New to Forum - having issues with venison snack sticks

Discussion in 'Roll Call' started by tje355, Jan 11, 2014.

  1. tje355

    tje355 Newbie

    Good evening everyone.  I am from CT and have been hunting for over 20 years. A few years back I started butchering, grinding and making my own sausage. I have been very successful with simple things like bratwurts, jerky, links, and patties. I have had mixed success with venison snack sticks in the smoker and am beginning to get very frustrated. Let me give you the run down on my frustrations and see if anyone can help.

    I have a masterbuilt electric smoker with digital controls. Here are a few attempts I have made. I have had some come out ok and tried to follow the same exact step with very different results.

    All have been with Backwoods snack stick seasonings.

    I use the built in meat thermomter as well as an additional digital one and I also check the temp with a pen thermometer. I try to only open the door once during the cooking cycle. I have found that my thermometers have been accurate.

    1st attempt

    60% venison

    40% center cut pork loin (as fatty as I could find)

    19mm collagen casings

    course grind all meat

    stuff using a LEM stuffer

    in fridge overnight

    let stand on counter the next day for a few hours

    preheat smoker with no water to 100 degrees and let stick hang for 1 hr to dry

    120 for 2 hours after adding water but no smoke

    120 for 1 hour with smoke

    140 1 hr

    160 until internal temp of 152

    They came out with very little color and were extremely dry

    2nd attempt

    same meat and pre smoke instruction

    100 degrees for 1 hour no smoke to dry

    135 for 1.5 hours with smoke

    145 for 1 hr

    155 for 1 hr

    165 until internal temp of 152

    Very dry again with little color (these have come out good in the past with the same seasoning)

    3rd

    40% venison

    50% pork loin

    10% pork back fat

    same presmoke info

    130 for 1.5 hours

    140 2 hrs

    145 2 hrs

    150 2 hrs

    160 until internal of 152

    no color and again very dry

    On another attempt that I found on this forum I also tried the 60% venison and 40% pork loin mix smoked at 130 for 3 hrs and then poached in water at 175 until internal temp of 155. I am sure this works for some but these did not work for me. Pale color and dry.

    Please help me figure out what my issue is. I can cook summer sausage all the time with no issues.

    Thanks Travis
     
  2. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    I'm no pro... but you say your using pork loin ? there is no fat in the pork loin... next time try using boston butt instead... butts have almost a perfect ratio of fat to meat... try a 70/30 mix with boston butt and see what happens... myself i don't use a water bowl in the smoker.... let's see what some of the pro's have to say tho....
     
  3. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   

     

    Gary

     
  4. tje355

    tje355 Newbie

    Thanks. I have been checking out the site for a while...just joining now. Travis
     
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    TJE Welcome!  Give Jeffs 5 day E course a shot.  It has GREAT information and will give you a good foundation for successful smokes. and IT'S FREE!

    Worked for me.  .just saying...

    Welcome!

    Brian
     

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