Hey all!
I am fairly new at the meat processing process, so I need some advice. I attempted to make the buffalo/blue cheese snack sticks this weekend…and they dont have ANY buffalo or blue cheese flavor.

I Cut the package content into 1/5 by weight, got good protein extraction, and used 70/30 beef mix for meat. I also shook up package to mix the seasoning before weighing it out. The product looks and tastes good, but no buffalo/blue cheese taste at all. Anyone else have this problem?

BTW…the Meatgistics videos and this forum is awesome! Keep up the great work Austin and Jon!

Tubby

Jonathon

Thx for responding. I would not say they were dry, but were not real moist. I made a 5# batch, with a 70/30 beef. I did not use encapsulated citric acid or a binder. My cook schedule was as follows:

1 hour at 125
1 hour at 140
2 hours at 155
Finished at 175 until internal 160 internal temp.

I did go back and watch your video on protein extraction, and i dont think i got as good an extraction as I thought. Had some fat pockets in a portion of the sticks.

Any thoughts?

Thx

Tubby

Hello! My name is Ed Jordan from San Angelo TX. Love to hunt, and new to home processing. I own a propane smoker, as well as an electric masterbuilt smoker. I enjoy this forum and the vodeos Waltons puts out.

Jonathon
Thanks Jon! Will try a binder on next batch! I appreciate the quick response!

Tubby