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What to do in Michigan when it's getting cold...snack sticks

post #1 of 15
Thread Starter 
30 lbs ground venison plus 15 lbs pork butt. 3 different flavors plain, cheddar, & jalapeño pepper jack.

Separated in 3 batches









post #2 of 15

Those are some good looking snack sticks!

 

Love the money shot!!

 

Al

post #3 of 15

Lookin mighty tasty!

post #4 of 15
Thread Starter 
Thanks guys
post #5 of 15

They look real tasty to me,point for making my mouth water.Hold on I need a cold one.

Richie

 

Thumbs Up

post #6 of 15
Thread Starter 
Thanks tropics
post #7 of 15

Those look awesome!! Nice job

 

DS
 

post #8 of 15

MS, Great looking sticks !

post #9 of 15
Thread Starter 
Thanks guys
post #10 of 15

Looks great Murraysmoken!     What seasoning recipe did you use?

post #11 of 15
Thread Starter 
Quote:
Originally Posted by whistech View Post

Looks great Murraysmoken!     What seasoning recipe did you use?

Thanks I have had great luck with ac leggs snack stick seasoning & then adding variety of cheese & some dried jalapeño peppers with collagen casings.
post #12 of 15

WOW you had to do it didn't you. Now you have my mouth watering for another pepperette make. Do you use natural sheep casings or synthetic? 

post #13 of 15
Thread Starter 
Quote:
Originally Posted by jhend View Post

WOW you had to do it didn't you. Now you have my mouth watering for another pepperette make. Do you use natural sheep casings or synthetic? 

I typically use collagen but we used sheep for some of these & had great results with them.
post #14 of 15

Sheep casings are more expensive but well worth it.

post #15 of 15
Thread Starter 
Quote:
Originally Posted by jhend View Post

Sheep casings are more expensive but well worth it.

Yeah it was my first time making sticks with them, my buddy who helped with them had some left over so we figured we would use them up.
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