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Cooking and Brewing Wild game recipes for game big and small. Get your wild game from the field to the table. Michigan craft brewing and micro brewing.

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Old 08-31-2008, 08:36 PM
Rancid Crabtree is offline
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Default Making Venison Snack sticks

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Next to jerky, snack sticks are the family favorite. Here I will show how I make a 30 pound batch of snack sticks or hot sticks. I start with 80%lean venison and 20% pork trim.
Making Venison Snack sticks - Cooking and Brewing


I ground the venison first as the fat has a tendency to clog up the grinder

Making Venison Snack sticks - Cooking and Brewing

I mixed the two together by hand and then added the water and spices. I use LEM brand seasonings packets

Making Venison Snack sticks - Cooking and Brewing

Making Venison Snack sticks - Cooking and Brewing

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.

Making Venison Snack sticks - Cooking and Brewing

Each smoke stick holds around 15 or 16 links that are a total of 52 inches long each. (I should have smiled for this picture) ;D

Making Venison Snack sticks - Cooking and Brewing

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.

Making Venison Snack sticks - Cooking and Brewing

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.

Making Venison Snack sticks - Cooking and Brewing

After 5 hours the temp is at 150F and I keep them there until the internal meat temp reaches 165F. I then take them from the smoker and let them cool at room temps. When cool, I put them in the fridg.

After a night in the cooler, I cut them to size I saved a bunch for the family to eat and sealed the rest in about 1/2 pound packs or 12 sticks per pack. This is the point when the scavengers start to show up.

Making Venison Snack sticks - Cooking and Brewing

It really does not look like much for all the hard work.
Making Venison Snack sticks - Cooking and Brewing
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Old 01-21-2009, 09:25 AM
jbaxter99 jbaxter99 is offline
 
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Default AWESOME Snack Stick Help!!

Your post was absolutely awesome for someone like me who grinds and extrudes ALL his vension into basic jerky strips but want to get into making the "snack sticks".

I noticed from the pictures it looks like your smoke may be homemade? And is powered by just two hotplates?

I would treasure any info and especially pictures of your smoker so I can build one myself and begin making snake sticks.

Thanks in advance.
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Old 01-22-2009, 05:19 AM
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Spanky Spanky is offline
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After 5 hours the temp is at 150F and I keep them there until the internal meat temp reaches 165F. I then take them from the smoker and let them cool at room temps. When cool, I put them in the fridg.Quote:



How do you get them to 165? what is the actual temp in the smoker at this point?

Good lookin batch. Nice to have a helper too!
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Old 01-24-2009, 04:34 PM
Rancid Crabtree Rancid Crabtree is offline
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I close the damper to retain the heat, I suppose, I am getting up to the 180F range.
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Old 01-24-2009, 06:06 PM
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Great job RC, I bet those taste great.
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Old 01-27-2009, 08:53 AM
jbaxter99 jbaxter99 is offline
 
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Default Smoker Ideas

Can you please post some pictures of your smoker to give us an idea of what looks to be ideal for smoking snack sticks? Thanks.
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Old 01-27-2009, 08:58 AM
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WILDCATWICK WILDCATWICK is offline
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That was a great tutorial! They looked absolutely awesome. Thanks for sharing
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