Search results for query: venison snack sticks

...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...

Nice haul. The fry test before stuffing will save you every time. If too bland add more sault and seasoning. If too salty add more meat. Write down the seasoning gram measurements per pound and you are golden! It's best to do this with any store bought seasoning or any online/book recipe you...

Hello I have some venison that I would like to grind and turn into smoked snack sticks. Should I mix in any pork or beef? If so, what cuts and what ratios do you suggest? I don’t have easy access to straight up beef or pork fat. I would easily have access to pork butt and 70/30 or 80/20...

Gonna try some venison snack sticks this weekend. Plan on grinding and mixing seasoning, then in the fridge overnight. Stuff the next day and again in the fridge overnight (don't have time to smoke and stuff same day). Obviously, smoke on day three. Shouldn't be a problem leaving the stuffed...

Set temperature and actual temp are often two different things. Do you have an independent thermometer reading grate temp? Fat will noticeable melt at about 155-160F, it gets worse the higher the temperature. The process to get to final IT is pretty much what your temp bumps are, but I’m...

Someone gave me a box of Cabelas Hot Sticks Snack Stick Kit. I tried it out using 5lbs of venison burger with fat. They give you an amount to use per lb. if doing less than the 25lbs the kit will make. 1 Tbsp of Seasoning per lb and 1 3/4 tsp of cure. I added an extra Tbsp of seasoning to the...

Made a batch of sticks yesterday, and not totally happy with the results. Used AC Legg tex-mex blend. I followed the directions exact. Added the correct amount of cure, etc. They seemed to come out a bit too salty. Any other brands of seasoning you guys prefer? Second question.. I was trying to...

Yeah look around. I've tried a number of so called "award winning" recipes I found online and they weren't terrible they just couldn't touch what I had made with the LEM's. If you find and/or tweak a recipe that blows your mind, please let me know! Now I must give you a heads up. The LEM's...

Thanks Jason Thank you! Those sticks look fantastic. I have the casing peeling off of mine again. Better this time than the last and i assumed that it was fatting out that made the casings separate. The fatting out is better this time but still there. I started at 110 for an hour then...

Are binders needed when venison sausage and snack sticks, been using hi mountain seasonings and finish product seems a little dry, internal temp was 152 when pulled from smoker, and into ice bath.

M684, I make venison snack sticks frequently and never use a binder. I do however make sure I have a good meat fat ratio . Instead of pork back fat I usually use pork butt and go 70/30 venison to pork. If I use straight fat back its 75/25 but I usually do that only for dry cured products.

All I use is ground be it venison or beef the wife and I both prefer it. I have used the smoker and the dehydrator and have found I like to put it in the smoker for awhile to get some smoke then intoi the dehydrator to finish. Cabela's/Bass Pro has an electric jerky cannon I bought one and it...

I'm finally about ready to buy my smoker. I am going to be focused on doing venison snack sticks and this has me leaning toward and electric smoker that is capable of lower starting Temps. I have heard pellet smokers are very nice but not sure I want to go that route. I do want to be able to do...

Just bagged a buck on Saturday, and I'm working on getting it all boned out and trimmed. Usually, one deer takes me about one work week to process at home, doing about a quarter per night. I know, I know, I'm super slow, but I'm usually pretty picky about getting as much silverskin, tendons...

Last season (no deer this year 😡) I did a batch of venison pepperoni snack sticks and I cut in pork fat only. They came out great. I think it helped that I mixed everything and then let it sit in the fridge for a couple days before smoking.

Sorry for the long post but I wanted to make sure I explained my situation I'm in the middle of making a couple batches of snack sticks with PS Seasoning spice blends. I'm also using their liquid smoke because I can't use my smoker at the moment. The directions state to add the sodium nitrite...