Search results for query: venison snack sticks

Looks like you nailed it on the kabanosy ! One of my favorites to make. Way to go my friend. HT

I've got 15 lbs or so of venison round and shank. Loin is separate. I'm trying to decide something good to do with it, the "best" use. Looking for suggestions. Here is what I normally do, and why I'm not feeling them just now: 1. Snack sticks. Normally 50% venison, 50% pork. Most often...

NEPAS Hot Snack Sticks 10lb & 5lb recipe. 10 pound lean burger or venison (85/15) 2 tsp. Pink Instacure 1 6 Tbls. Salt 1 Tbls. Black pepper 1 Tbls. Red pepper (I used chipotle) 1 Tbls. Garlic salt 2 Tbls. Accent (opt) but does make the sticks taste better. 1 Tbls. Sugar 2 tsp. Cayenne pepper 1...

One point that might help on cheese, I use Tillamook farm style thick shreds in sharp cheddar. These shreds are added as is out of the bag and will flow much better out of the horn while still giving a good cheese profile in the sausage. Try it once and see for yourself.

Hey all, I have a question regarding the finished IT temp for snack sticks, I mixed and cured my meat 2 days before I stuffed and smoked them. When I pulled them off I found a few sections of them that were only 135-140 degrees. My smoker hasn’t been running very consistent. I am wondering if...

I did a muffuletta loaf bologna instead of an olive loaf. Muffulettas are these amazing sandwiches from New Orleans that have a special bread and an olive salad mix generously crammed on to it. Feel free to check it out here if it's an idea for you and you can learn from my mistakes :D...

Made my second batch of venison snack sticks today. I added high temp cheese, but after smoking there is no cheese. At least none I can see. Also the sticks seem a bit dry. Started the sticks at 100 degrees for an hour, then raised the temp to 150 degrees over the next two hours. Did I go too fast.

I have a mixture of venison and pork already stuffed in casings. How long can I leave them in the refrigerator before smoking them.

...has a glass door, and being cold outside, the condensation on the inside of the glass actually formed a puddle under the smoker. On the other hand, it turned out perfect, so maybe change nothing.... Just put a trial batch (8 pounds) of venison snack sticks in the smoker this morning. Wish me...

Was in the process of smoking some venison snack sticks, when my smoker decided to stop working. It’s an older Bradley. Meat was in the smoker for about three hours, but couldn’t get the temperature above 120. Then the puck advance just kept advancing pucks. Took meat out and put in the oven...

Hey there! I'm just starting out smoking beef jerky and beef snack sticks using a Ninja Woodfire ProConnect grill/smoker. You say.....2 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1; T.C.M.).....what is T.C.M.? Thanks!

I read various viewpoints regarding the correct temps to smoke venison snack sticks. A lot of people say to start out cool and work up to around 180. However - my Pitt-Boss smoker only goes down to 180. And I believe that is pretty common for most pellet smokers. So should you start out at 180...

I am going to try and do summer sausage for the first time this weekend, For my first batch I just went and bought a kit of High Mountain summer sausage, My question is after I grind and stuff and all that how long do I smoke for, Temps and Times, and is the cold water bath at the end something...

Hi all! I used to post on here occasionally but life got busier and smoking slowed down. I am now looking to get back into it - primarily snack sticks and sausages, as I need to clear out the venison from last season and make room for the upcoming season! I've always used a MES 30 for...

I am just beginning to make my own trail bologna and snack sticks from my venison and I have questions I hope can be answered here. I have made breakfast sausage for years but would like to avoid paying the price for the "fun" stuff every year. So far, I have made about 15 one pound chubs...

From your list I lean towards the TX or Czech style sausage. Though your family may not be into too hot of a hot link. Also good luck finding a decent Czech kolbasy recipe. I grew up in a town founded by Czech folks and not a single one of the sausage makers would ever share jack crap about...

This is the first batch of venison snack sticks. One batch we put in the smoker and one we put in the smoker.........Smoker won hands down.

What's happening everyone. I'm just getting started in smoking. Had a great year deer hunting and have made several batches of venison snack sticks and I'm looking to learn a bunch more.

Well my plan is snack sticks, summer sausage, and maybe kielbasa. I might do kielbasa with beef and pork.

So you used the same recipe as the Italian for your snack sticks? Only difference is the smoking process, casings...? I haven't seen anyone reduce the heat back down to dry snack sticks. Sounds like a great idea.