Success during hunting season for the family has afforded the opportunity to let me play with the smoker. This time around was a batch of venison snack sticks.
Started by grinding and mixing 50/50 with high fat pork. Reground the mix using the course plate for both grinds, and added seasonings. This batch I used Cabelas teriyaki snack stick mix.
The New MES 40 is a great tool, but not big enough to get the whole 25 pounds in at once, so half went into the smoker at 130 for 1 1/2 hours to dry some before adding smoke. Smoked for about 2 1/2 hours, then pulled and placed in the wife's oven to make room for the other half. Same process all over again.
Taste is great, texture is good, and freezer is full. Life is good.
Just out of the oven and cooled off
Money shot cut and ready for packaging.
All packed up and ready for the freezer.
Started by grinding and mixing 50/50 with high fat pork. Reground the mix using the course plate for both grinds, and added seasonings. This batch I used Cabelas teriyaki snack stick mix.
The New MES 40 is a great tool, but not big enough to get the whole 25 pounds in at once, so half went into the smoker at 130 for 1 1/2 hours to dry some before adding smoke. Smoked for about 2 1/2 hours, then pulled and placed in the wife's oven to make room for the other half. Same process all over again.
Taste is great, texture is good, and freezer is full. Life is good.
Just out of the oven and cooled off
Money shot cut and ready for packaging.
All packed up and ready for the freezer.