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Smoked Venison Snack Sticks

Discussion in 'Wild Game' started by Greeno17, Dec 6, 2018 at 9:20 AM.

  1. Greeno17

    Greeno17 Newbie

    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
     
  2. tropics

    tropics Smoking Guru ★ Lifetime Premier ★

    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
     
  3. Greeno17

    Greeno17 Newbie

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

    tropics Smoking Guru ★ Lifetime Premier ★

    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."
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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
     
  6. Greeno17

    Greeno17 Newbie

    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
     
  7. skooter

    skooter Fire Starter

    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.
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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
     
  9. skooter

    skooter Fire Starter

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

    tropics Smoking Guru ★ Lifetime Premier ★

    That allows the casing to dry more,the smoke will adhere to it better.
    Richie
     
  11. JckDanls 07

    JckDanls 07 Smoking Guru Group Lead OTBS Member

    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...
     
  12. skooter

    skooter Fire Starter

    (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.
     
  13. tropics

    tropics Smoking Guru ★ Lifetime Premier ★

    NFDM acts as a binder keeping the meat a little more moist.
    Richie
     
  14. JckDanls 07

    JckDanls 07 Smoking Guru Group Lead OTBS Member

    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....