Search results for query: venison snack sticks

Nice haul. The fry test before stuffing will save you every time. If too bland add more sault and seasoning. If too salty add more meat. Write down the seasoning gram measurements per pound and you are golden! It's best to do this with any store bought seasoning or any online/book recipe you...

Hello I have some venison that I would like to grind and turn into smoked snack sticks. Should I mix in any pork or beef? If so, what cuts and what ratios do you suggest? I don’t have easy access to straight up beef or pork fat. I would easily have access to pork butt and 70/30 or 80/20...

Gonna try some venison snack sticks this weekend. Plan on grinding and mixing seasoning, then in the fridge overnight. Stuff the next day and again in the fridge overnight (don't have time to smoke and stuff same day). Obviously, smoke on day three. Shouldn't be a problem leaving the stuffed...

Set temperature and actual temp are often two different things. Do you have an independent thermometer reading grate temp? Fat will noticeable melt at about 155-160F, it gets worse the higher the temperature. The process to get to final IT is pretty much what your temp bumps are, but I’m...

Someone gave me a box of Cabelas Hot Sticks Snack Stick Kit. I tried it out using 5lbs of venison burger with fat. They give you an amount to use per lb. if doing less than the 25lbs the kit will make. 1 Tbsp of Seasoning per lb and 1 3/4 tsp of cure. I added an extra Tbsp of seasoning to the...

Made a batch of sticks yesterday, and not totally happy with the results. Used AC Legg tex-mex blend. I followed the directions exact. Added the correct amount of cure, etc. They seemed to come out a bit too salty. Any other brands of seasoning you guys prefer? Second question.. I was trying to...

Yeah look around. I've tried a number of so called "award winning" recipes I found online and they weren't terrible they just couldn't touch what I had made with the LEM's. If you find and/or tweak a recipe that blows your mind, please let me know! Now I must give you a heads up. The LEM's...

Thanks Jason Thank you! Those sticks look fantastic. I have the casing peeling off of mine again. Better this time than the last and i assumed that it was fatting out that made the casings separate. The fatting out is better this time but still there. I started at 110 for an hour then...

Are binders needed when venison sausage and snack sticks, been using hi mountain seasonings and finish product seems a little dry, internal temp was 152 when pulled from smoker, and into ice bath.

M684, I make venison snack sticks frequently and never use a binder. I do however make sure I have a good meat fat ratio . Instead of pork back fat I usually use pork butt and go 70/30 venison to pork. If I use straight fat back its 75/25 but I usually do that only for dry cured products.

All I use is ground be it venison or beef the wife and I both prefer it. I have used the smoker and the dehydrator and have found I like to put it in the smoker for awhile to get some smoke then intoi the dehydrator to finish. Cabela's/Bass Pro has an electric jerky cannon I bought one and it...

I'm finally about ready to buy my smoker. I am going to be focused on doing venison snack sticks and this has me leaning toward and electric smoker that is capable of lower starting Temps. I have heard pellet smokers are very nice but not sure I want to go that route. I do want to be able to do...

Just bagged a buck on Saturday, and I'm working on getting it all boned out and trimmed. Usually, one deer takes me about one work week to process at home, doing about a quarter per night. I know, I know, I'm super slow, but I'm usually pretty picky about getting as much silverskin, tendons...

Last season (no deer this year 😡) I did a batch of venison pepperoni snack sticks and I cut in pork fat only. They came out great. I think it helped that I mixed everything and then let it sit in the fridge for a couple days before smoking.

Sorry for the long post but I wanted to make sure I explained my situation I'm in the middle of making a couple batches of snack sticks with PS Seasoning spice blends. I'm also using their liquid smoke because I can't use my smoker at the moment. The directions state to add the sodium nitrite...

...Water 100g/kg Stuffed into 35/38mm hog casings. Cooked to an IT of 153F using competition blend pellet from Oklahoma joes Venison Snack Sticks 80% venison 20% pork back fat I did two 10lb batches from a 16lb vension and 4lb pork back fat fine grind mix "NEPA" Salt 15g/kg MSG 2g/kg Dextrose...

Excellent sticks. Jalapeno cheddar is my favorite venison stick How is the salt level. Some mixes are fine alone, but adding in the cheese gets it over the top for my taste. On the cheese smear issue, I've noticed if the HT cheddar chunks are too large it will shear in stuffing. Look for...

...people like you with your experience will forget more things then I could ever remember. I was getting ready to make some venison snack sticks/venison summer sausage and was amazed at all the people putting out how to videos that were just dumping in the store bought seasonings. I'm not...

Yoder YS 640 S is what I have, and it exceeds expectations.

What they said! I just finished a 15# batch of venison sweet & spicy with jalapenos and cheddar cheese snack sticks. They came out excellent. I actually ground, added spice and cure, mixed and then into fridge overnite. The next day I stuffed. Had to keep adding water to get it loose enough to...