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Meat Stick Basics Questions

 
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wambamsam



Joined: 26 Mar 2013
Posts: 2

PostPosted: Tue Mar 26 13 4:09 am    Post subject: Meat Stick Basics Questions Reply with quote

I just started processing my duck/geese/pheasant into jerky & beef sticks this past year and have been through only few batches. Grinding my duck/goose with 30% pork butt. My main problem is it gets a greasy film after smoking.(BTW: I am using a 3or4 tray Masterbuilt Electric Smoker.)

My next task is making some meat sticks with a bunch of goose breasts we just harvested, currently soaking in water and bleeding them out.

My questions are:
-Is it necessary to pack the meat into casings when making into sticks? Or is that a matter of hanging them or laying them out when smoking?

-What is the reason for hanging vs. laying them out flat when smoking?

I use a grinder and jerky gun. Last batch of duck I switched from the jerky nozzle to the round/stick nozzle and they seemed to work just fine without the casing, maybe just didn't have the typical snap or crunch that a stick can have. Guess I don't see the need for a casing unless you have to hang them?

Any thoughts on not adding pork and grinding the goose and just slicing 1/4" and smoking it that route?
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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Tue Mar 26 13 5:30 am    Post subject: Reply with quote

Welcome aboard Sam.
I've never done a goose. From what I understand they are quite greasy.
Just a thought, do it like boudin and cook it first to get rid of some of the grease.
Grind it, season and stuff.
Heck it might even make good goosedin. Laughing
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wambamsam



Joined: 26 Mar 2013
Posts: 2

PostPosted: Tue Mar 26 13 6:35 am    Post subject: Reply with quote

Whats the reason for stuffing the meat into casings?

I have done it once before with a 70/30 duck/pork mix and smoked them on vertical racks without the product falling apart. Any benefits for stuffing the mix into a casing?

Didn't know if maybe the grease would be coming from not letting them air dry prior to storing.

Thanks
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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Tue Mar 26 13 6:58 am    Post subject: Reply with quote

wambamsam wrote:
Whats the reason for stuffing the meat into casings?
Thanks

I like the snap that a casing gives.
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Harry Nutczak
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Joined: 01 Mar 2007
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Location: The Northwoods

PostPosted: Tue Mar 26 13 9:24 pm    Post subject: Reply with quote

You are smoking at too high of a temp, that is why the layer of grease.


The trick is to remove moisture without melting the fat, So start the smoking session as low as possible, (100 degrees) and raise temps no more than 10 degrees each hour.
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