I was impressed with the results since it was previously frozen.
ND Mike Glad it worked out, All’s well that ends well
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
glen yep. This might be something I end up doing if we have lots of stuff going and run out of time.
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