Looking for snack stick recipe

Discussion in 'Sausage' started by chopper, May 7, 2009.

  1. I'm going to try my hand at venison snack sticks this weekend, and was wondering if anyone had a tried and true recipe?

    I plan on using ground wild boar and venison (50/50?)
  2. trapper

    trapper Smoke Blower

    Click here: http://lpoli.50webs.com/Sausage recipes.htm#DRY and scroll down to "Slimmie Jimmie: Italian Style Slim Jims." It sounds corny but trust me on this one. We made some this spring and they were outstanding. We used the Bactoferm LHP for a starter culture. I used 50-50 venison and pork butt with none of the fat removed from the pork. Your wild boar is probably leaner so you may want a little more fat. I am going to make another batch and plan to cut back slightly on the salt and I am going to smoke for a few hours AFTER the incubation period.
  3. Substitute hog for venison and porkfat for beef suet
    For 10 lbs

    2 tsp instacure no 1
    4 Tbls Paprika
    1/3 cup ground mustard
    1 tsp ground White Pepper
    1 tsp ground celery
    1 Tbls Mace
    1 tsp Garlic Powder
    5 Tbls Salt
    4 ½ Tbls Powdered Dextrose
    1 1/2 Cups Fermento

    8lbs venison 2lbs beef suet

    1 tsp cayenne pepper optional

    Or this same thing

    10 lbs meat at 20% fat content Ie: 8 lbs Venison 2 Lbs beef fat
    I like 10lbs venison and 2 lbs beef fat
    Grind meat in 3/16 grinder once mix in spices stuff into 22-24 sheep casings (I use 19 mm collagen casings)
    Place in smoker at 98-110 degrees with smoke on for 8 hours
    Raise temps gradually to about 150-155 degrees, till 145 degrees in center of stick.
    Total time in smoker about 10 hrs.

    Snack Sticks or (Slim Jims)

    10 pounds lean ground beef
    2 level tsp. Prague Powder #1
    4 tbsp. paprika
    6 tbsp. ground mustard
    1 tsp. ground black pepper
    1 tsp. ground white pepper
    1 tsp. ground celery
    1 tbsp. mace
    1 tsp. granulated garlic
    3 1/2 ozs. kosher salt
    1 1/2 ozs. powdered dextrose
    6 ozs. Fermento

    The last two ingredients are for fermentation and may be omitted if you don't want the tang... After you stuff the beef sticks, for the tangy flavor smoke at 90-110* for 8 hours and letting it go at this temperature for another 12 if you want the tang to fully develop.. Then you raise the smokehouse temperature until the meat reaches 145º internally... If you omit the last two items.. Smoke till 152* Try to keep your smoker around 190-195*...

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