Newbie making venison hot sticks

Discussion in 'Wild Game' started by stoney point, Oct 27, 2014.

  1. stoney point

    stoney point Newbie

    Greetings from the Fox Valley Area of Wisconsin.

    First time making hot sticks...

    5# ground venison (20% pork fat mixture)

    LEM Hot Snack Stick mix

    21mm Collagen casings

    #10 LEM meat grinder/ sausage stuffer

    Brinkman electric smoker

    I have smoked hundreds of pounds of salmon, catfish, and pheasant before. But I have never made anything out of the deer I shoot...until Saturday.

    My son and I made a 5# batch of snack sticks. Granted, we used the 21mm collagen casings, so they are on the large size of snack sticks.

    I used a combination of apple and hickory wood ( having access to both of those trees is a bonus).

    I smoked the sticks with the water pan until the internal temp was 160F. I then removed the water pan and added a large pile of hickory to get the darker color that I like, and a stronger taste of the hickory smoke. Some of them I kept with a less smoky flavor.

    They are a little drier than most sticks, but I don't like the greasy feeling of some sticks with 33% fat.

    The chips in the left side are my 12 yo son's first attempt at making jerky. I let him figure out why larger pieces of meat work better... he insisted on cutting smaller bite sized pieces, and lost 1/3 of them thru the grating in the smoker when they shrunk.
  2. Your sausage looks great.

    I usually dont take mine above 145 degrees since I use a cure. They tend to be more moist then.
  3. kenn1320

    kenn1320 Fire Starter

    Look tasty! Doesnt the LEM seasoning have a curing salt already?
  4. stoney point

    stoney point Newbie

    Yes, it does, but I was just following the instructions on the packet.

    We have made 25# of sticks already. They don't seem to last very long.
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Looks like a winner. You and your son will be making more!

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