First time making deer sticks/sausage

[LowExpectations14]

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 seen online, I'm planning on letting them sit in the fridge for a day after stuffing them before I smoke them. After that.... the online information varies wildly.

Due to a busy schedule, I won't be able to spend an entire day smoking the sticks and sausage after I stuff them. I'll have the late afternoon/evening time only. What's a simple smoking plan (temp/time) that will get the job done?

After the smoking, the information online regarding drying/curing varies even more than the smoking information. Typically from where I'm from, people tend to hang meat in an attic for 3-4 weeks to dry. However, I've read that two weeks is the max you want to hang meat with cure #1.

I'm planning on using a fridge to hang the meat to dry with a hygrometer and a pan of water to control humidity. I know preferences vary, but in general, how long should I expect to hang them? Also, what temperature/humidity combo should i shoot for?

I know I'm requesting a lot of information, but I would hate to ruin a whole deer due to lack of preparation.

Thanks in advance for any help!

 

[JckDanls 07]

OH MAN.... Where do we start...

First of all... How low of temps can you get in the pellet smoker ?? You want to get down to 120/130 to start... and then your max temp needs to only be 170 ...

These will take anywhere's from 5 to 8 hours ...

As far as hanging for two weeks (unrefrigerated) only using cure #1 , I STRONGLY advise against that...

Others will chime in with more advice...

 

[indaswamp]

Will you be using a starter culture with dextrose to ferment the sticks?

Hang in the attic? In winter-maybe....all depends on the temperature and relative humidity. Snack sticks are thin and dry super fast, so you can get away with 65-70% humidity. But the temp. should never rise above 60*F. This is for Salmonella and Staphylococcus Aureus concerns. And being this is made from wild game, I would be strict with these requirements.

As far as smoking, @JckDanls 07 has you covered.

If you ferment to below pH 4.8, and use at least 2.25% salt, you can dry to semi dry and still be shelf stable. Otherwise, you need to dry until dried below 30% weight loss.

What is the fat percentage in your stick recipe?

 

[motolife313-2]

Yep keep temps under 175 unless you run out of time then u can’t bump it to 200 and they will cook very fast at end if needed. Smoked these yesterday. Put meat in smoker then light fire and brought it up to 125 for a while then 140 for a while then 170. Then 180-200 since I was at the 7.5 hour mark and started work at 4;30 am today

 

[archeryrob]

I think I am reading contradictory information. "Dry in the attic?"

You are using Cure #1 and that is to cure meat being cooked. If you are cold smoking and then using cool and humid environment to cure and dry sticks to store without the freezer? If so you need a curing chamber or and root cellar to have that controlled environment. You will also need Cure #2 for do this kind of curing. Plus not sure the attic is the right environment, likely to spike in hot and cold temps. Ground temps are better for this or a replication in a controlled fridge.

So I think you are intermingling things you read on curing as all being one thing and their is two separate paths. Most people do not do the second path.

Moto, how long are you hanging those in the closet and where after that?

 

[indaswamp]

I think I am reading contradictory information. "Dry in the attic?"

You are using Cure #1 and that is to cure meat being cooked. If you are cold smoking and then using cool and humid environment to cure and dry sticks to store without the freezer? If so you need a curing chamber or and root cellar to have that controlled environment. You will also need Cure #2 for do this kind of curing. Plus not sure the attic is the right environment, likely to spike in hot and cold temps. Ground temps are better for this or a replication in a controlled fridge.

So I think you are intermingling things you read on curing as all being one thing and their is two separate paths. Most people do not do the second path.

Moto, how long are you hanging those in the closet and where after that?

Cure #1 can be used for dry cure products that will finish drying within 30 days. And Snack sticks fall into this category.

 

[conradjw]

Take a look at Sous Vide sausage making processes. Use the smoker to get the smoke and color you are looking for then finish them in the Sous Vide water bath. Then bring them out to dry to your specific desire. Its a safer way i find. you don't have the problem with hot spots in the smoker, the bottom of sausage or the outside sausage finishing before the top or inside. Getting to dry. Or the worst thing is to have the fat cook out because of high heat.