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Venison Stik Question

post #1 of 10
Thread Starter 
Well actually this isnt a question on the stiks, more toward the smoker, I going to smoke some venison stiks tomarrow and was wondering, I have an electric smoker that I will be using, should I use the water tray when smoking the stiks, wondering about the moisture from the water tray, they say to heat the stiks until they are dry before adding wood to smoke, just wondering if anybody has an answer for me, I'm using a MES smoker, thanks
post #2 of 10

No water

I am about to embark on the same mission, from what I have gathered, no water pan.

What you are trying to do is "pull" moister out of the meat on jerky and smoked type sausages.

Some folks will actually room dry for a while before they go in the smoker.

This should bump up, there will be some experts along to verify this.
post #3 of 10
What I have done in the passed and learned from here is to...first dry at room temp or about a hour in the smoke house with dampers wide open...second smoke with a heavy smudge (i.e. smoke) with dampers half closed with no water pan....third after 145 internal temps I put a pan of boiling water in to the smoker and finish off till internals reach 152ish. the pan at the end helps speed things up. Hope this helps..I'm sure there will be other people along soon with a little different opinion...if anything don't use water at all.
post #4 of 10
I do mine in my GOSM with no water pan
post #5 of 10
Thread Starter 
They look good, do you tie the end's of the sticks with string or will the meat stay in them without tieing them, that's how I plan to hang the stiks in my smoker, just over a doll rod at the top of the smoker,,,thanks
post #6 of 10

Nice Pic!

Nice pic! Great lookin sticks!
post #7 of 10
I have only done a small amount of sausage so I watch these threads carefully. I have started out with no water but I'm smoking after the first hour or so at aboout 130 with no water and then I crank it up to about 150ish and then add wood and water. then take it to about 152ish
post #8 of 10
I use colagen casing and just twist the ends, the meat doesnt fall out.
I added a piece of wood on top of the top shelf rail so I could get the sticks up closer to the top as to not waste any space .I have the small GOSM and theres not allot of room.
I cant wait to build a smokhouse, hopefully this summer.
post #9 of 10
I always use water and had great results
post #10 of 10
That's how I do it. Electric smoker and just the sawdust pan
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