Search results for query: venison snack sticks

Your venison is basically 100% meat and no fat. Pork butts are about 80/20 meat to fat. You want to shoot for at least 20% overall fat in general or maybe a little more. Of your two options I would go with 50/50. Now my personal practice is I buy trimmed pork back fat and I go 80% venison...

New to the forum guys and gals..looking for reviews on the best flavors for venison snack sticks. I currently have a BBQ flavor that I love, but would like to expand the flavor selection . Thanks in advance

Dang, you guys are not messing around with that archery hunt, nice bull!! I don't make many snack sticks, and my bologna is similar to summer sausage.... I add some pork so my fat ratio is about 25%. If you opt for fresh sausage I will mix elk or venison burger 60:40 with ground pork butt...

Hi there and welcome! Your focus is on venison snack sticks (sausage basically). With your focus, the pellet smoker gets ruled out because it can't do the lower temps needed for sausage/sticks. The proper process is to start at like 100F degrees and bump up the temp until you hit a smoker temp...

I’d like to pick out my first smoker here in the next couple of days so I’m here for advice. It would mainly be used for sausage (summer&snack sticks) but I have a lot of venison and beef/pork In the freezers. My dad and his friend each settled on the pk100 electric smoker and have absolutely...

Hello everyone! Ive been a deer hunter my entire life. Ive grown quite fond of venison sausage. This summer I bought all the necessary equipment to make snack sticks. I made my first 18lb batch over 100’ of 19mm collagen casing and quickly found out I didn’t have near the space needed to cook...

3rd try at snack sticks yesterday. Better than 2nd try, which was better than first try, so at least I’m going in the right direction. They actually were pretty good. It was a 7.5 pound batch with 4.75 lb venison and 2.75 pork grind that was maybe 70/30. I used B&P premix seasoning and I added...

Got 20lbs of venison I did up ground up. Today I stuffed 20 lbs and smoked it. I used Waltons Pizza Snack stick blend and added some high temp mozzarella to 10lbs of it and 10lbs without. 50/50 with pork butts. 19mm mahogany casings. I'll be doing the other 20 lbs tomorrow morning and can't...

You nailed the Kabanosy ! The red color is outstanding. Kabanosy is my favorite to make as I have made it for 30 years and I can spot a good one and yours have that look. The recipe you used is pretty identical to the one I use from Mariansky's book. Congratualtions, well done ! HT

Alright so i decide with the recent buck harvest i got, to make up a banch of summer sausage. And why do 5 lbs, 10lbs or 15... just do the whole 30lb! Its about 9 lbs of pork butt to 21 lbs of venison. Grinded it all through the bigger plate then mixed in the cure and seasonings and water...

Nice job and amazing looking bull! I do 80/20 with all my venison sausage as well as my wild hog sausage (most have no fat on them). I don't see you having any problem with what the processor gave you back as long as they used 20% beef fat and not just beef. I do 80/20 - venison/beef fat for...

I know I don't post much as far as smoking goes so here's some. Had a good bit of venison in the freezer from last year wife had also picked up some 90/10 ground beef because she wanted snack sticks. We also picked up some cheese to cold smoke that's in a thread in the cheese section. So while...

For this batch I used Willie's snack stick seasoning and added high temp ghost pepper cheese. They have some pretty good heat as expected. 1-10 scale a solid 7. 50/50 venison pork butt mix.

Congrats on the buck! I suggest you get a stuffer that does more than the amount you expect to do. So if you intend to do 10 pound batches get one that holds 11+ pounds. I have a big one that holds about 22-23 pounds because I do 20 pounds at a time. Just know the bigger the stuffer the harder...

So wanting to make some venison summer sausage and snack sticks... would beef suet work well for this or not? I know many say to use pork butt which gives approximately 80/20 ratio of meat to fat. But to get an 80/20 mix for SS with my venison I don't really want to add that much pork and lose...

Finally broke this year and opted for the Owens Honey BBQ seasoning. Wow was it worth it! These came out absolutely fantastic! 16# trimmed venison 9# of beef and pork trim/pork butt 5.25# Owens Honey BBQ Seasoning (WOW that's a lot of seasoning!) 2# Hi Temp Cheddar Ground meat course, add...

Taking advantage of these last cold days garage is a good temp for holding my meat. Should have made more, 35# brisket-venison burger, 15# bratwurst, 15# hot Italian sausage, 10# snack sticks, 5# breakfast sausage. Tomorrow will be a day of packaging stuffing and a little smoking. Had to do a...

...and asked if I had any smoked treats- I managed to get out from freezer and serve a tasting dish of smoked trout, smoked colby jack, smoked venison snack sticks, smoked brisket and half a rack of ribs. We have good friends that we also call neighbors here. It was a busy afternoon to say the...

I recently used the Hi Mountain pepperoni snack stick mix for some venison sticks. I think I made 10lbs using 7.5 lbs of venison cut with 2.5 lbs of pork fat. They came out really good, although I would have liked them a bit spicier for my taste.

Hey Guys, I'm planning on trying to make up some venison ring bologna and wondering how much pork or beef I should be adding to my venison? The venison was well trimmed so has essentially no fat. I've got the B&P seasoning mix. What do you think is a good mixture of meat to add to the venison...