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