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A.C. legg snack stick seasoning - Page 2

post #21 of 25
Thread Starter 
One more silly question....do you all find it necessary to tie the ends of the casing or can I just leave them twisted? If you toe what do you use?
post #22 of 25

njt124........in my smoker I make my links about 36" long and hang them over a 5/8" dowel.....giving me about 18" on each side of the stick. I have been told that the meat won't slide out of the casings but I try them anyway using butcher or kitchen twine (cotton twine).

 

B~

post #23 of 25
Thread Starter 
So everything went well with the smoke went about 8.5 hours with dry time to start and smoke for 6 and 1 hour at 170 to get IT to ~155......only problem is they taste like kilbasa.....think my venison was already cut with some pork/fat from the butcher and I added 2lbs of pork shoulder to the 8 of venison I add. Maybe next time I will add no pork to try to capture more venison taste
post #24 of 25
Quote:
Originally Posted by njt124 View Post

So everything went well with the smoke went about 8.5 hours with dry time to start and smoke for 6 and 1 hour at 170 to get IT to ~155......only problem is they taste like kilbasa.....think my venison was already cut with some pork/fat from the butcher and I added 2lbs of pork shoulder to the 8 of venison I add. Maybe next time I will add no pork to try to capture more venison taste

Did you add garlic? Probably the culprit....

 

:th_What_NO_QVIEW:

 

boykjo

post #25 of 25

mispost

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