Made venison snack sticks over Easter weekend

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xray

Master of the Pit
Original poster
OTBS Member
Mar 11, 2015
4,751
3,277
Northeast PA
Well I had some free time on my hands, and my father in law had some venison to use up, so we ended up making 12lbs of venison snack sticks.

The venison was added with a ground boston butt. 60:40 ratio. I used Hi Mountain Cracked Black Pepper and Garlic seasoning with an extra tsp of garlic powder and black pepper.

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Hanging in the smoker. I started at 130 for 2 hours before adding smoke. The temp was increased every hour until I reached 170 degrees. Once I hit 170, I just regulated the temp from there.

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I used a mix of Hickory and Maple today. After a few hours of smoke. The color is coming along nicely.

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I ended up pulling the snack sticks once an IT of 153 was reached. The total cook time was 7 hours.

Hanging to cool before cutting.

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After cutting the snack sticks, I ended up with 7.5 lbs of finished product. Split 50/50 with the father in law, I ended up with 3.75 lbs of goodness.

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Thanks for looking.
 
Looking good! How’d they taste? I’m usually on the 10-20% pork cut. Just enough to add some fat. With 40% pork your getting a better yield though.


Scott
 
Looking good! How’d they taste? I’m usually on the 10-20% pork cut. Just enough to add some fat. With 40% pork your getting a better yield though.


Scott

Thanks Scott, they very good! I usually do 70:30 venison to pork. The butcher I go to was pretty much out of pork (Easter) except for a 5.5lb boneless butt. So I had that ground up. I’m not too picky about the ratio. I ended up with a 63% yield...minus the two burgers we cooked up on the grill with smoked cooper sharp!
 
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Very nice,,, I need to do some more here soon before I get too busy with summer stuff.

Nice job

Thanks DS. Once summer hits, I never make snack sticks. Summer is primetime for pulled pork, shredded beef and ribs. I’ll portion and freeze for the winter months.
 
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