Deer Pastrami Snack Sticks
(use 17 or 19 mm collagen casings)
2.5 lbs Course Ground Venison
1 1/4 TBS Morton Tender Quick (cure)
to taste Common non-iodized salt (0 to 1/2 TBS/pound)
2 TBS Soy flour (i.e. binder, concentrated soy protein - helps reduce shrinkage)
1/4 Cup water (needed to help mix the sugar, binder, & cure into the burger)
2 1/2 TBS Vegetable oil (optional - helps stuff the sausage through small casing)
1 TBS Brown Sugar
1 1/2 TBS Course Black pepper
1 TBS Coriander powder
1 TSP Whole or crushed coriander seed (crushed or coarse ground is best)
1 TSP Garlic powder (use no more)
Mix all dry ingredients and the water in a bowl
Add the meat & oil in a bowl & mix by hand. Gradually add the dry ingredients into the mix. (Note: If you have difficulty extruding the meat through the casing, add a little more water, but be careful the collagen casing can burst and water is one of the culprits.)
Transfer the sausage mix from the bowl into a gallon size freezer bag. Squeeze out as much air as possible and regrigerate overnight.
Stuff the sausage mix into 17-19 mm edible collagen casings.
Bake at 200 degree F until the snack stick reaches 165 degree F for 10 minutes. Afterwards, the sausage can be dehydrated if you like it dryer.
The final product requires refrigeration
(use 17 or 19 mm collagen casings)
2.5 lbs Course Ground Venison
1 1/4 TBS Morton Tender Quick (cure)
to taste Common non-iodized salt (0 to 1/2 TBS/pound)
2 TBS Soy flour (i.e. binder, concentrated soy protein - helps reduce shrinkage)
1/4 Cup water (needed to help mix the sugar, binder, & cure into the burger)
2 1/2 TBS Vegetable oil (optional - helps stuff the sausage through small casing)
1 TBS Brown Sugar
1 1/2 TBS Course Black pepper
1 TBS Coriander powder
1 TSP Whole or crushed coriander seed (crushed or coarse ground is best)
1 TSP Garlic powder (use no more)
Mix all dry ingredients and the water in a bowl
Add the meat & oil in a bowl & mix by hand. Gradually add the dry ingredients into the mix. (Note: If you have difficulty extruding the meat through the casing, add a little more water, but be careful the collagen casing can burst and water is one of the culprits.)
Transfer the sausage mix from the bowl into a gallon size freezer bag. Squeeze out as much air as possible and regrigerate overnight.
Stuff the sausage mix into 17-19 mm edible collagen casings.
Bake at 200 degree F until the snack stick reaches 165 degree F for 10 minutes. Afterwards, the sausage can be dehydrated if you like it dryer.
The final product requires refrigeration
