Deer_Pastrami_Snack_Sticks-PART-2 edit-1b

This is one part of a two part series on making Pastrami flavored snack sticks. Part 1 is mostly the first day's work (preparation) with a little into the second day's set-up and stuffing. Part 2 is the balance of the production (stuffing and cooking with the recipe at the end). Alternate methods of cooking are to cook 1 hr and dehydrate until ready. No details are given on packaging. -- edit 1b

Category:

Howto & Style

Tags:

• home-made
• snack
• sticks
• snacksticks
• slimjim
• pastrami
• deer
• venison
• elk
• dehydrator
• water-added
• 17mm
• 18mm
• 19mm
• collagen
• casi

[juhnnyblaze25]

I tryed u sticks and messed up idk what went wrong they were dry I cooked at 200 for 50mins what went wrong?

[rldel149]

Maybe over done, the small casings are a bugger to work with, you have to get them up to temp for food safety, if you add too much water they can burst/split or stay wet and if there isn't enough water/fat they can be dry/brittle.

Although you can use a binder or a fat replacement , mixing some cheap 60:40 hamburger (because it is cheap/high-fat) often helps the texture. You then can use less of it to work towards say 15-20% fat without actually having to source beef fat.

[arule500]

If you dehydrate the stick will you still have to refrigerate it

[rldel149]

If you dry them enough - no, they will be just like jerky.

[arthdand4]

Hello,

Just wondering if you have to soak these small casings like the larger ones or if you just use them as they are? On the video they sound crunchy while you are putting them on the tube. I just got my order from Allied-Kenco and they didn't come with any instructions.

I pulled some venison out of the freezer and I can't wait to try to make something, still debating with the hubby what to make first. Any suggestions?

Once again thanks for the help.

[rldel149]

Nope, collagen casings require no soaking. Brown ones are stouter than the clear ones. Will your stuffer fit the small casings? Check first before you mix the batch.

The soaking of natural casings is mainly to get the salt out & a little to soften.

The soaking of fibrous casings is to soften them.

In this recipe it is the coriander that throws in the floral flavor but it is intense. You might try to chop up or food-process the whole coriander & cut the load in 1/2 for the first try.

[juhnnyblaze25]

I need help and got some questions please email me

[jrb2001]

Great video - perfect for a first timer like me. The kit I used came with natural casings and I'd like to avoid that in the future. Where do you get your casings from?

[bigbubba8888]

great videos it took me over five years to gather up all the stuff i needed to do this now i cant wait to start.been doing alot of researching and watching people and asking alot of dumb questions but its starting to pay off. i made my first batch of brats and they where great.

[rldel149]

Serious as a heart attack!

If you got a tough wife/budget you may split the cost of equipment up w/your hunting buddies. This is especially common down south with hunting clubs. One buys the press, another the grinder, another attachments. That's a reason to keep to a standard like #12 Hobart.

I've heard tale (cadilac clubs - Docs & attys) even set up processing in fixed refer rooms.

Me, I'm like the old Johnny Cash song - "one piece at a time" except it did cost me a dime - or two!