Smoked Venison Snack Sticks

[Greeno17]

I recently got into making my own snack sticks. I got a Masterbuilt smoker and all the equipment for snack sticks and brat making.

I have made about 4 batches of snack sticks (all 6lb batches, 4lbs of venison and 2 lbs of pork) and I have a few questions about them. They all have been editable and good, but I am reading that most are smoking them for anywhere from 4 to 8 hours? I smoke mine at 180 degrees for 2 hours with smoke and then for an additional 1 hour at 180 without smoke, and that's it. Should i be doing this longer? They taste good and they are not dried out, they have good juice in them, but i think that really anything over 4 hours would turn our dried out?

My internal temp thermometer reads around 130 degrees when all said and done but im not sure how accurate it is.

Thanks,
Justin

 

[tropics]

Justin Are you using cure #1 in your mix?
130 degrees is a very low temp I would suggest you get a dependable thermo probe.
Snack sticks are normally finished to a IT of 150 degrees
Richie

 

[Greeno17]

I mostly use the Backwoods Hot Snack Stick seasoning, which has the cure packet with it.

 

[tropics]

I mostly use the Backwoods Hot Snack Stick seasoning, which has the cure packet with it.

According to the instructions on their web page.

• "Stuff into sheep casings or 17-21mm collagen casings and smoke in smoker or cook in oven at 180°F. until the internal temperature reaches 165°F."

 

[chef jimmyj]

130 is too low, unless held there for 2 hours. Get a verifiable therm to check IT. Best method is start at 130° for 1 hour, no smoke. Increase to 140, add smoke and increase 10°F every hour until the IT reaches 150°F. Chill in ice water and hang to bloom an hour or 2. Refrigerate...JJ

 

[Greeno17]

Yep, and that's what I try to do. But if i go any longer than 4 hours, they become super dry. I dont want them like jerky

 

[skooter]

I make mine with only straight ground Venison, no Pork added. I do as mentioned above, 10 degrees per hour to a 155 IT. Everyone at work raves about them, and virtually fat free. I use collagen casing by the way.

 

[chef jimmyj]

Yep, and that's what I try to do. But if i go any longer than 4 hours, they become super dry. I dont want them like jerky

Something is not right. I have followed the above temps for a batch of Kabanosy, kielbasa snack sticks, that went 8 hours to hit 150. They were very juicy. I used 22mm collagen casing. Verify your therm is accurate...JJ

 

[skooter]

130 is too low, unless held there for 2 hours. Get a verifiable therm to check IT. Best method is start at 130° for 1 hour, no smoke. Increase to 140, add smoke and increase 10°F every hour until the IT reaches 150°F. Chill in ice water and hang to bloom an hour or 2. Refrigerate...JJ

Why do you do the first hour without smoke? I would think that would be the time for best smoke absorption.

 

[tropics]

That allows the casing to dry more,the smoke will adhere to it better.
Richie

 

[JckDanls 07]

Let me add... As JJ said.. start at 120-130` (Smoker checked with a calibrated thermometer) for one hour to dry the casings (smoke won't stick to wet casings)... Start raising temps by 10` every hour until you reach a MAX of 170-180` smoker temp.... Then keep an eye on IT of the sticks until 153` is reached (with a calibrated thermometer) ...

If your sticks are drying out within a 4 hr cook... Then I can almost guarantee your smoker temps are not accurate (how are you measuring smoker temps ?)... Also... add 1/2 - 3/4 cup of non fat powdered milk (NFPM) to every 5 lbs of meat...

 

[skooter]

(smoke won't stick to wet casings)...

If your sticks are drying out within a 4 hr cook... Then I can almost guarantee your smoker temps are not accurate (how are you measuring smoker temps ?)... Also... add 1/2 - 3/4 cup of non fat powdered milk (NFPM) to every 5 lbs of meat...[/QUOTE]

Gotcha! I’m using collagen casing that appears to be dry, but I’ll give it a go.
What does the powdered milk do? Thanks for your quick reply smoking a batch this morning.

 

[tropics]

NFDM acts as a binder keeping the meat a little more moist.
Richie

 

[JckDanls 07]

As Richie said.. the NFPM helps retain moisture without giving it any kind of noticeable flavor... myself, I use one cup (run through the spice grinder) for every 10 lbs of meat....

 

[rlgiv]

so, could you use another type of milk to the mix or does it have to be the non fat powdered. I have the lactate free milk at my house.

 

[chef jimmyj]

NFDM has the protein, binder in sausage, concentrated. 1cup NFDM has 24g Protein. 1cup 2% Lactaid has only 8g...JJ

 

[dave in indiana]

How much water are you using per pound when you mix?