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Veni Snack Stix


Fire Starter
Joined Jan 11, 2020
Well I have time. Got out some venison(6#), pork butt and hi temp pepper jack. Used Hi Mtn Pepperoni mix. Started at 120 and worked up to 185 over 10 hrs. with applewood on the Bradley. Pulled at 152-158 into the ice bath. In fridge to bloom for a bit and then package. I love pepperoni, this seasoning didn't do it for me. 21mm tubes seem way to big for me. More exploration needed.
IMG_0929.jpg IMG_0930.jpg IMG_0931.jpg

Made a 14# batch of venison/pork butt, Canadian Bacon, Pops Brine Bacon, and some Buckboard Bacon breakfast sausage as well. No pics but AC Legg #10 seasoning was perfect for me.


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
Gosh it all looks fantastic!

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