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First try venison sticks

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beef77

Smoke Blower
Joined
Jan 5, 2013
Messages
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Location
Indiana
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.
 
 
Now that's a pretty sight right there! 
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  I'm due to make some more sticks myself...  Are they done now?
 
I see a lot of snacking in your future! 
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 The sticks look great!
 
Help me out here B. They've been on for 12 1/2 hrs. Still only 132*????
 
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
 
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
 
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...
 
Ok thanks for the advice Dave. We did use water
 
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.
 
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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