www.sausagemaking.org

Hey Big Guy,

I am about to try your Tequila Lime Teriyaki Sticks.

Tequila lime Teriyaki sticks


8 lbs. Venison
2 lbs. pork fat
5 Tbs. salt
2 tsp. cure #1
1 Tbs. white pepper, ground
1 Tbs. nutmeg
1 ½ Tbs. black pepper, ground
1 ½ Tbs. garlic granules
1 cup milk powder
1 cup Teriyaki sauce
1 cup Tequila
Zest from 7 limes
7 Jalapeno peppers seeded and chopped fine
1 tsp. special meat binder
Grind meat through fine plate, mix with spices well. Stuff into 22mm. collagen casings, tie into 8” links. Put in smoker( no smoke) to dry at 130 F for an hour, continue to smoke at 150 F for 3 hrs with heavy smoke, and slowly increase smoker temp to 175 F and smoke until internal temp of 155. Let cool in smoker.
_________________
Col. Big Guy
My question is about the salt content of the recipe. With the 5 TBS. of salt and the Teriyaki sauce added would this make the sticks very salty? The wife is sensitive about products that are too salty
Thanks a lot.

I didn't find them salty, but I love salt. try a batch if its too salty cut back on your next batch, you will be making these again, guaranteed.

Thanks so much for the input Big Guy! I will be trying these real soon, I already have the main ingredient, TEQUILA!!