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.
I ground the venison first as the fat has a tendency to clog up the grinder
I mixed the two together by hand and then added the water and spices. I use LEM brand seasonings packets
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.
Each smoke stick holds around 15 or 16 links that are a total of 52 inches long each.
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.
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
After the 2 hour drying time, I add hickory chips to make a heavy smoke.
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.
Topic: Venison snack stick build along (Read 1365 times)
