Search results for query: venison snack sticks

I process and make all my own stuff. I use pork fat instead of beef fat. Easier to get, more available and cheaper. People buy beef fat for tallow for fryers and raises its price. I used to get it for $.50 a pound and now went up to $.75 a pound. I got some recipes you can use/ review for...

Thanks ill have to try that out . Wife and I try not to eat lot of pork products so why use beef fat

I medium grind vension and stuff into 1# bags for meal cooking and 1.7# bags as 3 + 5# for making 20# batches of various stuff I showed I make. I might fine grind pork and mix with medium ground thawed deer to make sticks or bologna. I find medium grind works best for me for general purpose...

Rookie here, For the first time, I'm making my own deer snack sticks and sausage. I have the seasoning (using surecure cure#1) and stuffing under control. I'm looking for guidance on what to do after. I'm going to be using a pellet smoker to smoke the sticks and sausage. Based on what I've...

After spending time reading how to make snack sticks in this forum, I finally made my first time ever snack sticks. It’s a 80/20 ratio, 80% venison meat and 20% pork mixed with Owen’s Honey BBQ seasoning and hot temp cheddar cheese using Smoketo collagen casing (19mm). I started at 115 F for 1...

95lb of venison for a coworkers buddy… while I had my equipment out decided to have another go at doctors sausage on the champion juicer…. Smoked and finished in water bath turned out excellent…. Only major issue I came across was the cheese on the hotdogs oxidized and gave a greenish color...

So I told a few friends I was going to be making pork snack sticks this wknd... One told me he had some venison he broiught down with him from Michigan... Asked if I wanted it to make some sticks with it... We would split the finished product... After cleaning it up (actually was already...

First time using my new PS 100 Classic. Did a 25lb batch of venison/pork today. Took around 11 hours. Seems too long to me. 19mm collagen casings, using pink cure, using ECA. Some of the sticks had a much lighter hue to them in spots. Some bigger areas than others. I relied on two meat probes...

Hello all, I'm relatively new but refining my system. The main issue: how small of a collogen casing is too small? What's the smallest casing and corresponding stuffing horn can I get by with? I know, more information is needed. Using a 22lb Vevor electric stuffer. This is a venison/pork...

BT, I'm not sure how lean you could go for a turkey snack stick as there needs to be fat involved to hold the meat together. You could use any recipe for snack sticks you like ,you're just replacing the beef, venison, pork etc. with turkey. Your IT would be 165* for poultry compared with around...

I want to add some encapsulated citric acid to venison snack sticks. I keep reading not to grind meat after adding the citric acid. I use my grinder to stuff with, without the grinding knife. Am I okay to stuff this way or will it t break down the encapsulated acid?

Hi all, I'm new here but have been using this site as a great resource. I recently got into this game. I hunt a lot so have been starting to make my own venison products verses taking it to the locker, and I'm very happy with it. I am wondering what is the best / easiest way to close snack...

What are you all using for your fat source? I always used 73% beef and mixed 10# beef and 10# venison to get a 13% ratio and that always worked for me. With GB doubling in price in the last couple years I tried adding 20% pig fat to the last batch and had a bunch of the fat render out. It wasn't...

What I am thinking about using for fat is rendered turkey skin and dark meat. I have to avoid the typical animal fats. Seems my friend was bitten by a tick and contracted a virus that left her severely to the red meats and most byproducts.

The 11-hour cook time is a bit long for 19mm snack sticks, but since you hit 155°F internally and ice-bathed them, they should be safe. The lighter spots could be from uneven heat, moisture, or the ECA reaction. If the texture is firm and there’s no off smell, they’re likely fine. Next time, try...

Howdy all, I've got a situation with snack sticks that I need some guidance on and was hoping you all could help a first timer out! Sorry in advance for the length of this!! Deer season is approaching, so I thought I would clear out the freezer and make a batch of snack sticks. Got it all...

J382, I make tons of snack sticks and never use anything but pork butt with my venison. 75/25 or 70/30 is my go to mix, no fat out at 165 temps and delicious finished product.

Hello, I recently purchased a propane vertical smoker almost exclusively for making snack sticks (venison mostly, mixed with pork). I’m struggling to have a consistent temp throughout the smoker. The top will be 15-25 degrees hotter. I hang them so it causes the top to get done well before...

Just made my first batch of venison snack sticks. They taste fine but the casing are a bit tough to chew. I used Lems casings, which says they are edible. Any thoughts

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