Venison/beef snack sticks.

[DaveyCrockett]

OK im trying my luck for the first time ever with these snack sticks. I did 5# batches. The first was half deer half beef with 20% added fat. I used the ac leggs snack stick seasoning and added 3 jalopenos and 4oz of cheese. The second batch half deer half pork same ac leggs seasoning nothing extra. I stuffed the casings and placed them in a cooler over night outside since the temp will be low enough. Tomorrow I will be up early to place the first batch in my cook shack smoker.

 

[SmokinAl]

Looks like a good start!
I moved this to the sausage section.
I think you will get more replies there!
Al

 

[HalfSmoked]

Looking good some more of the story please.

Warren

 

[DaveyCrockett]

Looks like a good start!
I moved this to the sausage section.
I think you will get more replies there!
Al

Thanks....I'm still trying to figure this forum thing out...lol

 

[crazymoon]

JC, Nice start ,I'm in !

 

[DaveyCrockett]

OK so the first batch I pulled out the smower at 152 IT. Put into a water bath and now drying. I had to sample some of it. Ran into a few things I need to improve on. 1. The casings are not sticking...I'm guessing part of the reason was the cheese I added. I just used regular shredded and was making sure to smoke it slowly and low. That didn't help. 2. I'm not a big fan of the seasoning I used nor the pork fat. I even cut back on the seasoning. It still tasted too salty to my liking. I've got the second batch in now so we shall see how it turns out without the cheese. Also I will be making a stuffing tube for my lem tomorrow that will fit the casings better and hold the whole sleeve. The plastic one that came with it wasn't long enough and very hard to get the 19mm casing on it. On another note I did nail a chorizo mix yesterday that is to die for. I wish I had stuffed a batch into snack sticks now.

 

[DaveyCrockett]

 

[fullsmoke]

Just a FYI I don’t water bath any more had same problem with casings being that way now I don’t

 

[Curt D.]

Besides using high temp cheese could I use ground cheese curds?

 

[fullsmoke]

You could try it I was going to try hot smoking cheese then trying it in ss

 

[indaswamp]

I would not hot smoke cheese. would make a nasty mess in the smokehouse.

 

[fullsmoke]

I would not hot smoke cheese. would make a nasty mess in the smokehouse.

We do it all the time in loaf pans it’s so good

 

[myownidaho]

They look good! I don’t water bath my sticks. And getting the casings onto the tube had a definite learning curve.