Venison snack stick build along

[RGK]

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.

[702plmo]

thats awsome.

[jindydiver]

What a great build along    Mmmmm smokey meat  

[BigRonHuntAlot]

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

[RGK]

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

[BigRonHuntAlot]

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

[Charles K.]

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

[countrygirl]

YUM...sounds great!