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new to snack sticks

post #1 of 11
Thread Starter 

I would like to start making snack sticks but have a few questions, will be making out of venison??

When adding pork am I doing it for the pork or the pork fat ? is 25% pork about right?

I have purchased 19mm collagen casing and LEM snack stick seasoning (original).

 

Have to sign off now time to go bowhunting need more venison  :439:

post #2 of 11

I would not add any pork or pork fat if your doing venison snack sticks. I make all mine with just straight deer meat. 

You don't want too much fat in the sticks.  If you have too much fat rendering during the smoke/cook, It will soak the casings and not allow them to dry and shrink as they should.

 

Good luck!

post #3 of 11
I have to agree with dirtworldmike.
When I make beef sticks I get the leanest hamburger I can find. Usualy 90/10 or 95/5 meat to fat ratio. If you are going to add pork fat I would not go over 5 or 10%.
post #4 of 11

I would add pork trim at about 25% otherwise you will have a dry product.

post #5 of 11

I have done straight white tail deer meat no fat and everyone I talked to said it was too dry. Maybe I did something wrong but I like my sticks a little moist.

 

Here is a link to some that I did that I think came out the best snack sticks I have done, Hope this helps 

 

Good luck and let us know how it goes. 

 

http://www.smokingmeatforums.com/t/168594/taco-flavored-snack-sticks-my-way-heavy-view

 

A full smoker is a happy smoker 

 

DS 

post #6 of 11
Thread Starter 

Thanks guys for all the info , mixed the meat and seasoning tonight will make sticks in the morning with the help of grandson. I added some lean 90/10 pork sausage:439:

post #7 of 11
Let us know how they turn out! Great that you are involving grandson!! Remember the pictures!!LOL
post #8 of 11
Thread Starter 

Driedstick why use non fat dried milk instead of water for thinning,had not heard that before??:439:

post #9 of 11
IMHO non fat dried milk is used in sausages as a binder to help retain moisture. It does not replace the water in a recipe.
post #10 of 11
Quote:
Originally Posted by Wolfman1955 View Post

IMHO non fat dried milk is used in sausages as a binder to help retain moisture. It does not replace the water in a recipe.

yeahthat.gif

post #11 of 11

 A friend gave me some elk.  I mixed it 50/50 with ground beef that was 80/20 figuring it would give me the 10% fat I desired. It was way too dry.  I finally broke down and asked a local butcher - he said they mixed elk and venison 50/50 with their pork trim with fat on it.  So it was basically the chunks they trim from a pork butt. They just make sure there is decent amount of meat with the fat.  I asked if I could get it from them, which they sold to me for $2.50 per pound (yep I paid over $12 for pork fat- oh and they would have charged me another $1 per pound to grind it- I elected to grind it myself).  So did the 50/50 mix of the elk with the pork I bought.  I also mix about 1 cup of dried milk with five pounds of ground meat. I've found that ratio to give me the consistency that I desire.  My family LOVED the elks sticks and I believe them to be some of the best sticks I've made.  Good sticks need fat

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