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Non-Cattle Specific Topics
Recipes & Cooking
preserved smoked meats without sodium nitrate
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<blockquote data-quote="callmefence" data-source="post: 1399817" data-attributes="member: 24947"><p>Yeah sorry bout that. Just talking snack sticks. 80\20 ground venison and pork fat. </p><p>I grind the venison and pork then add the spice and cure per the instructions on the package. A package does 25 pounds and I usually do 12.5 pounds at a time.</p><p>After hand mixing I run it back through the grinder. Then we take in and stuff the casings. </p><p> Into the smoker for around a hour at the lowest heat it'll run . around 125.</p><p>Then I put in wood chips and turn up the fire to 200 and smoke until they read about 170. There have been times when I've smoked them hotter and faster due to time constraints. When their done They come in the house And I wipe off any grease with a paper towel. Once cool in a zip lock and in the fridge or freezer.</p><p></p><p></p><p></p><p></p><p><a href="https://postimg.org/image/42sema9a7/" target="_blank"><img src="https://s3.postimg.org/42sema9a7/1671.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p></p><p><a href="https://postimg.org/image/5jlsy5hjd/" target="_blank"><img src="https://s4.postimg.org/5jlsy5hjd/1667.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p></blockquote><p></p>
[QUOTE="callmefence, post: 1399817, member: 24947"] Yeah sorry bout that. Just talking snack sticks. 80\20 ground venison and pork fat. I grind the venison and pork then add the spice and cure per the instructions on the package. A package does 25 pounds and I usually do 12.5 pounds at a time. After hand mixing I run it back through the grinder. Then we take in and stuff the casings. Into the smoker for around a hour at the lowest heat it'll run . around 125. Then I put in wood chips and turn up the fire to 200 and smoke until they read about 170. There have been times when I've smoked them hotter and faster due to time constraints. When their done They come in the house And I wipe off any grease with a paper towel. Once cool in a zip lock and in the fridge or freezer. [url=https://postimg.org/image/42sema9a7/][img]https://s3.postimg.org/42sema9a7/1671.jpg[/img][/url] [url=https://postimg.org/image/5jlsy5hjd/][img]https://s4.postimg.org/5jlsy5hjd/1667.jpg[/img][/url] [/QUOTE]
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preserved smoked meats without sodium nitrate
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