I'm on a bit of a quest to make a great eating venison snack stick. I've been researching on the forums and decided for the first batch to use Big Casino's recipe as a base to work from. I adjusted down to 3lbs (67/33 venison/pork butt), and reduced the heat. They came out okay. The flavor and smoke (hickory and apple) were good, but the texture could be better. I think I need more fat, a bit more salt, maybe some NFDM (they got a bit dry), and a bit more heat. Batch #2 will reflect these changes; hopefully I'll get to it in the next couple weeks.
Here's Big Casino's recipe using venison and scaled down to 3 lbs (with reduced heat and I added some chipotle powder):
1 lb ground pork butt
2/3 c ice water
1/2 tsp + 1/8 tsp Cure #1
2 tsp + 1/4 tsp + 1/8 tsp kosher salt
2 tsp brown sugar
1/2 tsp + 1/8 tsp ground mustard
1 tsp + 1/4 tsp mustard seed
1/2 tsp + 1/8 tsp black pepper
1 tsp + 1/4 tsp white pepper
2 tsp paprika
1/2 tsp + 1/8 tsp onion powder
1/2 tsp + 1/8 tsp garlic powder
1 tsp crushed red pepper
1/2 tsp cayenne
1/2 tsp chipotle powder
Collagen casings are so easy! Excited to work with these more.
A bit of tying involved
Nice and straight!
On the smoker to dry:
Venison snack stick cheeseburger for lunch with the leftovers!
and 8 or so hours later
You can see the meat looks a little 'pasty'.