Snack stick question
#7058150
11/21/20 08:09 PM
11/21/20 08:09 PM
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Joined: Sep 2013
Posts: 4,846 Nevada
nvwrangler
OP
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OP
trapper
Joined: Sep 2013
Posts: 4,846
Nevada
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Getting ready to make some venison snack sticks. My question is do you cut it with pork and if so what percentage?
Last edited by nvwrangler; 11/21/20 08:10 PM.
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Re: Snack stick question
[Re: nvwrangler]
#7058185
11/21/20 08:37 PM
11/21/20 08:37 PM
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Joined: May 2010
Posts: 2,709 The great cage state Colorado
Monster Toms
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Joined: May 2010
Posts: 2,709
The great cage state Colorado
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5% is about right. Jimmy Dean sausage works well. Stuff and let sit in the fridge for a day or two. Then into the smoker 110 degrees for 30 minutes, turn up to 170 for 30 minutes, then 220 until internal temp is 150-155. out of the smoker and into an ice water bath for 15 minutes.
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Re: Snack stick question
[Re: nvwrangler]
#7058188
11/21/20 08:43 PM
11/21/20 08:43 PM
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Joined: Dec 2006
Posts: 42,017 Northern Maine
Bruce T
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Joined: Dec 2006
Posts: 42,017
Northern Maine
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Never found any need to add anything.Comes out great.Nice and moist and not fatty.
Nevada bound
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Re: Snack stick question
[Re: nvwrangler]
#7058225
11/21/20 09:12 PM
11/21/20 09:12 PM
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Joined: Mar 2008
Posts: 3,888 Ohio, Old fart to some.
ack
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Joined: Mar 2008
Posts: 3,888
Ohio, Old fart to some.
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I like to add high temp cheese chunks
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Re: Snack stick question
[Re: M.Magis]
#7058324
11/21/20 09:56 PM
11/21/20 09:56 PM
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Joined: Feb 2009
Posts: 1,186 St. James, Missouri
Bigbuck
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Joined: Feb 2009
Posts: 1,186
St. James, Missouri
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I use pork butt and add 1/3 of what ever my total meat weight is. I try and catch the pork butt on sale and freeze it before season gets here. Last year I made right at 970 snack sticks 10" and the turned out great. If your going to add hot temp. cheese it's best to use 21 mm casting.
A long hair country boy can survive
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