Major Error, Please help!

Discussion in 'Wild Game' started by brohnson, Apr 30, 2012.

  1. brohnson

    brohnson Smoking Fanatic

    Well I have been smoking for a couple of years now and I WASTED almost 70 pounds of venison snack sticks last night. I have done snack sticks before with great success but I wanted to include the high temp cheese this time and I use the 21mm casings. I put it all in my smoker at once it was packed full. After 7 hours my sticks still were only up to 150 degrees and my casings had ALOT of moisture in them. Why would this be? I always slow cook them but never had problems like this before. Could it be because I packed them to tight in my smoker and maybe they could not breathe properly? I usually do 50/50 pork and venison but this time I did 30/70 pork and venison could that be a problem also? I feel sick and don't want to make this mistake again. Thanks
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Brohnson, morning....   Doesn't sound like anything is wrong to me....  Is it water or fat in the casings ??? 

    Are you concerned about the length of time ????    Not a problem if you used cure# 1.....   Were the dampers fully open to let moisture out....

    From the info in the thread, sounds like all is going OK.....  Take a pic of the smoker with the meat in it.....   Dave
  3. brohnson

    brohnson Smoking Fanatic

    Dave I am SOOOOOOOO DUMB!! I had a blonde moment I guess. Ihave been beating my head against the wall trying to figure out what I did wrong and I remembered. I forgot the seasoning and cure!!! So I pretty much was making a hamburger in a casing. Lesson learned I guess.
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Bronhson,      Do you know if the meat got to 140 deg. within the 4 hour rule ????  Sounds like it may not have.... 

    I would be concerned about the safety of the meat....    You will have to decide on whether or not it is safe to eat..... 

    The 4 hour 40 - 140 deg "rule" includes time in the mixing bowls, stuffing etc.....    

    Don't know what else to say....   Sorry.....

  5. brohnson

    brohnson Smoking Fanatic

    I tossed the meat Dave, it did get to the 140 rule but it tasted bad because of no seasoning, very important lesson I learned but I just hate wasting meat!
  6. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Good decision!
  7. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    I tend to stick with smaller batches, 24lbs max nowadays especially when doing snack sticks. I would probably get overwhelmed taking on a 70lb project. Sorry to hear you wasted all that meat, I would be so bummed.

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