Brother Nepas gave me a hankerin for some stix.
I still had some venison in the freezer from last year so I thought I would get on it.
7pounds of venison Burger and 3 pounds of cow burger.
decided to mix up some pepper jack stix.
I use a modified version of the slim Jim recipe in Rytek's book.
here is the burger all mixed up
here are the ingredients. I forgot to put the kosher salt in the picture. I get the high temp pepper jack from a local cheese shop
I also add a cup of water to make them easier to stuff
all mixed up and ready for the stuffer
stuffing with my new 15# SS stuffer. It stuffs about the same as my old enterprise 8 qt. but is way easier to clean up!
Hanging around while I get the smoker ready. I use 19mm mahogany collagen casings from
mid western research. nice casing!
in the GOSM. over hickory. these will take about 6-8 hours. I start them out low @ about 120*
and the smoker goes up to about 170* as my wood box heats up.
I usually dont have to mess with the burner too much. no water in the pan for stix. it is just a deflector
tic toc! stay tuned