Search results for query: venison snack sticks

Hi, Link! Those look great! I could sure use some smoking advice! Did you start at a lower temp and slowly increase? To what top thermostat temp? Or did you stay with one consistent(ish) temp for so many hours? I've seen on here 100 for an hour; 140 for 3 hours; 160 until IT is 152. We couldn't...

HFmanifold, I'm a little late with a response here but I thought I would add my 2 cents. I have been making venison snack sticks for probably 15 years and the first two years I tried many different recipes - from scratch and pre-packaged. I finally settled on one that most of my friends enjoy...

The electronics/controller went bad and it wouldn’t power on. I was more than happy to use that as a reason to make a switch. :) As for the deer, I butcher 3-4 a year for the family. Backstraps and loins are our steaks. I separate the hind quarters into the major muscles and slice into strips...

I ran my first batches of venison snack sticks and pepperoni sticks this weekend. They've been in the fridge in a paper bag for at least 24 hours and I am pretty happy with them, though have some places to improve. I am ready to cut these up and package them for storage. What is the best way to...

Hello everyone, First time poster so I figured I'd post my snack sticks I've been working on all morning. This was the first time doing sticks / smoked venison but I will be doing it every season for now on! Did 25lbs (80/20 venison-pork) on my Traeger Eastwood 22 so I had to experiment...

If you ever want to bring the MES back to life it wouldn't be complex but would cost a little money for a PID controller. A simple cutting of 4 wires and splicing to make 2 wires will have your MES ready to work with a PID controller and it would work 10x better than any new MES ever could...

Hey guys, been a while since ive been on here. Im going to be making my first batch of venison sticks and i have some of the small cubed high temp cheese. So my question is, since my mix is for 10 lbs of meat (8lbs venison 2 lbs pork fat) Do i take into consideration 1lb of cheese into that 10...

I've never used citric acid in my venison sausage. I have also never used meat stabilizer but used plenty of Cure #1. I don't see the purpose of meat stabilizer if you use cure #1 which is basically mandatory for sausage if following smoked sausage practices. Cure #1 inhibits bacteria from...

Is there any way to add moisture to snack sticks that are dry/ over cooked?

I have a couple kits, and did an initial 10lb batch, but didnt care for them, it was my first time makingsnack sticks and I followed the directions. I added pork fat trimmings to my venison for a 70/30 lean fat ratio. I dont want to waist the rest of the seasoning, so was thinking of tweaking it...

Does the Hot Italian tame the venison? I mixed a batch of snack sticks while I was cooking the meatloaf and just stuffed them today. My fry pan sample was really gamey tasting for some reason!

Hello all, I had a great hunting season this year, I got 2 does and a buck (5 point). My best year ever and my hunting buddy got 2 does. So we took 5 deer off of the 20 acres we hunt! Anyway, I made 10 lbs of Cajun snack sticks and for the first time added High Temp Cheddar. I like to use 16mm...

Thanks for the info Yea i have a pound of cure #1 for bacon curing in the cabinet. From the website it waltons seems to come with with some as well

That does look good . Whole muscle venison makes the best jerky . Nice work . I would say none as long as the cure is the right amount . Did that have a separate cure packet ?

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...

Hello everyone, There's going to be a new sausage making series on YouTube that will be airing October 1st. If you like sausages this is going to be an epic sausage making journey with 31 episodes and lots of different sausage making recipes from all over the world. We invite you to check out...

Hi there and welcome! I do at least 40 pounds of venison sausage each year and snack sticks follow the same general practice as sausage. I do 80/20 meat to fat ratio using pork fat. That means for 5 pounds of sausage i have 1 pound pork fat 4 pounds pure 100% venison grind. These come out...

Smoked up some veni jerky. Tried a new bbq seasoning that wasn't the best. Stick to my pepper and garlic in future. Did a variety of veni snack sticks with pepperoni with cheddar and pepper jack, cracked pepper garlic and pepperjack, and bbq with cheddar. Smoking too late on a Friday night got...

I find its a nice addition to the venison that needs some fat anyways. I actually made some homemade venison italian sausage that I used in my last batch. I also switched to using stuffing instead of breadcrumbs. Really like those as well. Good luck!

Did a 25lb batch of venison snack sticks. First deer on the ground was a big old doe, and I am going on a week long hunt in Missouri, so I wanted some goodies for the trip. Here we go. started out with 12.5 lbs of venison, 10lbs of pork from a Boston butt, and 2.5 lbs of bacon ends from my...