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Duck snack sticks

post #1 of 3
Thread Starter 
It's been a while since I've posted but I wanted to share my duck stick smoke. I started with about 4lb of wild duck breasts which I ground. Then I added about 3lbs of 80/20 beef. After weighing the combined meats I added seasonings and tender quick. I used a combination of spices from Nepa's and bearcarver's recipes. Then they were stuffed into 21mm collagen casings and into the fridge for 24hrs. Here's they are after the fridge:
qyzyhanu.jpg

And into the smoker. 3.5 hrs at 135-140 with smoke and then 4 hrs at 175 until IT of 155.
ugabehas.jpg

Out of the smoker to cool than into the fridge.
ehyja3uh.jpg

Then cut up and sealed. Money shot:yze2ezyb.jpg

One problem sort of I had was the the casings didn't bond to the meat real well. I ended up peeling off the casings from all the sticks. I actually liked them this way. Any ideas?
post #2 of 3

Those look great ,,,, Very nice

post #3 of 3
Quote:
Originally Posted by steelheadmike View Post

It's been a while since I've posted but I wanted to share my duck stick smoke. I started with about 4lb of wild duck breasts which I ground. Then I added about 3lbs of 80/20 beef. After weighing the combined meats I added seasonings and tender quick. I used a combination of spices from Nepa's and bearcarver's recipes. Then they were stuffed into 21mm collagen casings and into the fridge for 24hrs. Here's they are after the fridge:

qyzyhanu.jpg



And into the smoker. 3.5 hrs at 135-140 with smoke and then 4 hrs at 175 until IT of 155.

ugabehas.jpg



Out of the smoker to cool than into the fridge.

ehyja3uh.jpg



Then cut up and sealed. Money shot:yze2ezyb.jpg



One problem sort of I had was the the casings didn't bond to the meat real well. I ended up peeling off the casings from all the sticks. I actually liked them this way. Any ideas?

 



You can make them skinless

http://www.smokingmeatforums.com/t/95395/unstuffed-smoked-beef-pepperoni-sticks-with-qview
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