Venison snack sticks w/ QVIEW

hogfan40

Meat Mopper

Original poster

Jan 8, 2010

179

10

NW Arkansas

• Mar 7, 2010

• #1

Here is todays project, 4lbs of venison snack sticks cooked at 170 degree's for 6 hours on the new Lang. Worked great, good smoke flavor, and good spice, can even still taste the Bhut Jolokia ground pepper in it. And yes they are HOT!!!!! But ummmmm good!!!!!!!!!!!

Enjoy....

 

mulepackin

Master of the Pit

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Dec 27, 2007

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Central Montana

• Mar 7, 2010

• #2

Very nice looking stix! Are they a jerky shooter project?

 

hogfan40

Meat Mopper

Original poster

Thread starter

Jan 8, 2010

179

10

NW Arkansas

• Mar 7, 2010

• #3

Thanks, yes they are, i used my LEM jerky cannon shooter with the flat tip.

 

tony111

Smoke Blower

Nov 7, 2007

101

49

W.C. OHIO

• Mar 7, 2010

• #4

Look real nice. That jerky cannon is a sweet tool. Was this your own spice mix ?

 

Bearcarver

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Sep 12, 2009

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Macungie, PA

• Mar 7, 2010

• #5

Those sticks look great!

Bearcarver

 

beer-b-q

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May 1, 2007

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• Mar 7, 2010

• #6

Nice looking snack sticks...

 

mballi3011

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Mar 12, 2009

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• Mar 7, 2010

• #7

Those are some really nice looking snack sticks you have.

 

fourthwind

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Mar 12, 2009

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Thornton, CO

• Mar 7, 2010

• #8

mmmmmm venison... Just learned I might have a new place to hunt deer next season.. Be more like going shopping than hunting at this place, but meat in the freezer is meat in the smoker!

 

brohnson

Smoking Fanatic

Jan 11, 2010

351

10

Michigan

• Mar 7, 2010

• #9

I'll have to try my cannon at that, also thanks for the tin foil idea, never gave that an idea.

 

hogfan40

Meat Mopper

Original poster

Thread starter

Jan 8, 2010

179

10

NW Arkansas

• Mar 8, 2010

• #10

It was store bought from cabela's, my wife had ordered me some to try. Then i added the ghost chili powder to it.
And boy did it knock it out of the park with the heat, just the way i like it.

 

hogfan40

Meat Mopper

Original poster

Thread starter

Jan 8, 2010

179

10

NW Arkansas

• Mar 8, 2010

• #11

Thank's nice and hot, with good taste.

 

hogfan40

Meat Mopper

Original poster

Thread starter

Jan 8, 2010

179

10

NW Arkansas

• Mar 8, 2010

• #12

The only thing i would recomend is to filp the snack sticks halfway through the smoke, to allow the smoke to hit that side also. When i checked them half way through was that there was no smoke hitting that side, and it sure made the clean up alot easier after the smoke was done.

 

jerseyhunter

Smoking Fanatic

Jan 12, 2008

560

18

The Woods of Jersey

• Mar 24, 2010

• #13

Mmm. Can't beat smoked game.
Maybe try using that non stick foil to ensure against fatalities.

 

rbranstner

Smoking Guru

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Oct 18, 2007

5,698

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West Fargo, ND / Northern MN

• Mar 24, 2010

• #14

Great looking sticks there. I have not used my jerkey gun yet as I have never tried with ground meat we always just slice our roasts and do them that way. This method is on my list of things to try.

 

jerseyhunter

Smoking Fanatic

Jan 12, 2008

560

18

The Woods of Jersey

• Mar 24, 2010

• #15

Hint ,hint stick to what is proven. The gun is made to use ground which is scrapes. I used mine once and now it sits, brand new with the spice pack. If I have scraps it's turned into burger or sausage. i make my jerky from clean sliced muscle.

 

rbranstner

Smoking Guru

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Oct 18, 2007

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West Fargo, ND / Northern MN

• Mar 24, 2010

• #16

I do the same thing!

 

lepcur

Fire Starter

Apr 28, 2010

30

10

Westpoint, Ca.

• May 7, 2010

• #17

I grind the clean meat then use the shooter, so much easier to make and chew LOL. Mike

 

south jersey bbq tim

Meat Mopper

Apr 29, 2010

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11

south jersey

• May 7, 2010

• #18

sounds really good!!