First try venison sticks

Discussion in 'Sausage' started by beef77, May 4, 2014.

  1. beef77

    beef77 Smoke Blower

    Here's our first shot at snack sticks using napas smoke schedule. Using High Country seasoning, original and jalapeño. Just bought a 5 lbs. stuffer. Worked great. More pics to come.
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks great !
     
  3. beef77

    beef77 Smoke Blower

    Thanks brew
     
  4. Now that's a pretty sight right there!  [​IMG]   I'm due to make some more sticks myself...  Are they done now?
     
  5. beef77

    beef77 Smoke Blower

    Not yet B. Going on 11 hrs.
     
  6. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    I see a lot of snacking in your future! [​IMG]

    [​IMG]  The sticks look great!
     
  7. beef77

    beef77 Smoke Blower

    Thanks JP
     
  8. Ok I'll hang around for the finish - They're shaping up nicely  [​IMG]  
     
  9. beef77

    beef77 Smoke Blower

    Help me out here B. They've been on for 12 1/2 hrs. Still only 132*????
     
  10. What smoker temp are you running & how are you measuring temps in your smoker & sticks?
     
  11. beef77

    beef77 Smoke Blower

    Using Igrill for pit probe and a Taylor instant read. Now I have the igrill meat probe in one. We started at 130 for 2 hrs. and gradually increased up to 170 now
     
  12. Are the iGrill & Taylor reading the same? I would expect the IT of your sticks to be a lot higher by now...
     
  13. beef77

    beef77 Smoke Blower

    Unfortanetly yes.
     
  14. I'm guessing you have checked more than one stick & more than one place? What is the heat source for your smokehouse?
     
  15. beef77

    beef77 Smoke Blower

    Propane. We pulled it out and it's like jerky. Definitely a flop. Appreciate your help with this B. Good thing is it can do nothing but get better from here. Lol
     
  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    77...... morning.... sorry to hear that..... bummer and worse..... I found sticks to be a problem with drying out..... then I tried nepas method... smoke at 120 ish for 6 hours or so.... then elevate the smoker temp to 155-160 and in a total of 24 hours they are done.... not dried out..... don't use water.... water in a smoker can cause faulty readings of the temp probes... wet bulb effect...
     
  17. beef77

    beef77 Smoke Blower

    Ok thanks for the advice Dave. We did use water
     
  18. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

  19. beef77

    beef77 Smoke Blower

    So I tried some sticks when I got home from work tonight. They sat in the fridge all day vac packed. They were actually really darn good. Must of picked up moisture in there. Maybe that's the definition of "bloom". Here's a q-view with some smoked mozzarella.
     
  20. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Did you add any pork fat to the venison ? last venison sticks I did took much longer than the pork sticks...
     

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