Search results for query: venison snack sticks

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...

I made some sticks and some chubs. Used the LEM kit for the chubs and Snack Sticks Hunter blend for the sticks. Directions say to start smoker at 180 and smoke until 165 internal temp. I read on the nets to smoke until 152. then ice bath. What do I do?

I did a batch of 18MM snack sticks last weekend. 5 pounds lean venison, 4 pounds ground pork (probably around 80/20 on the pork). I have a MES 30 and I fit about 6.5 pounds total in there. I smoked for: 1hr at 125, 1 hr at 140, added a water pan and smoke from here on, 2 hrs at 160, and another...

New to smoking and excited finding this board and the information within. I got venison snack sticks in the electric smoker right now and a Davy Crocket pellet grill getting ready to do some wings for the football games this afternoon. I look forward to gathering tips you all have to share and...

Hello all. In a few weekend I will be smoking about 15 lbs of venison snack sticks. I have 4 lbs of pork fat that I will be mixing in. two questions. First if prefer not to use a pre made mix so does anybody have any good recipes? I have a lot of extra maple syrup and honey that I would like...

Welcome from NJ! I just got a pellet grill myself and am obsessed!

I did try that brand BigDog...same experience with the pepperoni flavor..lacking a little ummph. I did like the original flavor from them, but instead of using just 20 lbs as the directions said, I made it for 25# and it was waaayyyy better. Too salty for 20 lbs. Thank you

Thanks guys. Got her up and running on her maiden voyage into smoke land. This is a 25 pound batch of venison snack sticks. I used a Cody’s sticks kit from Curleys on these. It’s a nice mix of mild with a kick.

Im about to order this with the rotisserie and broiler addition. The reviews are a little rough but it seems if you look at newer reviews they arent so bad. Anything Im missing here or should I go for it? FWIW main reason I want this one is to make venison sausage, jerky and snack sticks

place into smoker preheated to around 130 degrees for one hour to dry casings, then add smoke for 1hr or 2hours, then raise heat to 150 for one hr then raise heat to 170 until an internal temp of 152 to 160 degrees,

Ricks Spicy Beef Sticks. 10 pound recipe (5# recipe below) 10 pound burger or venison (85/15) (Venison can also be used, just add 10-15% beef or pork fat to the venison.) 2 tsp. cure 1 6 Tbls. Salt 1 Tbls. Black pepper 1 Tbls. Red pepper (I used chipotle) 1 Tbls. Garlic salt 1 Tbls. Accent...

I realize this may seem silly, but I’m curious if anyone has any suggestions. I have made venison jerky, pork jerky, beef jerky, smoked cheeses and will finish beef snack sticks tomorrow. These are all to gift to some of our friends for Christmas. Everything has been vac sealed. Does anyone...

I currently don't have a smoker. I have a 22 inch Weber and I use my kitchen stove. I like to make venison snack sticks, summer sausage, and jerky - but would probably venture out to other smoked meats if I had better equipment. With snack sticks I need to start off at low temps - like 120...

Hi there and welcome! I think you are getting great info. Notice how everyone is telling you to walk up the smoker temp. This is to avoid shocking and melting out the fat. Lem recommends 165F internal temp because that is guaranteed to kill any micro nasties in the meat, period. It takes...

I was cleaning out the freezer and had some beef, pork and venison so i decided to head on over to basspro and pick up a snackstick kit (spicy) I got hi-temp cheddar and dried jalepenos. Watch some vids (bearded butchers) on making snack sticks and read the one paragraph directions. ground the...

Using the pellet tube for venison bologna. How long and what temp stage would you smoke? I did a ConYeager snack stick kit, smoked using the pellet tube with hickory per their time temp instructions and my snack sticks have a bitter smoke taste.