Duck snack sticks

Discussion in 'Sausage' started by steelheadmike, Dec 21, 2013.

  1. steelheadmike

    steelheadmike Newbie

    It's been a while since I've posted but I wanted to share my duck stick smoke. I started with about 4lb of wild duck breasts which I ground. Then I added about 3lbs of 80/20 beef. After weighing the combined meats I added seasonings and tender quick. I used a combination of spices from Nepa's and bearcarver's recipes. Then they were stuffed into 21mm collagen casings and into the fridge for 24hrs. Here's they are after the fridge:

    And into the smoker. 3.5 hrs at 135-140 with smoke and then 4 hrs at 175 until IT of 155.

    Out of the smoker to cool than into the fridge.

    Then cut up and sealed. Money shot:[​IMG]

    One problem sort of I had was the the casings didn't bond to the meat real well. I ended up peeling off the casings from all the sticks. I actually liked them this way. Any ideas?
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Those look great ,,,, Very nice
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    You can make them skinless

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