Five Seasons Posted January 7, 2019 Share Posted January 7, 2019 Over the summer I bought more stuff to help prepare wild game, I already have a grinder with a sausage stuffer attachment and I bought the LEM stainless jerky gun. I had this Hi mountain sausage making kit that I honestly think I got at Gander's going out of business sale. Anyhow, this past weekend I was going to finally take a stab at sausage. Baby steps of course. Small batches and pre-packaged deals until I got the hang of it and get more creative/exploratory. 1st problem. This summer sausage kit came with 2.5" casings. Holy cow, the largest tube I have is 3/4" and a quick search didn't find any of the basic stuffers come with anything that big, and honestly I'm not sure I want to buy a dedicated stuffer just yet. Should I just scrap the casings? I believe they're the fibrous non-edible kind. Follow-up, do you guys buy your casings online or local? Again not looking to get crazy out of the gates. 2nd question. I defrosted 6 pounds of ground (80/20) and wanted to try 3 pounds of jerky and 3 pounds of snack sticks. This time with the packets that came with my jerky gun. I screwed up my jerky recipe and added the recommended water for sliced meat instead of ground, but I'm not sure the extra water hurt it terribly (12 ounces instead of 2 lol). Anyhow all went according to plan and I tried 2 methods for the jerky. One is the oven method and the other is my parents old Ronco food dehydrator from the early 90's. The dehydrator mentions something like 48 hours and when I checked this morning to rotate they seemed done, but I'm going to let it go till this afternoon. The over method (75min one side 200* oven door cracked open, 75 min on other side door closed). They came out good, a little salty but edible and my kids already chowed down a bunch. Question here is this. They're crispy. Not chewy at all. Is this normal for ground jerky and the difference between sliced and ground jerky? I'm used to chewy jerky. Results are still out on the dehydrator method. Didn't use casing for the snack sticks, but they seemed to come out ok as well, but it's funny that 2 different style baking sheets resulted in different levels of "cooked" sticks. Everything is in the fridge now per recommendations. It's a lot but not sure it's enough to bother freezing. idk... Quote Link to comment Share on other sites More sharing options...
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