- Dec 23, 2015
- 4
- 10
I new to making deer sticks. I've tried a few small 5lb. batches and the flavor is ok but still fine tuning. Im using 1 lb ground pork butt and 4 lbs venison with con yeager spices but I'm having trouble with the casing sticking to the meat. Im getting a jelly like grease in between the them. I'm using a 21 mm. mahogany casing and starting out at 120 for 2 hours and then slowly raising temp. every hour to 180. I'm pulling them out and letting them cool to room temp but not getting any shrinkage. Help will be greatly appreciated