First try venison sticks

beef77

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• May 4, 2014

• #1

Here's our first shot at snack sticks using napas smoke schedule. Using High Country seasoning, original and jalapeño. Just bought a 5 lbs. stuffer. Worked great. More pics to come.

image.jpg

• beef77
• May 4, 2014

 

Rafter H BBQ

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• May 4, 2014

• #2

Looks great !

 

beef77

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• May 4, 2014

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Thanks brew

image.jpg

• beef77
• May 4, 2014

 

smoking b

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• May 4, 2014

• #4

 

image.jpg

• beef77
• May 4, 2014

Click to expand...

Now that's a pretty sight right there! 

  I'm due to make some more sticks myself...  Are they done now?

 

beef77

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• May 4, 2014

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Not yet B. Going on 11 hrs.

image.jpg

• beef77
• May 4, 2014

 

jp61

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• May 4, 2014

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I see a lot of snacking in your future! 

 The sticks look great!

 

beef77

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• May 4, 2014

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Thanks JP

 

smoking b

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Ok I'll hang around for the finish - They're shaping up nicely 

 

 

beef77

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Help me out here B. They've been on for 12 1/2 hrs. Still only 132*????

 

smoking b

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• May 5, 2014

• #10

beef77 said:

Help me out here B. They've been on for 12 1/2 hrs. Still only 132*????

Click to expand...

What smoker temp are you running & how are you measuring temps in your smoker & sticks?

 

beef77

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• May 5, 2014

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Using Igrill for pit probe and a Taylor instant read. Now I have the igrill meat probe in one. We started at 130 for 2 hrs. and gradually increased up to 170 now

 

smoking b

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Are the iGrill & Taylor reading the same? I would expect the IT of your sticks to be a lot higher by now...

 

beef77

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Unfortanetly yes.

 

smoking b

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I'm guessing you have checked more than one stick & more than one place? What is the heat source for your smokehouse?

 

beef77

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• May 5, 2014

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Propane. We pulled it out and it's like jerky. Definitely a flop. Appreciate your help with this B. Good thing is it can do nothing but get better from here. Lol

 

daveomak

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• May 5, 2014

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77...... morning.... sorry to hear that..... bummer and worse..... I found sticks to be a problem with drying out..... then I tried nepas method... smoke at 120 ish for 6 hours or so.... then elevate the smoker temp to 155-160 and in a total of 24 hours they are done.... not dried out..... don't use water.... water in a smoker can cause faulty readings of the temp probes... wet bulb effect...

 

beef77

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Ok thanks for the advice Dave. We did use water

 

daveomak

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http://www.smokingmeatforums.com/t/133405/beef-sticks-with-home-made-stuffing-tubes

Here's the thread...... I also added Ames Phos, nepas suggestion..... It retains moisture...... the sticks were very good....

 

beef77

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• May 5, 2014

• #19

So I tried some sticks when I got home from work tonight. They sat in the fridge all day vac packed. They were actually really darn good. Must of picked up moisture in there. Maybe that's the definition of "bloom". Here's a q-view with some smoked mozzarella.

image.jpg

• beef77
• May 5, 2014

 

JckDanls 07

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• May 5, 2014

• #20

Did you add any pork fat to the venison ? last venison sticks I did took much longer than the pork sticks...