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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: RGK on February 11, 2007, 09:35:00 PM

Title: Venison snack stick build along
Post by: RGK on February 11, 2007, 09:35:00 PM

Well it’s that time of year again. Time to turn all that deer meat into tasty things for the family, I have already made a 25 pound batch of jerky and last night I started a 30 pound batch of snack sticks or hot sticks. I started with 80%lean venison and 20% pork trim.
 (http://i28.photobucket.com/albums/c239/212007154/sausage/sausage3.jpg)

I ground the venison first as the fat has a tendency to clog up the grinder
 (http://i28.photobucket.com/albums/c239/212007154/sausage/IMG_7609.jpg)

I mixed the two together by hand and then added the water and spices. I use LEM brand seasonings packets
 (http://i28.photobucket.com/albums/c239/212007154/sausage/2006_sticks4.jpg)

After mixing the seasonings with the meat I ground it again using a finer hole plate and then packed it away in the cooler overnight to cure. This morning Josh and I stuffed the casings with the cured meat.
 (http://i28.photobucket.com/albums/c239/212007154/sausage/stuffing_snack_stix2.jpg)

Each smoke stick holds around 15 or 16 links that are a total of 52 inches long each.
 (http://i28.photobucket.com/albums/c239/212007154/sausage/2006_sticks2.jpg)

I preheated the smoker to 125F and hung the sticks at 11:00 am. I spread the sticks in the middle so I get good air flow.
 (http://i28.photobucket.com/albums/c239/212007154/sausage/2006_sticks.jpg)

Adding that much cold meat to the smoke brings the temp down to about 115F which is a good starting temp. I will keep them at this temp for about 2 hours
 (http://i28.photobucket.com/albums/c239/212007154/sausage/2006_sticks5.jpg)

After the 2 hour drying time, I add hickory chips to make a heavy smoke.
 (http://i28.photobucket.com/albums/c239/212007154/sausage/2006_sticks3.jpg)

After 5 ½ hour the temp is at 150F and I hope to have them done by 9:00 pm tonight. I will post finished pics later.

Title: Re: Venison snack stick build along
Post by: 702plmo on February 12, 2007, 03:10:00 AM

thats awsome.

Title: Re: Venison snack stick build along
Post by: jindydiver on February 12, 2007, 09:17:00 PM

What a great build along    Mmmmm smokey meat   :)

Title: Re: Venison snack stick build along
Post by: BigRonHuntAlot on February 14, 2007, 09:54:00 AM

Hey Ron,  They look GOOD, LOL   Are they left full length when finished?

Title: Re: Venison snack stick build along
Post by: RGK on February 14, 2007, 12:34:00 PM

No. I cut them down to 5 inch lengths and then vacuum seal them.

Title: Re: Venison snack stick build along
Post by: BigRonHuntAlot on February 14, 2007, 01:12:00 PM

Cool, That sounds like the ticket. Do you refrigerate/freeze or will they last a while at room temperature?

Title: Re: Venison snack stick build along
Post by: Charles K. on February 23, 2007, 05:31:00 PM

This guy must be my long-lost brother!!!
Snack sticks...good!!

Title: Re: Venison snack stick build along
Post by: countrygirl on February 26, 2007, 08:59:00 PM

YUM...sounds great!