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VENISON CHEESE SMOKIES

post #1 of 19
Thread Starter 

Wanted to use up some of the venison from last year.  Took five pounds of venison and five pounds of pork, ground them together in a medium plate.

 

Smokies and Pepperoni 005.jpg

 

Using my LEM 22 grinder

 

Smokies and Pepperoni 006.jpg

 

My seasonings mixed ( my own recipe ), then I added whole milk, eggs and high temp cheese.

 

Smokies and Pepperoni 007.jpg

 

All mixed up and going to the fridge for the night.

 

Smokies and Pepperoni 008.jpg

 

Using my FB Dyck stuffer and a #26 casing ( colagen )

 

Smokies and Pepperoni 015.jpg

 

And with my wife's help, we stuffed them in 6" lenghts.

 

Smokies and Pepperoni 016.jpg

 

All stuffed and waiting for the smoker to heat up

 

Smokies and Pepperoni 017.jpg

 

Out of the smoker after an IT of 160, then sprayed with cold water to lower the IT to 100, then hung for an hour to bloom

 

Smokies and Pepperoni 020.jpg

 

Ready for the vacuum packaging, and some for immediate eating

 

Smokies and Pepperoni 022.jpg

 

Some sliced shots.  A real hit with all who ate them.

 

Smokies and Pepperoni 023.jpg

 

Thanks for looking.

post #2 of 19

They look great, nice job!

post #3 of 19

A recipe would be GREAT!

 

My snack sticks shrink.  How do you keep your from shrinking?

 

They Look Awesome!

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #4 of 19

Those look terrific...

post #5 of 19

Those look deadly!

post #6 of 19

Those look great! icon14.gif

post #7 of 19
Thread Starter 

Smokie Recipe:

 

use 10 lbs of meat - any combination

 

Grind meat in 3/16 grinder plate once

 

Mix up - 2 C Soya Protein Concentrate

             1 T Ground White Pepper

             1 T Mace

             1 t Ground Ginger

             1 T Ground Nutmeg

             5 T Salt

             2 t Insta Cure ( Pink Salt )

 

Blend in - 3 C Whole Milk - Ice Cold

               3 Large Eggs

 

Mix in seasoning and let stand in fridge for 24 hours or overnight

 

Stuff in your favorite casing - I use a #29  ( I said 26 in the Q-view - my mistake )

 

Bring internal temp to 160 then take out and spray with ice cold water until it reaches 100.  Then let hang at room temp for one hour or so to let it bloom.

This will help with the shrinkage.

Place in cooler for at least four hours - preferrably overnight - then package or EAT.

post #8 of 19
Thread Starter 
Quote:
Originally Posted by WhiskeyPapa View Post

Smokie Recipe:

 

use 10 lbs of meat - any combination

 

Grind meat in 3/16 grinder plate once

 

Mix up - 2 C Soya Protein Concentrate

             1 T Ground White Pepper

             1 T Mace

             1 t Ground Ginger

             1 T Ground Nutmeg

             5 T Salt

             2 t Insta Cure ( Pink Salt )

 

Blend in - 3 C Whole Milk - Ice Cold

               3 Large Eggs

 

Mix in seasoning and let stand in fridge for 24 hours or overnight

 

Stuff in your favorite casing - I use a #29  ( I said 26 in the Q-view - my mistake )

 

Bring internal temp to 160 then take out and spray with ice cold water until it reaches 100.  Then let hang at room temp for one hour or so to let it bloom.

This will help with the shrinkage.

Place in cooler for at least four hours - preferrably overnight - then package or EAT.


If you want cheese smokies - add 1 lb of your favorite cheese.  I use high temp cheddar or high temp jalapeno jack
 

 

post #9 of 19
Thread Starter 



 

Quote:
Originally Posted by TJohnson View Post

A recipe would be GREAT!

 

My snack sticks shrink.  How do you keep your from shrinking?

 

They Look Awesome!

 

 

Todd


The internal temp of the sausage MUST be lowered as fast as possible to 100 deg.  I spray with ice cold water.  This system works everytime on any sausage I make so that it does not shrink.  Then let it bloom for an hour or so at room temp then put in the fridge or cooler.

 

Wes
 

 

post #10 of 19

I like the recipe

 

I dunk my snack sticks into an ice water bath.

They still taste good, but look wrinkly

 

Does the Soy Protein help with shrinkage too?

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #11 of 19
Thread Starter 
Quote:
Originally Posted by TJohnson View Post

I like the recipe

 

I dunk my snack sticks into an ice water bath.

They still taste good, but look wrinkly

 

Does the Soy Protein help with shrinkage too?

 

Todd


It may help but some of my other recipes don't call for it and they don't shrivel up either.
 

 

post #12 of 19

 

Looks Delicious!

Did you smoke the smokies as well? If so, for how long and at what temp with the smoke on and what type of wood did you use??

Thanks! 

post #13 of 19

Looks excellent!!

post #14 of 19

Nice job will have to try that one for sure.....drool.gif

post #15 of 19
Thread Starter 

I smoke them with white hickory for approx. 3-4 hours or until the internal temp reaches 160 degrees.  I preheat the smoker to 160 degrees then put in the product and add the smoke chips to the pan at the same time.  In about 1/2 hour it starts to smoke and I don't open it until the IT reaches 160.

post #16 of 19

Looks-Great.gif

post #17 of 19

Yummy looking sticks, WhiskeyPapa. I'll have to give those a try.icon14.gif

post #18 of 19

icon_cool.gif

Those look yummO for sure. Now I haven't tried putting cheese in my snack sticks yet. Did you use high temp cheese ?

post #19 of 19
Thread Starter 
Quote:
Originally Posted by mballi3011 View Post

icon_cool.gif

Those look yummO for sure. Now I haven't tried putting cheese in my snack sticks yet. Did you use high temp cheese ?



Yes, I use the high temp cheese.  If you use just regular cheese it seems to disappear into the meat.

 

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