I used the 17mm "smokehouse chef" casing from Amazon. Little thicker than a slim Jim, but the best flavor, in my experience. Not cheap, though.
ground jerky
- Thread starter Archeryrob
- Start date
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I used the 17mm "smokehouse chef" casing from Amazon. Little thicker than a slim Jim, but the best flavor, in my experience. Not cheap, though.
Archeryrob
Undecided on a great many things
Byron, How did you mix your snack sticks? I have always used a drill or now a mixer on the grinder. You need to mixed really good to get a good protein extraction with the fat for flavor and texture. I use half beef 73% to deer to get about 13.5% fat and mix it well. My buddy just did some and did a hand mix and no protein extraction, it seemed clumpy and hard like and you couldn't taste the spices. His boy took his mixer for the drill and without it, it just did not turn out.
I use 21mm collagen casings as 19mm and smaller don;t seem to want to fit on the tube I have for the 5# stuffer as they are packaged. I have to pull it loose and hand stuff it on the tube. At that point I just eat the 3/4" or 21mm
I use 21mm collagen casings as 19mm and smaller don;t seem to want to fit on the tube I have for the 5# stuffer as they are packaged. I have to pull it loose and hand stuff it on the tube. At that point I just eat the 3/4" or 21mm
- Jul 29, 2014
- 50,067
I bought one of these as I was not yet convinced I would like the end results.
I do have a LEM 5# sausage stuffer which has smaller tubes.
Attachments
- Jul 29, 2014
- 50,067
I will check them out. Thanks!
My first(and only) attempt was pure ground venison. Following the instructions, I hand mixed the concoction for five minutes, then immediately stuffed the casings. Then I put them in the fridge overnight to absorb the seasoning and cure. Before baking at 200 deg, I let them stand for an hour to become room temperature.
I too have the 5# LEM stuffer I use for casing my pork sausage very year so I can go down in casing diameter. The hand loading of the casings is not a bother to me. I had to do that on my jerky shooter anyways, plus I use natural lamb casings on my pork which can be a bit trickier.
That will work, I started out with something similar, maybe smaller, 20+/- years ago. It was a nesco kit, maybe held about 1/2 pound, at the most. Once you figure out what mix you like, you will start doing larger batches. With a small gun you spend a lot of time loading meat into gun. I think mine holds around 2 pounds of ground meat, less loading, less hand washing, etc. I “squirt” mine directly onto dehydrater trays and cook.
This thread seems to be going south, talking about meat and squirting, but I want to describe it the best way I can.
Pure venison won't cut it, you need a little fat. Try 10% beef or pork fat. Also try letting the mixture marinate, then stuffing right before cooking.
I also like to smoke for an hour, then throw in the oven.
- Jul 29, 2014
- 50,067
I'm guilty of the squirting addition, I guessThat will work, I started out with something similar, maybe smaller, 20+/- years ago. It was a nesco kit, maybe held about 1/2 pound, at the most. Once you figure out what mix you like, you will start doing larger batches. With a small gun you spend a lot of time loading meat into gun. I think mine holds around 2 pounds of ground meat, less loading, less hand washing, etc. I “squirt” mine directly onto dehydrater trays and cook.
This thread seems to be going south, talking about meat and squirting, but I want to describe it the best way I can.
I've got the smoker, so I'm good there. Both you and Rob have convinced me on the addition of beef into the mix. What's good to use? Hamburger or should I grind up some 'chuck' or what?
I'm guilty of the squirting addition, I guess
I've got the smoker, so I'm good there. Both you and Rob have convinced me on the addition of beef into the mix. What's good to use? Hamburger or should I grind up some 'chuck' or what?
I would just see if you can get fat or trimmings from the closest butcher shop. Sometimes I also use cheap bacon.
Ammo Jon
Ultimate Member
- Mar 3, 2008
- 21,055
We should have a taste off. As a none hunter I don’t have a reference point so I can be unbiased 
We should have a taste off. As a none hunter I don’t have a reference point so I can be unbiased
I’ll mail you some.
- Jul 29, 2014
- 50,067
Dang. I usually have pork fat stashed in one of my freezers along with bacon ends, but we didn't do our pig fest this year, thanks to Chyna...
No biggy. Will get some fat in the mix, one way or the other.
First batch this year. About to start dehydrating. Look closely, there are some feet.
Ammo Jon
Ultimate Member
- Mar 3, 2008
- 21,055
First batch this year. About to start dehydrating. Look closely, there are some feet.
View attachment 329032
You really make good use of the deer. Hooves and all?
StantonCree
Watch your beer
- Jan 23, 2011
- 23,932
First batch this year. About to start dehydrating. Look closely, there are some feet.
View attachment 329032
Is that an old Nesco?
- Jul 29, 2014
- 50,067
Paws. Or is it hooves? It's a sin to leave it there...
Yes- it’s over 20 years old, but it’s my favorite. A real classic.
- Jul 29, 2014
- 50,067
Archeryrob
Undecided on a great many things
These is no such thing as "Cheap bacon" any more. $9 to $12 a pound at the store. I am not buy that to grind up.
If you find a butcher handing pigs, like I have in Martinsburg, you can get pork fat for $.50 a pound. Maybe more now with everything going up. You want 15% - 20% fat possibly. Maybe at least 10%. I cut with 73% ground beef 50/50 to make it less Deery, for the wife and they makes it 13.5% fat content
That's definitely been a problem.
BJ's house brand bacon used to be $9.99 for three pounds, and go on sale for $7.99. Now it's $14.99!
