Cheddar deer sticks

[Tballard169]

Made 15 pounds of cheddar deer sticks this evening....used about 11 pounds of venison and 4 pounds of pork. My seasoning is from butcher and packer. Used my half inch stuffing tube I recently got and was able to stuff longer casings. They are in the fridge till tomorrow night. I also ran my last deer through the grinder and almost a whole pork loin plus part of a pork shoulder

 

[Hinkle]

Good looking sticks. High temp cheese? Just curious because I have been wanting to do this. The group of guys I skin/butcher deer with do bologna in a crock pot with water. Dunno if it's a nation wide brand but they use Conyeager. It's good stuff and would recommend if it is available. Rural King recently opened a store in the area and they carry it, but not no idea how available it is outside of Western PA.

https://www.conyeagerspice.com

 

[Tballard169]

Good looking sticks. High temp cheese? Just curious because I have been wanting to do this. The group of guys I skin/butcher deer with do bologna in a crock pot with water. Dunno if it's a nation wide brand but they use Conyeager. It's good stuff and would recommend if it is available. Rural King recently opened a store in the area and they carry it, but not no idea how available it is outside of Western PA.

https://www.conyeagerspice.com

Never heard of it but have to look into it...though I really like the seasoning kit I get from butcher and packer....comes with enough smoked edible collagen casings to do 25 pounds....yes I use high temp cheddar cheese....I get it at fareway for 4.99 a pound

 

[smokerjim]

looks like your off to great start

 

[Tballard169]

looks like your off to great start

Yep....I have made 40 pounds of sticks and 10 pounds of brats with the new stuffer. Time to put away the stuffer till I need more brats or decide to try making summer sausage..