Venison Snack Sticks Recipe

Then bump temp up to 175 f till internal temperature measures 152 f. Yes no no preference. Would you like any cheese in the recipe.

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Last updated sep 25 2020.

Venison snack sticks recipe.

This recipe calls for curing salts. Venison pepper stick recipe how to make venison pepper sticks jtab58 2020 07 19t21 50 54 00 00. Of venison and 5 lbs. I also recommend you visit a local butcher shop for.

Of ground beef or pork with 2 lbs of fat. Cheese sticks l antro dell alchimista. Venison snack sticks are surprisingly easy to make. Few things taste better or help keep you warm on the trail better than meat.

You need to be using smoked meat stabilizer. A fun family project and a great way to use up ground venison in the freezer. Making your own venison pepper snack sticks is easy and fun but it does take a few trials to find the ultimate taste and pork to venison ratio you prefer. By dave campbell thursday december 5 2019.

Trouble is you don t always have the time to start a fire and cook up something. Meat based snack sticks are available at the store but they can be a bit pricey. 5 pounds of burger or venison 85 15 venison can also be used just add 10 15 beef or pork fat to the venison. Making your own beef sticks can be a fun project with which to get your family involved.

9 lbs of venison and 1 lb. Stop at 152 f internal temperature for fresh snack stick style. It easy fun and you will end up with a delicious snack sticks. I simply have to thaw the appropriate number of packages for the mix i am using blend in the seasoning and cure mix then use the weston sausage stuffer or jerky gun to stuff the meat into 21mm casings.

This search takes into account your taste preferences. Beef or pork fat variations. This is my go to recipe for snack sticks. Continue until desired dryness or dehydrate further for slim jim like dryness.

Venison sticks recipes 3 775 recipes. Snack sticks can be made out of almost any meat block but you can t treat an all beef or pork snack stick the same as the one you are making out of a deer you got last weekend. Snack sticks are the perfect solution. Of fat or 5 lbs.

First i get all my meat very cold by putting it in the freezer for 45 minutes. Like all smoked sausages it is critical to keep the meat cold or the fat can separate and ruin the texture. I know that the two recipes included on this article are almost the same but there are a few different ingredients which are added to the second one and they will taste different totally different. If you are using any type of wild game like venison elk moose etc.

Since i grind a lot of my venison in a 70 30 blend with pork or beef fat the ratios are already correct for most snack stick mixes. Making your own venison pepper sticks.

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