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Newbie making venison hot sticks

post #1 of 5
Thread Starter 

Greetings from the Fox Valley Area of Wisconsin.

 

 

First time making hot sticks...

5# ground venison (20% pork fat mixture)

LEM Hot Snack Stick mix

21mm Collagen casings

#10 LEM meat grinder/ sausage stuffer

Brinkman electric smoker

 

I have smoked hundreds of pounds of salmon, catfish, and pheasant before. But I have never made anything out of the deer I shoot...until Saturday.

My son and I made a 5# batch of snack sticks. Granted, we used the 21mm collagen casings, so they are on the large size of snack sticks.

 

I used a combination of apple and hickory wood ( having access to both of those trees is a bonus).

I smoked the sticks with the water pan until the internal temp was 160F. I then removed the water pan and added a large pile of hickory to get the darker color that I like, and a stronger taste of the hickory smoke. Some of them I kept with a less smoky flavor.

 

They are a little drier than most sticks, but I don't like the greasy feeling of some sticks with 33% fat.

 

The chips in the left side are my 12 yo son's first attempt at making jerky. I let him figure out why larger pieces of meat work better... he insisted on cutting smaller bite sized pieces, and lost 1/3 of them thru the grating in the smoker when they shrunk.

post #2 of 5

Your sausage looks great.

 

I usually dont take mine above 145 degrees since I use a cure. They tend to be more moist then.

post #3 of 5

Look tasty! Doesnt the LEM seasoning have a curing salt already?

post #4 of 5
Thread Starter 

Yes, it does, but I was just following the instructions on the packet.

We have made 25# of sticks already. They don't seem to last very long.

post #5 of 5

Looks like a winner. You and your son will be making more!

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