Venison Slim Jims Completed

Looking good as always nepas! How do we get on your Christmas list again?

Nepas, i have an amerique smoker, what type do you use ? i have not tried sausages or meat sticks in it yet, i hear it is difficult to properly cook sticks in the amerique, what is a reasonably unit to purchase? bradley?

Pretty cool, Nepas.  I am brand new to hunting (38 yrs old and just shot my first deer this weekend in Statesboro).  I am not new to sausage making, though.  I am looking forward to getting in to more venison and (hopefully) wild hog sausage.  I think you will be a good resource on that.

Jeff

BUGSYDOG said:

Nepas, i have an amerique smoker, what type do you use ? i have not tried sausages or meat sticks in it yet, i hear it is difficult to properly cook sticks in the amerique, what is a reasonably unit to purchase? bradley?

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Dang, I like that one...he whels on the unit are a big plus

my bud wants to do Brats this weekend, you got me all hyped up., cool weather , good friends , good food and fellowship. Right - on !,.Wonderbar.

Just curious how long do you hang them before you package them up.

Hey bugsydog, here's some basic information to help you get started on making "sticks and sumer sausage. I've been "experimenting with different recipes for some plus 10 years. I've found a spice company [Buckland Spices, from Illinois, you can find it online ] that makes a great mix. It's called "Hunter's Snack Stick & Summer Sausage Mix". It has a nice mild heat taste in it, which if you like "Hot" you just add more seasoning. Here's a Basic Recipe for a 5 # mix of both sticks or summer sausage.  [1]. 4 # Venison / 1 # Boston Butt Roast or Pork Shoulder]. [2] 3/8 Cup of your seasoning of choice. [3] 1 TBS. Mustard Seeds.[4] 1 Cup "Sanalac" [This is a non-fat powdered milk that keeps your meat "moist". [5] 1 tea. Insta Cure # 1, this helps to prevent " Botulism." [6] 2/3 Cup ice cold water. Mix all these ingredients together, and pour over your ground up meat. [I double grind my meat and make sure it's kept cold ]. Now mix by hand for a good 5 minutes, then you can either put this mixture in a large zip-lock bag, or go ahead and stuff your casings,and then put them  into the refrigerator to "CURE" for 8 - 12 hours. Next day go ahead and start smoking at a temperature of  160 -170 degrees, When the internal temperature of the meat reaches 160 degrees they're done. Have a pan of ice water handy, and put these still hot sausages into the water. This stops the "cooking" process, and helps prevent the casing from wrinkling up. After they cool down [1/2 hr.] dry off and refrigerate ! I hopes this information is of use to you ! Hooter.      

try useing smoked bacon insted of pork butts you will love it,, we do around 4 to 10 deer a year

Thanks Hooter111 for the recipe. I do not have access to any venison, so ill have to use chuck or something along that line and give it a try. " Unless somebody out there would like to send me some wild game. I've only have it once in my life and it was amazing, LOL