SalmonSmoker...Question

[Kip]

Hi SalmonSmoker, I was going to reply to my former post, but it is gone.

I made a batch of the venison pepper sticks on Thursday. Here is what I experienced. I followed the recipe that you gave, with the exception of more pepper, more garlic, and less ground mustard. The flavor was excellent, but they were really greasy, and had a texture like liverwurst. What did I do wrong? I am thinking that next time I will not add the fat and use 100% venison. I am also thinking that I ground the meat too much. I think using a bigger screen in the grinder should take care of the texture problem. Do I really have to use any fat in the meat? Thanks for any input. Kip
PS: What does the Mace and Mustard powder do? It doesnt seem to have any real flavor. Just a question.

[This message has been edited by Kip (edited 02-11-2001).]

[Salmonsmoker]

Kip,

The various seasonings (like mace and mustard) each make a unique contribution to the final flavor. The great thing about making this stuff is that you can experiment and get just the right flavor for your taste.

As for the fat content......on one occasion, I made a batch of "just venison" sticks. They were quite dry. We tried another batch (with beef) and trimmed all fat away so that it was only clean red meat. That one would not even hold together....it turned out crumbly. I would try to reduce the fat content next time to find a consistency that you like....and yes, you need to use a course grinding plate and grind the meat only 1 time. Next time you are at the grocery, take a look at "ground round". That consistency that seems to work best for us. When my meat/fat mixture looks like that, it turns out excellent - not too fat, not too dry.

Let me know how it turns out.

ss

[Kip]

Thanks Salmonsmoker. I am going to give it another try this week. I used beef fat last time. This time I will use pork fat, but cut back the amount. I will let you know how it turns out.

[Kip]

Hey Salmonsmoker, I made another batch up today. I changed around the amounts of spices and cut way back on the fat. I think I got a winner. I just need to do a little fine tuning.

Your tip about the course screen in the grinder did the trick on the texture of the meat. Thanks for the tip.

Anyone know where I can find a large quantity of legal venison? :)

[Salmonsmoker]

Kip,

Glad I could help.

If you use your web-browser and go to 37.com and then enter "commercial Venison sources" you will probably find many places to purchase farm-raised vension. I know there are some listings in my paper file....will post them for you this evening. HOWEVER: if you are thinking about making a commercial product, it requires a license from the USDA (United States Department of Agraculture.) Much better to make it for your family and friends - give it away as gifts - you can even ask for donations - just don't advertise it for sale.

You could make up a batch and bring it to this summer's Michigan-Sportsman outing.

Enjoy.

ss

[Kip]

Salmonsmoker, I have no intentions of going commercial. I was eluding to the fact that I am almost out of venison for the year. My freezer went on the fritz, and I had to give almost all of my venison away so that it would not go bad. I appreciate the help. Thanks again, Kip