Chewy loose stick casings
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Drake
Been thinking about this a lot the last couple day’s. Perplexing to say the least.
Your process looks fine. Like I said, the casing quality would have been my first guess. Since you’ve had success with both that don’t even seem to apply. As I said earlier, I did have issues until using Walton’s casing’s… Problem solved, at least on my end.A couple thoughts…
Fat cap on the butt. Definitely use this. You need some fat in the mixture, the venison alone is lean enough. I’ve always used pork butts a various rates. 80/20, 70/30, 60/40 and have now settled on 50/50. I think the 50/50 gives a better mouth feel and stretches that precious venison a bit.
Ice bath is important as Jonathon said. Not just cold water.
As twilliams said, pretty is not important here. Get the finished product first.
We’ll get this figured out!
Yes sir, as we speak I have pork butts and venison thawing to get ready for the grinder. Seasoning should be delivered this afternoon. So we will see what happens in the next couple of days.
I will do a little adjusting and hope for the best.I will let you know what happens this time.
Thank you for all the suggestions.
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Yes sir, as we speak I have pork butts and venison thawing to get ready for the grinder. Seasoning should be delivered this afternoon. So we will see what happens in the next couple of days.
I will do a little adjusting and hope for the best.I will let you know what happens this time.
Thank you for all the suggestions.
Drake photos of this up coming adventure please
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Drake good luck
. We’re rooting for you.
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