Search results for query: venison snack sticks

Hello all, Last night I started to make my first batch of jalapeno cheese venison snack sticks. I added cure when mixing in my spices. During the stuffing process through a 10 mm stuffing tube, my stuffer gear broke. So my question is, I have 10#'s of meat that I could not finish stuffing that

Yeah I would SV with those giant casings. It's what I've done in the past with them and had good success! I'll reply back with what I land on, provided I do something besides just eat it up. I have a 5-6pound pack of 100% venison that is going to get turned into taco meat for the week. I do...

RB, IMHO your soy protein concentrate will accomplish the same result but I'm not sure about NFM to SPC conversion for amounts. I have made plenty of venison snack sticks and used neither with a good finished product. 75% venny to 25% back fat or a 60% venny to 40% pork butt.

As the title says I'm looking for some ideas on how to use up my ground venison this year. I must say I am sick of doing pepperoni! After going through my smoking logs I realized I crossed the 1000 lbs mark last year. I already have enough summer sausage, snack sticks and salami to last me into...

Indaswamp covered it very well. I have always used 50/50 venison to 73% beef to make my bologna. With the cost of beef ground I am reconsidering just going to pork fat alone. That gives me a 13.5% fat content and I'll probably aim for 85/15% Venison/pork fat. I think 50/50 with pork shoulder...

Over the long weekend decided to make some snack sticks / 35lbs venison,20lbs pork butt / 19mm Collagen Casings 25lbs PS Seasoning - Teriyaki 15lbs PS Seasoning - Seven Pepper 15lbs PS Seasoning - Chorizo I didn't get any pictures of the meat grinding or stuffing :emoji_frowning2:. Smoked in...

I killed three deer this year and trying to find a variety of ways to use the meat. Yes, trail is readily available in Ohio but not at $1.50 per pound. Additionally, all my hunting friends share their trail bologna, jerky, snack sticks, etc. and it's nice when someone tastes mine and says...

Ya had me at venison snack sticks… huge fan and yours look tasty! Nice job!

1. i use pork back fat at 15-25% with all my venison. if i cant get backfat ill buy a pork butt and just trim it and do 50% pork butt, 50% lean venison. 2. either or, I use the pre-tied non-edible collagen casings from Walton inc either 52mm or 60mm or 70mm whichever size you prefer 3. cure...

I just picked up a really heavy steel cabinet that is 6' high x 4' wide x 2' deep. My build would basically be for smoking venison bacon, snack sticks, and summer sausage. Occasionally maybe some regular bacon, other sausages, and pork butts. My though was to cut the shelves out and build...

Thinking I might try building a cabinet smoker out of my pellet grill. I recently upgraded our pellet grill and have a Pit Boss 820D just sitting around. My thought is to cut the grill all the way around horizontally then weld up a 3/4" square tube frame to go on top of it and skin both sides...

Hi there and welcome! 180F is too high to start with. I wish I had a real suggestion for you other than maybe put down some sort of heat block pan or something to keep direct heat off your sausages and hopefully create a slightly cooler environment in a section of the smoker where they are...

thanks thanks, just had some with my lunch! tasted good

Hello everyone I recently made my first batch of Kabanosy (or something similar to kabanosy) and I have a few questions that I hope some of you can help me with. The recipe I used was from Two guys and a cooler. The meat I used was 35% venison, 40% lean pork from the hind leg, 25% back fat...

If you want a simple sho'nuff option, Lem's Backwoods fresh Brats are out of this world (when using my by weight calculations)! Go 80/20 venison to pork fat, mix it up, stuff, and grill! Super simple and wow amazing flavor! I can't believe that an off the shelf seasoning (Lems) makes the best...

...for the most part it's still working great! Love the control for my low temp processes. Taking today to do another 25lbs of venison snack sticks! Jalapeño cheese... Love how I can slowly ramp up to the desired temps and slowly raise the internal temps. Control was what I was after and...

...pork, Mac and cheese, baked beans, com bread salad, corn on the cob, ABT's, Ooey gooey butter cake, carrot cake, man what else., Oh... Still have 10 lbs Foamhearts seasoned venison snack sticks, 19 lbs of venison andoulli, 19 lbs venison garlic jalapeno sausage still hanging in the smokehouse

1. some water and binder fat should help see answer 2. also don't over cook breakfast sausage past 165F internal 2. For breakfast sausage try 25-30% pork back fat. Also I add some non fat dry milk powder 10g/kg to mine and 10% or 100ml/kg water. salt 15-20g/kg, white or black pepper 4 g/kg...

I'm looking for a recipe for 7 lbs of venison/pork butt that I'm turning into snack sticks. This recipe needs to be HOT!! extremely hot. This is at the request of my son. He'll be home for the holidays and would like some snack sticks that will leave him breathing fire. I could go searching...

Thanks for the likes everyone. I'm the good looking one in the dark shirt. It has been over 2 years, so making stuff has been fun again. The sausage recipe came over from Italy with my great grand parents over 100 years ago. I'm 71 and have been helping make or making the sausage myself since I...