Tex_77 that’s my favorite recipe…love them with philly cream cheese and at times add them to “egg bites” that I make using sous vide.

Retired157 What kind of adapter on your ice chest for Anova? I’ve used sous vide for the last couple years but haven’t modified a cooler yet.

Jamieson22 I use venison and pork butt. When I process a deer I grind it all and package in 1 or 2 lb packages and freeze(grind one).

I purchase pork butts, debone grind and package and freeze, noting the weight on the each package (grind one). I’ve thought about asking the butcher if he would grind the pork butt for me to save time and clean up.

A few days before I make sausage, I start thawing the meat block, usually 50:50 venison pork.

2nd grind- I have found that if I only put golf ball sized clumps of 1st grind meat into the throat of a #22 grinder, the 2nd grind goes well and fairly fast. I seldom have to use the tamper. It’s a bonus if you have a few ice crystals in the meat.

I also place the grinder head in the freezer prior to grinding.

Jalapeno candied bacon, yet to try it but looks promising from Kent Rollins… https://youtu.be/E8b7PwchlIg

Jonathon no, I’ve only used lean ground venison. I’m assuming you can add fat but shelf life would be short and globs of fat beaded up on the jerky probably wouldn’t be desirable.

@x7k6400 I’ve always used 100% ground venison for jerky. Adding pork may introduce fat or too much fat which is undesirable in jerky.

When finishing sticks or summer sausage via sous vide, can you just set the temp to 165 for a couple hours vs using temp probe?

Try Kent Rollin’s cowboy chili. I’ve cooked it a few times and my wife loves it.

https://youtu.be/nPItJS1gtVY

Chef Have the same canner…it’s been a good one and the large capacity is great when you have a lot to can.

Across…placed sticks in smoker as coils.

Made 2 x 10 lb batches of venison/pork butt snack sticks this last weekend. I placed coils of snack sticks on 4 (14x14) grills in a Smoke Shack 55 (made in 2003). They turned out very well and tasty. I used brownish 21 mm collagen casing and resulted in uniform sticks (no grate marks). I placed a temp probe into the end of a coil (top rack) and it appears the temp reading was fairly accurate, based on the outcome. First sausage of any kind I’ve ever made.

mtnjim I’ve made two 10lb batches of venison/pork snack sticks. I used 2:1 ratio of lean venison and port butt. I smoked using a Cook Shack model 55 smoker and started low (120F) without smoke and door ajar. I added smoke the 2nd hour and ramped up the heat every hour x 3 until the batch reached approx 160F in 4 hours. They taste and look great.

read the ground jerky information and it mentioned, “to internal temp of 160F”…how do you measure the internal temp of jerky when it so thin?

Joe, thanks for your response. I have a 10 mm plate and a 1/4 inch plate and I’ll assume these are medium sized plates. (I’m new to all this) Which of these would be best?

I’ll be grinding a whole deer (except for the backstrap) and would like your recommendations on the best single grind size. I plan to vacuum package 1 lb bags. I plan on making jerky from ground meat, snack sticks, brats and hamburger patties. I’ll add fat later, when making snack sticks or brats

Single or double grind?

thanks

Cook Shack SM055 here…