Toggle sidebar

Venison Snack Sticks

  • 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.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
That dang mail man. He musta lost the package of sticks you sent me
icon_eek.gif


2thumbs.gif
 
hey Roller,

  I got 20#'s of ground deer thawing right now, the last time I did this mine came out pretty dry, I was thinking of adding a little more water to the mix, I use High Mountain seasonings kits with a little high temp cheese. I see on here that some will add soy protein, what is the benefit of adding that?

any thoughts?

thanks

bob
 
Those look great. I make mine with about 20% ground pork added to the mix. I have also mixed in high temp. cheddar which makes these awesome sticks even better. I just can't believe that it takes 9 hours to get up to temp. I smoke mine around 160* and it only takes about 3 hours to get up to 165*. They look great man!
 
I did mine last weekend, made up 4 flavors but I changed up the method I normally use.  Not sure if I like the hanging method, the tops of the sticks were very dry while the bottoms were too moist, the middle was the best. I stuffed the 19mm casings pretty tight use my LEM stuffer yet the sticks were fatter at the bottom then the tops, I figure I would get a little shift do to gravity but didn't think it would be this much.  Maybe I made the stick to long? or to moist? to low of a start temp to harden the casings?

does anyone got any suggestions?

snack sticks 1.JPG

snack sticks 1.JPG

 
dodersmokedmeat said:
 nice job, they look great. do the pre mix boxes come with soy protien or any kind of powdered milk in the seasoning? ill be making some 100% venison stix tomorrow. ive made them before, using my own season and #1 cure. this will be the first time i add soy protien. the last time i made them they shrunk down quite a bit but i did add pork fat. and for that reason im going to try 100% venison with the soy protein, see if that helps. ill post some pics and everything of the turn out.
Click to expand...
goalie30 said:
They look great, did you use a pre mixed kit for the seasonings/cure?
Click to expand...
Yes LEM Snack Stick..
oldcountrygirl said:
I will be making some of these!!! Thanks!
Click to expand...
Thank you !
 
Last edited:
stjoeguy1122 said:
hey Roller,

  I got 20#'s of ground deer thawing right now, the last time I did this mine came out pretty dry, I was thinking of adding a little more water to the mix, I use High Mountain seasonings kits with a little high temp cheese. I see on here that some will add soy protein, what is the benefit of adding that?

any thoughts?

thanks

bob
Click to expand...
Sorry for the delay..It holds things together better...
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

C
Snack sticks
Replies
6
Views
401
General Discussion
BGKYSmoker
BGKYSmoker
N
Venison snack sticks
Replies
6
Views
1K
Sausage
indaswamp
indaswamp
stone5674
Venison trail bologna
Replies
22
Views
3K
Wild Game
archeryrob
archeryrob
G
Completely Cured?
Replies
19
Views
924
Food Safety
GatorAGR
G
PapaRed
Snack Stick Issues
Replies
12
Views
1K
Sausage
PapaRed
PapaRed
mossymo
RoughRider Meat Sticks
Replies
9
Views
1K
Sausage
crankybuzzard
crankybuzzard
doubles shooter
More snack sticks
Replies
8
Views
2K
Sausage
BGKYSmoker
BGKYSmoker
bill ace 350
LEM Stuffer for snack sticks
Replies
7
Views
2K
Slicers, Grinders, Tools, Equipment
bill ace 350
bill ace 350

Latest posts

Hot Threads

Top Bottom
Back
Clicky