Search results for query: venison snack sticks

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I’d eat that no problem ! Have you tried commercially made kabonosy like at a European deli ? The fat is a pretty prominent part of the texture, I don’t find it off putting but some might as long as you like it who cares …. But as smokinedge said if you aren’t of fan of the fat texture you...

So the issue with meat separating from the casing is from it getting too hot too quick. You need to bring it up to temp slowly so the proteins from the casing and meat can bind together, otherwise the meat cooks too fast and separates away from the casings. I have customers that do this on...

Hi there and welcome! The guys are giving great info. I figure I'll chime in a little too. 1. A pork butt/boston butt/pork shoulder (but not the picnic shoulder) that has the fat cap will be 80/20 meat to fat ratio or better. So you just grind the whole thing without separating fat from meat...

Well the last time I made sticks they were so so . I used 80/20 ground beef and I tried a few of P&S seasonings . The Willies seasoning was the best of the bunch and the Pepper and Chipolte wildfire didn't activate my taste buds . A buddy just made some LC Leggs #207 pepperoni sticks and they...

Thread 'Smoker Build in Progress. (Pic. Heavy)' https://www.smokingmeatforums.com/threads/smoker-build-in-progress-pic-heavy.311953/

Let's give this another look . I have made 4 different snack stick recipe's using P&S seasonings and 80/20 ground beef and none have turned out good !! My buddy just made some pepperoni sticks using Legg's 207 seasoning and a 50/50 mixture of venison and pork chops and it turned out great ! I...

PJ, I make my sticks out of pork butt and remove the back fat cap for future venison mixes. The sticks come out great and have enough but not too much fat ! Try the PS jalapeno snack stick spice, very tasty.I always grind and mix my spice and then let it sit in the fridge for a day or two to get...

First time I've seen this old post. It was a few months old before I joined, and ALL my attention was focused on simply learning how to use my smoker. I've made ground all beef, 50/50 beef and pork, and all pork snack sticks. Now I'll be trying pork and pork/venison bacon. Great post. Sure...

Sounds like it is more of a ground meat jerky seasoning. Not that there is likely much difference between jerky seasoning and stick seasoning (maybe some binders or not). I use stick seasoning to make ground meat jerky and it works great. I also use seasoning to make ground meat jerky and...

I mixed up 27 lbs of Venison/Pork Butt (60/40) and made up some pepproni sticks, Wild Garlic Summer Sausage, Wild Game Salami and some AC Legs Summer Sausage. Spent most of the day yesterday smoking them on a GMG Daniel Boone pellet smoker. Let them rest over night and vacuum packed them...

Hello everyone! I’ve been a lurker for many years and finally decided to take the plunge into becoming a SMF member. Started out with a Bradley smoker about 10 years ago and enjoy making venison sausages (snack sticks, summer sausage, ring bologna, etc) along with the typical ribs, chicken...

Please excuse my ignorance. I have been busy with work post covid and was lucky enough to harvest 2 big does and an 8 point this season in GA. I made some 15# of snack stick mix last night with wild pig and pork fat to clear room in the freezer for the venison. I KNOW there was a wonderful...

I have always made my Summer sausage , Snack sticks and Bologna using pork butt for my fat to blend with my venison. Well I bought a bag of untrimmed Tri tips and after I got done trimming I ended up with a big bag of Beef fat and I figured I could use it with my venison this year. What does...

If you have some really hot peppers you can cut them in half and dehydrate them in a dehydrator or if you have an electric smoker you can dehydrate them there. Dehydrated peppers, pepper crumbs, or pepper powder will do wonders for concentrated pepper flavor in your sausage. (and heat in this...

...his wedding reception. Here is the smoker we put together back in 2010.. simple, but effective... That's the 25lb batch of venison snack sticks in the prior pic, 10lbs of it with cheddar cheese in the mix. There are 3 rows hangin'. The longer ropes are about 5 feet long. The turned out...

Smoked up some venison snack sticks and bologna this weekend. Went with Hi Mountain Hunters Blend for the sticks, and Trail bologna seasoning for the bologna. Mixed my venison with pork fat to obtain a 75/25 ratio. Ended up with 15 lbs of sticks with hot pepper cheese, 5 lbs of plain sticks...

Hi, I am attempting snack sticks for the second time. The first time, I think i let the temps get out of control and they seemed to "fat out" and the collagen casings separated. For my second attempt (which are in the smoker as I type), i just tested the temps and the outsides seems greasy. I...

Made a batch of Jalapeno Cheddar Venison Snack Sticks, turned out perfect! I made a 5 # batch and used 1/4 cup of dehydrated jalapenos and 1/2# high temp cheddar. Stuffed the night before and on to the smoker the next morning until 152 degrees internal temp.

You can definitely use it. Your sausage will be very beefy in flavor. To me very well cleaned and taken care of venison taste like lean beef so if u add beef fat it will taste more like beef. I think you'll be fine with a summer sausage. However, if you try for something that is more porky in...