Venison Snack Sticks

[BGKYSmoker]

That dang mail man. He musta lost the package of sticks you sent me

 

[stjoeguy1122]

hey Roller,

  I got 20#'s of ground deer thawing right now, the last time I did this mine came out pretty dry, I was thinking of adding a little more water to the mix, I use High Mountain seasonings kits with a little high temp cheese. I see on here that some will add soy protein, what is the benefit of adding that?

any thoughts?

thanks

bob

 

[mighty quinn]

Those look great. I make mine with about 20% ground pork added to the mix. I have also mixed in high temp. cheddar which makes these awesome sticks even better. I just can't believe that it takes 9 hours to get up to temp. I smoke mine around 160* and it only takes about 3 hours to get up to 165*. They look great man!

 

[stjoeguy1122]

I did mine last weekend, made up 4 flavors but I changed up the method I normally use.  Not sure if I like the hanging method, the tops of the sticks were very dry while the bottoms were too moist, the middle was the best. I stuffed the 19mm casings pretty tight use my LEM stuffer yet the sticks were fatter at the bottom then the tops, I figure I would get a little shift do to gravity but didn't think it would be this much.  Maybe I made the stick to long? or to moist? to low of a start temp to harden the casings?

does anyone got any suggestions?

snack sticks 1.JPG

• stjoeguy1122
• Jan 25, 2013

 

[roller]

 nice job, they look great. do the pre mix boxes come with soy protien or any kind of powdered milk in the seasoning? ill be making some 100% venison stix tomorrow. ive made them before, using my own season and #1 cure. this will be the first time i add soy protien. the last time i made them they shrunk down quite a bit but i did add pork fat. and for that reason im going to try 100% venison with the soy protein, see if that helps. ill post some pics and everything of the turn out.

They look great, did you use a pre mixed kit for the seasonings/cure?

Yes LEM Snack Stick..

I will be making some of these!!! Thanks!

Thank you !

 

[roller]

hey Roller,

  I got 20#'s of ground deer thawing right now, the last time I did this mine came out pretty dry, I was thinking of adding a little more water to the mix, I use High Mountain seasonings kits with a little high temp cheese. I see on here that some will add soy protein, what is the benefit of adding that?

any thoughts?

thanks

bob

Sorry for the delay..It holds things together better...

 

[roller]

That dang mail man. He musta lost the package of sticks you sent me

I bet he smelled that Hickory !!!!

 

[jakub]

Where is the recipe for the venison snacks?