Any experience making sticks? I want to use the H-summer mix and liquid teriyaki for the flavor. Looking for advice on how much to use for a 10 pound trial batch. Block will be 7 pounds of venison and 3 pounds pork butt. Plan is 21 mm Fresh Collagen Casings, hoping not to have to much bite in the casings.

]]>https://waltonsdev.nodebb.com/topic/4830/teriyakiRSS for NodeFri, 11 Sep 2026 00:24:16 GMTWed, 29 Dec 2021 23:51:38 GMT60That would work just watch the salt content I guess?

]]>https://waltonsdev.nodebb.com/post/63248https://waltonsdev.nodebb.com/post/63248Thu, 30 Dec 2021 04:11:20 GMTsamspade I’ll check it out. I was thinking adding some brown sugar, ginger and garlic to soy sauce

]]>https://waltonsdev.nodebb.com/post/63235https://waltonsdev.nodebb.com/post/63235Thu, 30 Dec 2021 01:22:28 GMTI looked online and found tamari powder. It’s the same as teriyaki but does not have wheat (allergies).

]]>https://waltonsdev.nodebb.com/post/63234https://waltonsdev.nodebb.com/post/63234Thu, 30 Dec 2021 01:16:03 GMTkyle I’m thinking about the same, maybe 1/4 jar and do a test. I personally hate teriyaki but he wants it. He’s making it a pain already, 10 pounds teriyaki and 15 regular with cheddar. I could do all the Frank’s in a batch!!! I like hot.

]]>https://waltonsdev.nodebb.com/post/63229https://waltonsdev.nodebb.com/post/63229Thu, 30 Dec 2021 00:49:22 GMTJoemy96 when I did it with franks red hot for buffalo blue cheese sticks, I used 2 cups of franks instead of water and only one cup of water for 25#. I think I could have used all 3 cups of franks. With teriyaki, I guess I would worry about it getting to salty. I know its a lot of work, but maybe try a 5 pound test batch first

]]>https://waltonsdev.nodebb.com/post/63227https://waltonsdev.nodebb.com/post/63227Thu, 30 Dec 2021 00:23:25 GMT