Grimpuppy
Well compounds sounded important. Haha. Thanks for the clarification.

keend0
Hey, it’s actually just a small galvanized stock tank from tractor supply. I hesitated saying this, because I figure someone will be convinced that it’s poison or something. I boiled water in the tank, then scrubbed it clean. None of the galvanizing compounds break down at 170°.

I should have also added that I use a Walton’s meat mixer and mixing for 8 minutes produces much better results, and less sticky hands, than trying to get good protein extraction by hand.

Jonathon
Ah, yeah I remember reading that. I’m guessing I was above 130 for that long. I actually used a half rate of Citric acid, and a full rate of smoked meat stabilizer. I had some sticks a few years back, whether I put too much in, or what, I don’t know, but they were super super tangy…so it spooked me from using citric acid. This was my first use of ECA since then.

After many attempts at venison snack sticks over the years, producing decent but not always reliable results, I think I have the process nailed.

This batch was 50% deer, 20% domestic pork fat, 20% lean wild hog, and 10% canada goose breast. I used the waltons pepper and garlic seasoning.

Keys to the success of the batch.
-Fresh pork fat. I’ve tried to use some that was maybe a bit frezer burned, and seemed to have some gristle in with it, and that was a mistake. I get the fat from a butcher here locally.

-Cold meat and fat. I think we all know this. But we get impatient. But I let that meat sit in the freezer between grinds, and if I am doing more than about 12 pounds, I pull it out of the freezer in two individual batches.

-I built a propane powered smoker with a separate firebox, and I set chunks of apple or whatever wood in the firebox where they smolder and smoke. I start at 120-130 for an hour. Then 140-150 for an hour. Then target 155 for a 3rd hour.

-I keep a water pan in the smoker, with an automotive sponge in the water. I have had one batch years ago that got dried out on the outside, and the center wouldn’t get up to temp. With the higher humidity from the water and sponge, this won’t ever happen again.

-Rather than finish the sticks in the smoker, I heat up water in a “dedicated for food” 4’x2’x1’metal tank to 170. After 3 hours the sticks were about 130-135 internal temp. I drop them in the tank over a propane burner, and they finish quickly. Like 30 minutes quick. The other advantage is they all seem to get done at the same time. The water is a great expediter and equalizer. Then I dump the hot water from the tank, and fill it with cold water for another 15 minutes or so. Using water works great for me. No more overcooked ends of the sticks. They all look perfect from end to end. Zero fat-out issues.

This process was of course perfected through trial and error, as well as through tips learned here at meatgistics.

twilliams
Funny, it censored my word. Might be…overkill, how about that.
I have “refaced” the plates before with sandpaper on a piece of glass. I felt like it did a pretty good job. Is that adequate before using the new blades?

twilliams
Ah, ok. Yeah my 3/8 grind happens no problem. Stuff flies through my #12 grinder. Following that, I’ve tried to follow recommendation of keeping fat separate from lean meat, and mixing seasonings with lean meat first, and the second grind through a 1/8 plate with fat is where my problem happens. If I mix the meat before that grind, it seemed much better. I did go ahead and order 2 more knives so I can pair a knife with each plate, might be anal, but it can’t hurt.

twilliams
I’m self taught, and I sure wish I knew what I was doing wrong, or borderline wrong. I think what happened was the grinder was just turning the fat that had clogged up the auger, and it was “shaving” it off on the plate. But I still and not sure what my actual issue was. When I’d clean out the auger it was just rock hard stuffed with fat. Is there a chance the fat was really dry from freezer burn or something? It was vac sealed and looked fine. Do you always go through a large plate with fat first?

Reviving an old topic, but looking for help. I get pure hog fat from a butcher for my meat processing, and I can’t get consistent grinding results. I started with not keeping it cold enough and getting fat smearing, a few years back. Now days I try to keep it cold and go back to the freezer between grinds. However…knowing when the fat is cold, yet not frozen, seems to be key. Yesterday I ground fat that was probably still mostly frozen, and when I ground it, it like flaked into tiny pieces, almost looked like was flakes. So when I tried for a second grind, it simply clogged up my grinder and wouldn’t flow through at all. Was this just an issue of being frozen? Is there a temp to keep the fat below before that isn’t freezing, like 40° or so? I’m nearing the point where grinding pure fat is more trouble than it’s worth. And that’s with good blades and plates of course. Any advice? Also, great video idea, cover fat grinding techniques and issues, walking us through what mistakes cause what issues, maybe even making some mistake sausage to show what happens. Thanks!!

Jonathon
I’ve made several batches of imitation bacon over the past few years. Mostly successfully. I’ve got the process of keeping meat and fat really cold down pretty well, and I end up with serious particle definition. That being said, the bacon this last time has great definition, but a lot of the fat melts away when cooking, leaving me with kind of a Swiss cheese look. Two factors may be at play here, one…I probably could have ground my fat one more time, I shorted the process by one grind, because I was lazy. Two, I didn’t own a mixer and I mixed it all by hand. ( I have a mixer now).
So that being said, I have used sure gel in the past, and I was wondering if soy protein blend might work as well, or potentially better, in binding the fat to the meat.
Thanks. The photo I saw my last batch.

Thanks. So also, if I want to cook before freezing, do I have to cook linked together so the meat doesn’t come out the end of the casings as much?

If I make brats with collagen casing, I’ve read that the links won’t hold. So how do you suggest I cook them before freezing? Leave linked together?

I ordered a 20 pound mixer with the 15% discount. I’m gonna give it a shot. If nothing else, not mixing 15 pounds of imitation bacon by hand will be nice

Jonathon working now, thanks.

Podcast says june2020, but I can’t make it work

I’m not having any luck with the discount code

Jonathon thanks!

I wish I could try one for a batch, then make my decision.

twilliams
Most of the time it’s lean venison or wild hog mixed with 20%ish of domestic pork backfat.

I make 75-100 pounds of sausage, imitation bacon etc each year. Usually in about 8-10 pound batches. I hear Jonathan in videos say how a mixer is necessary. I feel like we get good protein extraction when mixing by hand, but I also have some fatting out issues, and I don’t have heat issues or hot meat or dull equipment, so many the mix is my issue. What is your experiences with mixers, especially being half full. Do they improve the final product?
Thanks