Recent content by tntnardo

Thanks for the quick response. I do think the problem has to do to the heat, but the flavor was great. It was really no big deal but I was just wondering if I was doing something wrong. Got a batch in smoker now .. again thanks for the information

Have a question on venison snack sticks .. I have been doing these for almost 10 yrs. Its 50/50 venison/pork. I have had an issue the last 2 yrs. Best way a I can describe it is that the meat in the casing "will slide out" when you bite into the stick. its like the casing and meat are seperate...

Cheese will be sure to be added next time .. I always wondered about the high temp cheese if it was really needed. I live in the UP of Michigan .. Average about 200+ inches of snow for the year .. Not to mention how cold it gets. So I will be headed to Florida after Holidays in our 5th wheeler...

Thanks for the information. I had thought about rotating the racks as you suggested, I wil do that next time. All in all I was very pleased at the way they came out for my first time smokng. What ratio of venison to pork do you normally do? I did 50/50

Well I did my first batch of venison sticks in the smoker. Actully first time ever using a smoker, it is propane. 50% pork / 50% venison. I started out at 130 for about an hour, bumbed it up to about 140 & added the smoke for 3 hours, then 160 till temp inside meat was 155 or higher with probe...