Search results for query: venison snack sticks

I found this recipe here from @R Blum and the Hot recipe is his original and the spicy is my clone that I tamed down. I can't take credit for the original recipe, but I am calling the spicy one mine. If you saw my previous post about pepperoni I made just 2 1/2 pounds of each style. I found...

My first attempt at making venison snack sticks turned out awesome! The only problem I have is keeping them away from everybody so I have some to take fishing! Next are going to be venison jumbalaya snack sticks.

Jerky Time. I couldn't take it anymore, I had to try upon the recommendation of a friend. 2.5# of Top Round Venison sliced 3/16" Bloody Mary Jerky Seasoning All pieces seasoned and into fridge. Rotate and mix pieces up after about 6 hrs. Fridge overnight Pieces on racks with Q- mats while MES...

Ahh yes i love vension ribs. I myself butcher all of my game exspecially vension. Brats, Kielbasa, summer sausage, snack sticks, burger you name it I've probably turned venison into it. Just last week i smoke a vension rack and wish i had a better picture. I marinaded mine in Allegro Game Tame...

I am wishing you all safe and healthy weeks ahead. As a school teacher in Michigan, I am off until April 13th at minimum. This does however give me a great opportunity to do some smoking. I generally do mucho venison over Winter break but I broke my foot. I always enjoy planning a vacation as...

We might even have room in one of our Redneck Blinds depending on how many snack sticks you bring haha. Your snack sticks look great...LIKE! I am making 4.1 pounds (wet weight) of venison jerky right now for the same reason. Saved the last 2 roasts for that.

I have used beef and venison mix for sticks , big difference from using pork . Pork gets used because it's cheaper .

Did 2kg of 50/50 venison pork butt chorizo snack sticks last night. First run in the DIY fermeter. Used the Weiss recipe for Castellano Chorizo, but subbed half the sweet paprika for spicy and traded the TSP-X for f-rm-52. Got em fermenting at 86 now.

I have a nice batch of venison to turn into other food forms. I have snack sticks and my favorite smoked sausage recipe underway, but I saved some nice, tender pieces of rump with which to make jerky. It's all trimmed, defatted, silverskin removed, and ready to slice. What I seek is a...

Started processing my own deer this year. I got a deer during bow season. Used my dehydrator for the snack sticks and jerky. Came out great but want to up my game with a smoker going forward and for making sausage. Obviously MES is the go too. But which one? So many choices and gen models Im...

I was originally supposed to make venison snack sticks with the FIL but stupid me ordered the wrong sized collagen casings. So with a pack of 19mm casings and no way to stuff them, we called an audible and turned them into a smoked sausage instead. I basically followed the same template as the...

Thats kinda what i figured. I have a bunch of ground venison right now and i thought it would be a quick snack stick to just buy the big tubes of pre gound beef to mix with the venison i already have. Use the normal pepperoni seasonings and do a 24hr ferment with FLC culture. I would think it...

I don’t have any tips or suggestions for you but can offer this...I’ve probably used two dozen or so deer processors over the years here in Texas. Every single one of them used a 50/50 venison/pork ratio in their sausages, whether it was smoked, dried, snack sticks or SS. Could be a coincidence...

Mike from Bama here! Have been lurking and reading these forums for some time decided to register and both learn and share hopefully. I have been making Venison jerky for years in a dehydrator and love that stuff. Until this past year I have been having my deer processed and all my sausages...

I can see the beef having good flavor over the pork with the venison. Honestly it makes sense to have the red meat fat with the red meat venison. I have been throwing around the idea of mixing 50/50 beef and venison for some pepperoni snack sticks. I have done burgers 50/50 with a fatty...

Making jerky logs 1.5" dia by 6" long out of ground venison. This will be kept refrigerated. How do you know when your snack sticks are done.

I've been playing with the new bronco for a couple weeks now trying find the sweet spot for smoking sausage. Dry run with the snake method seemed to be dialed in and so this weekend was go time. I had 20 lbs of venison/pork butt ground and ready to go. First up was summer sausage via Disco...

Thanks Jeff! It did take on some nice color from the venison. Thanks CM! Thanks Robert! They were good, just brought some in for work so Ill need to make more. Next time will be snack sticks though! Thanks Ray, they did take on a nice color. Has a tiny and welcoming bit of heat to it too!

This may help some. If the result you are looking for is that acidic "tang" that is found in fermented meat, then read below. That “fermented tang” as found in fermented dry cured meat is due to a lactic acid build up (decrease in pH). Fermento duplicates this somewhat, as does Citric Acid...

I have a probably silly question but when you do your ratios for Elk and Venison summer and snack sticks and you want to add some pork to it do you used just the fat or do you use the fat and meat of a pork butt and or shoulder? Im a newbie!!! I am thinking just the fat. I have been searching...