So I told a few friends I was going to be making pork snack sticks this wknd... One told me he had some venison he broiught down with him from Michigan... Asked if I wanted it to make some sticks with it... We would split the finished product... After cleaning it up (actually was already pretty clean) and grinding it came out to 7 lbs... a little over... So I added 3 lbs of fat from the fat caps off the boston butts to make up a 10 lb batch... They seem to have cooked alright... Took about 6 hrs at low temps... They ended up being dry and crumbly... No signs of fat out... I did forget to put the thermocouple for the controller inside the smokehouse when I started them... Didn't notice it for the first 1 1/2 hrs... So it was on full blast trying to get up to the set temp...
