Butter to keep snack sticks moist?

[newbwithqs]

Been smoking for awhile but new to making snack sticks. I have my flavor the way I want, but want a snack stick similar in texture to a slim-jim. I would like to limit the amount of pork-no reason in particular just want to see if I can make a good venison stick without adding pork or ground beef. I've had mild success using soy protein concentrate but was wondering if anyone had tried using cold butter or something like crisco in place of the pork as your fat component? I maybe crazy, but just curious. Let me know your thoughts. Thanks.

 

[smoke-it-all]

I'm not a professional, but my immediate thought is butter or crisco would melt. My buddy brought his stix to high in temp (180) and the pork fat broke down leaving big pockets of oil at the bottom, and dry meat else where.i believe butter melts at 95. And I bring my IT to 150

 

[dirtsailor2003]

Butter has a low melting point. You'll end up with a fatty mess.

 

[gary s]

  Good morning and welcome to the forum from a cloudy day here in East Texas, and the best site on the web. Lots of great                   people with tons of information on just about everything.

        Gary