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Re: Venison Snack Sticks

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Posted by Jackitup on January 17, 2011 at 06:33:30:

In Reply to: Re: Venison Snack Sticks posted by Rawtalent on January 17, 2011 at 05:42:37:

You're right on the meat tightening up, I should have qualified it by saying I stuff them and then let set overnite, that's what we always do for brats and sticks. We use 'sweeter than sweet' for our salt/cure now (great stuff) and use about 9 grams per pound as I remember. 9 x 30 equals 270 grams or 9.5 oz for 30 lbs of meat. Didn't notice the amount he posted, 5T not near enough. Hope he added some salt to that. I think alot of people confuse tender quick and similar stuff with pink cure. Most quick cures can just be used instead of salt. Pink cure should NOT be used by most. A pile the size of a quarter is enough to do 100 lbs, thus the pre-made quick cures to lessen the danger of OD'ing on it resulting in methemoglobinemia and very sick or dead. Tenderquicks and others like it are quite safe to use. But I'm sure you know this stuff already but others may not and I'll stop rambling now ;-)

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