Ground Venison and Chicken rods

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

sqwib

Smoking Guru
Original poster
OTBS Member
Sep 25, 2007
5,962
1,034
Philadelphia
This is from an  '09 smoke I had in my archives.

This recipe needs work and I was a disappointed in it The jerky was overdone and the chicken was too salty...used lemon pepper.

These were to be for a party and set out as a centerpiece for the guests to snack on, but I decided to not put them out.

I figured I would just post the pics...knowing how everyone on this forum loves to look at pics.

I wouldn't call it a complete fail...they make a nice centerpiece, but like I said it needs some work.

4da25b8d_20090416045.jpg


8015cd79_20090416046.jpg


da51bcc9_20090416047.jpg


1dd84241_20090416049.jpg


32ef06b2_20090416051.jpg


a4264ff6_20090416050.jpg


ca28c309_20090416055.jpg


ea419319_20090416060.jpg


0c8a7904_20090416061.jpg


cddef15a_20090416064.jpg


6882ca3e_20090416065.jpg


f4e6a81a_20090416070.jpg
 
I love your boquet.... are they for me.................
icon_redface.gif
 
Those sticks look a lot like my "Unstuffed Beef sticks" in my signature!!!

Nice pics!!

Bear
 
too bad it didn't turn out.  have you tried since?
No... however I like the concept, because it makes an interesting centerpiece, but will have to try again soon.

I think I had the heat too high
I love your boquet.... are they for me.................
icon_redface.gif

 
You wouldn't want em
Those sticks look a lot like my "Unstuffed Beef sticks" in my signature!!!

Nice pics!!

Bear
Bear I ll have to check yours out and revamp my next attempt, do you have one for chicken?
Looks Great SQWIB


Thanks...at least they look good
 
Those sticks look a lot like my "Unstuffed Beef sticks" in my signature!!!

Nice pics!!

Bear
Bear, just skimmed your thread, and what I realized was I was trying to get a Jerky type stick/rod, are yours more like a slim jim consistency?

Mine were too dried out and chalky (crumbly dry texture).

Looks like you made yours similar to sausage...I will definitely try this out.

Can these sit out at room temperature all day or do they need to be refrigerated, I noticed the cure and as hoping they could be set out as a centerpiece.

Great job BTW!!
 
Last edited:
Bear, just skimmed your thread, and what I realized was I was trying to get a Jerky type stick/rod, are yours more like a slim jim consistency?

Mine were too dried out and chalky (crumbly dry texture). Mine are very similar to the consistency of PA Dutch Ring Bologna. I'm sure you had that, being you are in Philly.

Looks like you made yours similar to sausage...I will definitely try this out.

Can these sit out at room temperature all day or do they need to be refrigerated, I noticed the cure and as hoping they could be set out as a centerpiece. I wouldn't set mine out too long. Couple hours maybe.

Great job BTW!!
Thanks,

Bear
 
 
Heck.. if they ended up being a bit on the yucky side at least they would make decent doggie treats??

...just thinkin' out loud! 


No, it has Onion and onion is toxic to dogs, they I ate a few and the rest were were trashed
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky