Well I Guess super blend it is!!
Thank you for all the input. With 10lbs packed it might be a while before I do it again.

So I Did it!! I made the treats with some success. I used 10 lbs of clean tripe and ground it through a 5/16 plate and used carrot fiber as the binder.
They did not turn out the way I wanted but they are manageable and the Dog loves them.
What was not quite right was the firmness of the finished product. Tripe is a lot more fatty than I thought so no amount cooking was going to firm them up. Not sure what the answer will be to firm them up; more binder or another ingredient like liver.
Ideas??

Jonathon I would first get him some good probiotics to fix up the tummy issues. That will take about a week or two. Rice and pumpkin are about the only things that I know of. Have you tried Turkey??

Jonathon Thank you again! I will give it a whirl this week and post the results.
Yes the customers are pretty laid back but I want to change that with these treats. Tripe is supposed to be best when raw with all the bacteria but I just don’t want anything bad to happen to the dogs when i make these and cook them. However there nose is better than mine and I am sure they will tell me if it is good or not. I Hope!!

Jonathon Hmmm very interesting, I am not planning on smoking them just cooking them in the smoker with no smoke. What would be a good guess of a cooking schedule at about 225? I never did sticks before so not sure how long they will take without over doing it?
not really apposed to adding sure cure but to what benefit?

TexLaw Thanks for the info, I thought about the cure and not sure how much longer sure cure will add to the treats life when opened. I was planning on packing up small batches for about a week at most.

Hello Everyone.

I have been thinking about making some tasty training dog treats and I really want to avoid any grain fillers. So I decide that if I can make meat sausage I should be able to do the same for my dog with there fav ingredient; Tripe.
Any help would be great for making a ground tripe with, probably carrot fiber, stuffed into 15-19mm collagen casings then cooked and not smoked to 160-180.
After processing and cooking will I be able to cut up each stick into little nibs for the dog? will it hold its shape? any info will be great? If not will adding something like a bit of ground liver or something to help it bind?

Patrick

Made some Canadian Bacon in two ways, without pea meal and with.
I used the Blue Ribbon Cure and Taste Booster and injected the Lion to 18%. I interpreted that when injecting and then equalising in a 50/50 solution you do not have to rinse after the overnight equalisation, so I didn’t. After the overnight of equalisation I did notice that the Loin was solid as a rock across the whole lion, so to me it was well penetrated with seasoning. Then I took one part of the Lion and gently rubbed it with Maple syrup ( 1-2 TBLS) and coated with Pea Meal.
One note about the Pea that I made myself. I bought yellow split peas and ground them up in a coffee grinder, a food processor did not do the trick.
Followed the above smoke processes to 132.
Results:
As a lean smoked bacon it was excellent. Not to salty but not low sodium either.
As for the pea meal version it tasted the same as the none pea meal. (Go figure!) Inside it looked a bit rarer as I only put the temp probe in the none pea meal piece and perhaps the pea protected it form the heat a bit more.
The peal meal did not add any extra flavour but aesthetically it looked awesome, but not worth the mess unless you were to sell them. Would I do the pea meal version without the smoking? Maybe but not with the pea meal! to much mess for no extra flavour. A none smoked version is just that much quicker to make and the taste will be close. I’ll see in a few months after I go through these two batches!

Today I did a 50/50 thigh-breast mix with the Turkey Brats recipe. They turned out perfect. They were juicy with great texture. I only ran it through the grinder once with a 3/16 hole. Made them with the Habanero Mango Brat seasoning and wish I didn’t because as it was good for the Brat, I also made a smoked version, Like summer sausage, and there was just way to much going on in the flavour and even though the Heat is good, it just dominates the flavour.

raider2119 Thanks for the info.
However, so I have this correct. You made a peameal solution and injected it into the Loin? “ground the peameal to fine flour, mixed w/ water to a slightly thickened consistency, then injected it prior to brining”

How did you do that?

Jonathon

Got it thanks and it was a good read.
Looks like pea meal is the Original way to do it without smoking the Lion.
Thought as much. I was wondering how it would taste if it was coated and then all smoked?
Sounds like @Jim-Nowak has coated and then smoked and liked it.
Might try to inject it as above and use half as is, but the other half I might just before the smoke, coat with corn syrup or maple syrup and roll in pea meal than smoke.
Just curious what the smoke will do to the pea meal and also the corn or maple syrup flavours?

Jonathon

Did you or anyone ever try the pea meal or corn meal version?
If so how and when is the meal added? (before or after smoke)

Jonathon
Figured as much. Old time recipes with no understanding of cause and effect are hard to correct especially when we want one thing and to get it hurts another.
Traditionally in Eastern Europe lemon and vinegar was used to brine a lot of meats for the tangy flavour. However for the most part, that dried them out or left them tuff.
So trying to get that internal tang with a tangy sauce is my goal. Just a sauce on the roast is easy but makes for a confusing taste if you bite into the meat without any sauce. Making the meat with tang by using lemon or vinegar gives it that tang but really hard to make juicy or tender without cooking the day lights out of it.

The brine that was used is a carrot, celery root, onion, parsnip and lemon or vinegar brine.
Any ideas??

Thinking about celery salt, onion salt, celery juice powder (expensive) etc…

Jonathon

So cold phosphates make for juicier products but what if you want a tangy (lemon or vinegar) tasting product? you would have to add a acid which would then lower the PH and counter act the cold phosphate would it not?
Or is there a balance when used together?
Looking to make a brine for a roast with tang.

Jonathon

So since your profile picture is of you holding a fish I presume you like fish. So why is there no “how to” instructions on smoking or jerkying fish in the learning centre? Salmon would be a great place to start.
Would love to Jerky some salmon without costly trial and error.

So I have found that many times when I make a sausage product I like to use the same mix/recipe and smoke some and leave the other fresh. But the smoke product needs cure and the fresh does not.
Should I portion out the mix for fresh and smoke and only add the cure to the smoke portion or should I just mix cure into it all and have cure in the fresh portion unnecessarily?

Just wondering why you did not put a cure into the chicken brats even though you smoked them.