Finally bought a meat grinder and bought some collagen casings. I ground up about 5lbs of trimmings from the two hogs I killed in February and mixed it in with 1.5lbs of ground Buffalo, 1lb of Elk, and 1lb of venison. I mixed in some seasoning and then separated the meat in half. One batch was mild. The second batch was spiced with homemade habenaro hot sauce, crushed red pepper, and some store bought hot sauce.
After letting it sit overnight, I stuffed the first batch.
A few hours in the oven at 170*, you have this…
The recipe said to cook the snack sticks until you reach an internal temp of 160. That's too long. The first batch came out a little overcooked and had a dry crumbly aftertaste.
I did some research online and found that you can cook the sticks to an internal temp of 150. The second batch came out much better since I didn't cook it so long.
Looks good bro
I need to bust my grinder out one of these days and finish off the rest of the venison i have left. Those look great! :toast
And Mr. Kortsman did you bring enough to share with the whole forum? 😆
OK, thay look really good. :toast
Where do I send the meat. Have meat will travel!
