Casings for venison snack sticks

[crazymoon]

DB,The bland would be lack of spices.The dry is either not enough fat or too high of a smoker temp or IT of the sticks.Is your smoker temp gauge accurate? I take my sticks out at 153-155 * IT as I'm using cure #1 in the mix,also I never go above 170* for smoker temps.Sorry your sticks aren't good but don't give up.

 

[daveomak]

Well, made venison jalepeno chees sticks, turned out dry, and bland.
Used equal parts venison and pork butt, and pork fat. chopped jalepeno and shredded cheddar from the freezer.
stuffed and left in fridge overnight. Started smoker 100 degrees for an hour, no smoke, up to 140 for an hour with smoke.155 an hour, then 170-175 for 2 hours. was watching for internal temp of 160. Actually had to bump up temp last 20 mins or so to almost 180, maybe I was impatient, just couldn't see why it took so long to get internal meat temp up to the 160. Very disappointed, ill eat them, but pretty bad

When I make sticks, I use STPP in the mix... Keeps them moist... Smoker temp never goes above ~160 F... Sticks take 18-24 hours to get cooked.... I also follow a pasteurization table to insure pathogens have been taken care of....

This chart is for a 5D reduction... to increase the death of number of pathogens, increase the time at the given internal temperature...

 

[Doug b]

I get impatient, seemed like 5 hours for 4 or 5 lbs. of sticks was plenty. I put another gauge on the smoker and its and the other are real close. Would I be better off buying the premade seasonings for better flavor? Also, what is STPP? I don't understand the chart, what is that about, please.
Actually had a touch more fat then venison. Thanks guys

 

[daveomak]

http://store.theingredientstore.com/amesphos.aspx
https://www.psseasoning.com/collections/phosphates-additives/products/414-food-grade-phosphate

https://www.smokingmeatforums.com/threads/beef-sticks-21mm-with-leggs-116-money-shot.230920/

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