Deer sticks and salami questuins

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Original poster
Feb 13, 2017
I made 50lbs of sticks and salami this past weekend like and have for the past couple years and they were a total flop. They were dry and the flavor was just off completely. I use 70/30 mix of deer and beef soot and I make my own seasoning. Just wondering ingredients what you guys use when you make your own and maybe find some new tips and tricks so it won't happen again.
We do about 200 lbs min. a year of deer sausage, jerky in various flavors, We have tried numerous mixes and spices as well, What I have found the best for our tastes ( everyone is different) is 60/40 mix an sausage, 70/30 on snack sticks, We tried the beef fat and were not happy with the outcome flavor or texture. As far as spices go we use what is on hand or will buy what we need for the recipe.The fry test tells us what we need to do from there. My 2 cents...
First off,,,,,,
 to the site,,, lots of great people here to help you out as much as possible.,

Boy lots of different questions/answers there,,,, First let us know your recipe and procedure that would help us out the best,,, A lot of different recipes and procedures on this site... What Kind of smoker you using and temps,,, also helps to know where you live so if you can update your profile it would help us greatly 

Good thread

A full smoker is a happy smoker 

Last edited:
I was using my homemade smokehouse. The temp was anywhere from 160 to 170 pulled sticks at 145 degrees and salami at 150. Only thing I changed from the past was I ground my meat awhile ago and frozen then just thawed and seasoned before stuffing and cooking. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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