- Dec 19, 2014
- 32
- 36
Got 20lbs of venison I did up ground up. Today I stuffed 20 lbs and smoked it. I used Waltons Pizza Snack stick blend and added some high temp mozzarella to 10lbs of it and 10lbs without. 50/50 with pork butts. 19mm mahogany casings. I'll be doing the other 20 lbs tomorrow morning and can't wait. First batch came out amazing. Smoked for 4 hours to internal temp 152 then 10 mins in ice bath. Currently blooming but couldn't help but grab a sample, ok a foot and a half. The Dakota water stuffer was a breeze to use after a couple test tries. I'm sure i'm being biased but these are the best snack sticks I ever had.
