Search results for query: venison snack sticks

I've been playing with the new bronco for a couple weeks now trying find the sweet spot for smoking sausage. Dry run with the snake method seemed to be dialed in and so this weekend was go time. I had 20 lbs of venison/pork butt ground and ready to go. First up was summer sausage via Disco...

Thanks Jeff! It did take on some nice color from the venison. Thanks CM! Thanks Robert! They were good, just brought some in for work so Ill need to make more. Next time will be snack sticks though! Thanks Ray, they did take on a nice color. Has a tiny and welcoming bit of heat to it too!

This may help some. If the result you are looking for is that acidic "tang" that is found in fermented meat, then read below. That “fermented tang” as found in fermented dry cured meat is due to a lactic acid build up (decrease in pH). Fermento duplicates this somewhat, as does Citric Acid...

I have a probably silly question but when you do your ratios for Elk and Venison summer and snack sticks and you want to add some pork to it do you used just the fat or do you use the fat and meat of a pork butt and or shoulder? Im a newbie!!! I am thinking just the fat. I have been searching...

That's the problem with using seasoning kits. You don't know what's in them. Instead of just adding McCormick (What's in it?), you might look around here for a snack stick recipe that looks good to you, mix some and add that to your Lem's. I've never used a kit. Do they have the cure in them or...

Yours look great, but problem is looks are only casing deep. No offense, but all commercial recipes of venison snack sticks I dislike and won't use due to over salted and the spice blend. i'm really intrigued on your Jambalaya twist. Are you planning to regrind after adding the trinity and rice?

With the 2019 Wisconsin deer bow season starting a week ago, I decided to clean out my freezer of any left over venison roasts in hopes I get out and shoot myself some fresh stuff to fill it’s place. I was not successful last year, so the freezer was kinda bare. No steaks, no snack sticks, and...

If you are also trying to figure out what to do with a bunch of pure ground venison you can also do jerky out of it. Ground meat jerky is MUCH easier on the teeth and that is basically what all the rectangular jerky sticks and bags of jerky chunks are these days :)

When I do my Ground Venison Pastrami Sandwich Meat (in loaf form then sliced) I use beef fat instead of pork. I save the beef fat that I trim from my briskets specifically for this. It is the key to getting a beefy pastrami flavor that I could never get using pork fat :)

Let's Do A Wrap Up! This has been fun! Going from a modified MES smoker to stepping up to a 220 rig has been worth it so for. From proof of concept, both builds have been great and this one even better. I am a former landscaper, and the next build someday will hopefully be a built in, outdoor...

Good afternoon all, I am a first time processor. I have all the products I need to make venison/ elk summer sausage and snack sticks and now I have one question. I have weighed out the amounts of meat that I need to make each batch however what is the best way to unthaw the meat in order to...

Yesterday I smoked 2lbs of ground venison snack sticks using Hi mtn. seasoning. Smoked on my Big Chief smoker. Outside temp @85 degrees. 2hrs of hickory chips mixed with hickory pellets. Before, I had always used this smoker setting on a concrete slab in front of a shop building. Last time I...

Thanks Winterrider! Thanks Warren, I enjoy sharing so I hope they are! Thanks creek! Thanks X-ray I was happy w the color they got for sure! thanks! I’m making jerky too, Korean bbq hope it comes out ok. thanks chop, what’s funny is my fraternity brother lives in ofallon, that’s where we...

I make a few, I have list a few Bologna Lebanon Mettwurst - See Disco's Recipe here "Old Fat Guy" online. I have it worked out to 10# and 20" recipes and will be making it soon in 20#. My in laws in Memphis loved the german flavor of it. Sausages - Sweet Italian and Beer Brats, which I have...

Mmmmm those look good! I'm cleaning out my freezer as well to get ready for hunting season. Just went to the range working on a 30-30 and 30-06 load I want to try this year. At 50yds I found one of my 30-06 load ladders put 5 shots in a giant 1/2 inch hole at 50yds. Gonna take that load out...

looks good what spices or seasonings did you use

I've been smoking and curing for over a dozen years now but have never gotten into snack sticks and want to. I need advice on equipment that wont break the bank. I'd like a small grinder (electric) and a stuffer (crank, I think). I'm also curious about "jerky guns" and if anyone thinks that...

...umai. I finally have a drying chamber ready to try traditional dry curing, but wanted to start with some 19mm collagen cased venison snack sticks fermented with f-rm-52. From my reading the smaller diameter salamis do better with a faster fermenting time and a temp around 82f. Just looking...

I haven’t posted much lately. Been in the woods, hard at it since October. Season is winding down and I have been playing with different venison recipes. Made a 5 lb batch of LEM snack sticks a few weeks ago and they were a hit. So I did some research, ended up on the waltons web site...

I recently got into making my own snack sticks. I got a Masterbuilt smoker and all the equipment for snack sticks and brat making. I have made about 4 batches of snack sticks (all 6lb batches, 4lbs of venison and 2 lbs of pork) and I have a few questions about them. They all have been...