what to mix with goose/duck snack stix?

Discussion in 'Making Jerky' started by aftershox454, Dec 28, 2010.

  1. hey guys-

    alright I did some snack sticks a while back out of the box and liked the flavor I got but was not pleased with the texture- very crumbly and inconsistent-

    i have another round of shot up birds coming my way and want to redo the snack stix with some other ground meat mixed in-

    the obvious choice for me is beef as it is already ground- but i do not know how it will mix-

    anybody out there have some reccomendations as far as what to mix with duck/goose and if it is beef- what lean to fat ratio do you use- 80-20, 93-7 ?

    any hep would be great-

    thanks in advance

    Alex
     
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Hi Alex,

    One thing you'll need to consider is total fat content. I make a chicken sausage from thigh meat, and I add beef fat to reach a total fat content of 15-18% by weight for a relatively lean sausage. Anything under 15% I've found to be too lean, and it can get dry/crumbly after smoking. I do a cured mix with TQ, and this helps so I can cold smoke and then transition to a hot smoke...great results with this amount of fat in a cured mix.

    If you were going to add another meat into the mix, say 50/50 duck/beef, you'll need 35% fat in the beef to get 17.5% fat content.

    I use beef trimmings from brisket when I trim/separate before smoking. I bag it up and freeze to save until the next sausage grind.

    For straight beef jerky strips or sticks I use 85/15 ground chuck.

    Eric
     
    Last edited: Dec 28, 2010
  3. as always thanks for the great help eric!
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now you definatly need some fat in your sausage. I normally use pork from a butt or shoulder. Now you can keep some of the fat that you trim off a brisket or a ham and use it too. I always just throw my trimmings in a baggie and weight them and then freeze them for later use.
     
  5. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    I mix my duck and geese 50% duck with 50% (80/20) pork butts. Sometimes I back off a couple of pounds of pork butt and add 2lbs of pure pork back fat. Always really good!
     

Share This Page