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Venison Snack Stick Newbie

post #1 of 5
Thread Starter 

Been smoking for about a year now, and always want to try something new. I have a bunch of ground venison and was looking to dip into making snack sticks this weekend but can't really find good instructions or tutorial about making them.  I guess I have a few questions to start with...

 

1) Can I do pretty much what i do when making a fatty and just put it in a casing and smoke to about 155*??

 

2) Can I use ground meat or should I grind my own?   What ratio?  2lb venison and 1lb ground pork?

 

3) Is there a casing preference? Size preference?

 

4) Stuff at room temp or cold?

 

5) I read a bit about people adding water.  Where, when, and how much is added per lb?

 

6) What else should I be asking??:help:

 

If anyone can point me to a thread/tutorial, I would GREATLY appreciate it.

 

thanks for the help ladies and gents!!

post #2 of 5
Using the handy dandy search bar above coughed up lots of threads & info you can read over. Some will use store bought ground beef for stix....many will use the collagen casings, including myself, and water is helpful to keep everything moving through the stuffer and to help with the distribution of the cure & added seasonings. Ice cold meat & equipment makes an easier stuffing experience, for me anyway. On a 5 pound batch I was adding about 1/2 cup of liquid.....beer, water, whatever. HTH's....Willie
http://www.smokingmeatforums.com/newsearch?search=venison+snack+sticks&=Search
post #3 of 5
Thread Starter 

Did search quite a bit before making a new thread, there just seems to be quite a few "How To's" on just about everything except this.  Thanks for the pointers Willie!!

post #4 of 5
post #5 of 5

1) Can I do pretty much what i do when making a fatty and just put it in a casing and smoke to about 155*?? Never did a fatty so I can't answer this one.

2) Can I use ground meat or should I grind my own?   Either way !  

What ratio?  2lb venison and 1lb ground pork?  I like 80/20 deer to pork when using casings. Generally smoke to same schedule as summer sausage. You can also use a shooter and go with no casing ( usually called ground meat jerky) but is really a snack stick. I generally do these 100 percent venison.

3) Is there a casing preference? Size preference? Not for me.

4) Stuff at room temp or cold? Always keep meat and equip. as cold as possible. Casings will usually have instructions on soaking or not to soften.

5) I read a bit about people adding water.  Where, when, and how much is added per lb? I usually add only a few ounces to the dry spices & cure so when I mix into meat it blends better. If your ground meat is very firm you may add more a little at a time to loosen the texture a bit so it's easier to stuff, but it will add to drying time. If you're not using a packaged mix with a cure added be sure to add cure to your own spice mixture!

6) What else should I be asking? My address so you can send me a sample of your work!

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