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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


 
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