some venison sticks today

Discussion in 'Sausage' started by uncle_lar, Nov 9, 2009.

  1. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    Made a batch of venison snack sticks today.
    got about halfway done before I remembered to get the camera out
    used 15 # of venison and 5# of beef fat.
    mixed it all up and stuffed into 17mm collagen casings
    in the gosm over hickory right now
    will post more when they are done
    some of the mix, the brownish color is from the cure
    75% venison, 25% beef fat

    just getting started

    casing on the stuffing horn I made for my enterprise stuffer

    all stuffed and waiting at room temp

    into the GOSM
    I made blocks to sit on top of the top rails so i can make the sticks longer and use all the room. I do not use a water pan for the sticks just a little foil deflector over my chip pan
    I run the smoker @ about 140 for about an hour , then 160 - 165 until the stick get to 152* internal
    this 20# batch will net me about 14-15 pounds of finished product
    thanks for looking!
  2. alx

    alx Master of the Pit OTBS Member

    Looks great.Sure is a nice pic of all of those in the smoker[​IMG]
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Those sticks look awesome and quite yummy. Like that you can do them in your Gosm.[​IMG]Now thats gonna make some fine sticks are they spicey or just regular.
  4. I can smell the smoke from here.
  5. evo 9 guy

    evo 9 guy Smoke Blower

    Those are looking delicious.
  6. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    they are spicey for sure. I add a tbs of course black pepper and a tbs of red pepper to the recipe to give them extra zing
    temp right now says smoker 162* sticks 135*
    probably about 2 more hours and they will be done
    more Q to come
  7. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    They look great Uncle. As you know, I am cutting up 2 of our deer right now. I can't wait to make my own venison hot sticks. Man am I glad I found this site.
  8. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    here's a shot of the finished product
    I had 20# of product to start and it netted me 15# of sticks
    25 % loss due to shrinkage and drying. not too bad
    I do not shower them when I remove from the smoker
    I just let them hang over night

    cut into about 6" -8" pieces
    great texture
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...[​IMG]
  10. The sticks look great! I just did my first batch a few weeks ago using sheeps casings. Are the collagen casings easier to use? I really like the snap of the natural ones but I imagine I'll have to try the collagen eventually as I already have a package of those too.

    But like I first said....sticks look great!

  11. pantherfan83

    pantherfan83 Smoking Fanatic

    Nice. Love the food porn!
  12. builder59

    builder59 Smoke Blower

    They do look good. I like to use sheep casings but they are a pain in the butt. I too will have to try calogen again. It has been years

  13. Been makin a lot of sticks lately. seems that they go faster than I can make um.
    I been usin Legg's snack stick seasoning with 2 tbls of brown sugar and 2 tbls of liquid smoke, along with the standard 6 hr smokehouse smoke (hickory)
    Bring them up to 150 internal and pull. Use 18/19 mm calogen casings cut to 40". Twist in half and hang. Every one who eats them says they taste like mini Lebanon Bolonga. I think I could make a small fortune from these!

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