A special thanks to CrankyBuzzard and Nepas for answering some questions on a previous thread.
I used a snack stick kit from Hi Mountain, it was their Hickory blend. 70/30 venison to ground park was used and stuffed about 14lbs of meat.
I started the smoke at 130 degrees and bumped up the temperature every hour by 10 degrees until I reached 175. This ended up being easier said than done due to high winds and freezing rain.
I pulled the sticks when the IT was 152. The sticks varied greatly in temperature. Some sticks had a difference of almost 15 degrees between their tops and bottoms.
Sticks were hung for an hour prior to cutting. Weighed in at just under 9lbs.
All in all, a good smoke but just a tad too salty for me.
I used a snack stick kit from Hi Mountain, it was their Hickory blend. 70/30 venison to ground park was used and stuffed about 14lbs of meat.
I started the smoke at 130 degrees and bumped up the temperature every hour by 10 degrees until I reached 175. This ended up being easier said than done due to high winds and freezing rain.
I pulled the sticks when the IT was 152. The sticks varied greatly in temperature. Some sticks had a difference of almost 15 degrees between their tops and bottoms.
Sticks were hung for an hour prior to cutting. Weighed in at just under 9lbs.
All in all, a good smoke but just a tad too salty for me.
