Cruising into the 'deer stick' zone

The only thing that is on the package is the label and it says "Bag No. 50 - Correctly seasons 50lbs of meats - Blended of salt - red pepper - sage - sugar - black pepper."

Bottom of the bag says "Do not add salt"

There is no other information on the bag.

This seasoning is bought over the counter at the local grocery store.

I have 15lbs of 80/20 venison/pork and if I figured correctly, needed 4.8oz of this seasoning and 3tsp of #1 cure.

can this be refrigerated and smoked tomorrow or would you do the smoking right away?

Thanks for the input.

Ok this was pretty disappointing but at the same time, educational.

This is a shot of the venison stix about 45 min after putting them in the smoker at 90 degrees.



After 1 hr I turned up to 125 for another hour.



after 4 hours I put a probe in one of the sticks and it read 129. I thought that they should have been finished by now so I used a 2nd probe.

It appeared that they were very close to the same temps before I started this but I soon found out that the higher the temps went, the farther apart the probes were temp wise.

When the maverick said 145 the cheapo that I bought from a major discount store said 204 for IT temps.

This is after I turned rack around.



The whole cooking time took around 6 hrs which I thought was too long.

When they finally were cooled, sliced, packaged and placed in the freezer.

I cannot say it was a waste I guess because I learned alot.

I learned that the recipe I used was for sausage and not sticks.

I learned that my probes were exactly what I paid for.

I think I had too many stix too close together.

Thanks to my wife I have a great way to hang these.

Buy drapery hooks!!

The straight part goes thru the knot and the curved part simply hooks over the rack.

At least that part was good.



thanks for looking.