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Last season (no deer this year ) I did a batch of venison pepperoni snack sticks and I cut in pork fat only. They came out great. I think it helped that I mixed everything and then let it sit in the fridge for a couple days before smoking.
I read various viewpoints regarding the correct temps to smoke venison snack sticks. A lot of people say to start out cool and work up to around 180. However - my Pitt-Boss smoker only goes down to 180. And I believe that is pretty common for most pellet smokers. So should you start out at 180...
I started with Bear Carver's recipe for his Bear Loaf, and did several mods to it untill I have what I like for a very good flavored snack stick. Here is what I have come up with. 5 # ground meat or your choice 1 Tbls Blk Pepper 1 Tbls Red Pepper Flakes 1 Tbls Whole...
Here is my snack stick recipe if you want to try it. For years I have made sliced jerky with my duck and goose meat from hunting. Only recently did I switch to ground meat and making snack sticks which I like much better. I started off with an old butcher recipe that was shared with me that I have modified slightly over time to suit my own liking.
Did my first batch of snack sticks today on my mes 40. I used 3lb of deer burger and 2lb of beef 80/20 with cabelas hot snack stick kit and added high temp pepper jack cheese. I cooked them for an hr @ 130. Then smoked for 3 hrs with hickory. I jumped the temp up to 175 to finish them. I pulled them off the smoker and let them hang to cool.
Well, made venison jalepeno chees sticks, turned out dry, and bland. Used equal parts venison and pork butt, and pork fat. chopped jalepeno and shredded cheddar from the freezer. stuffed and left in fridge overnight.
Made a batch of Jalapeno Cheddar Venison Snack Sticks, turned out perfect! I made a 5 # batch and used 1/4 cup of dehydrated jalapenos and 1/2# high temp cheddar. Stuffed the night before and on to the smoker the next morning until 152 degrees internal temp.
I have made a lot of snack sticks using the recipes and instructions found on this forum. Everything turns out well and the quality and taste are excellent. The problem I have is that using my MES 40 smoker and the AMNPS I cannot reach an internal temperature of 152 degrees that I see recommended on this site. I do not go above the 170 degree ...
First time snack sticks. Made them out of 100% venison nothing else but the seasoning and the cure. Mixed up and let cure 2 days. Stuffed them and let dry overnight. Did a test batch in the oven last night at 200* till they reached 160* no ice bath just let cool down in the oven. Took 8 hours to reach 160*. They turned out great.
I just made my first batch of snack sticks and I did not do an ice bath. I used natural sheep casings and just set them on the counter to cool after smoking. Friends said these were my best deer treats yet. For the pork I used trimmings and end pieces from a loin that became canadian bacon and a little bit more of some ground pork from the market.