Venison Snack Stick
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- čas přidán 18. 12. 2019
- #venison #snackstick #harvesting
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Snack Sticks are a meat snack and semi-dried sausage that is stuffed into a smoked collagen casing and then hung in a smokehouse for cooking. Many Snack Stick will have a pH between 4.5 and 5.2 to give it some shelf stability and the classic tangy flavor.
This meat was already ground once through a 3/8 plate and frozen. We defrosted it and ground it again through a 1/8 plate. The fact that it was still partially frozen sped up the 2nd ground significantly. What would normally be a process of 10 minutes was finished in under 3.
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I don't have the necessary equipment but it's interesting to learn how the snack sticks are made when I bring venison to the processor. I've helped my dad when I was younger with making sausage and jerky, but we mever did homemade snack sticks
Also I somewhat disagree that beef snack snicks will necessarily taste better. Even the worst venison snack sticks I've had were still better than a number of the beef sticks I've tried. There's only a couple local/regional brands I like, one of them is from a place called Jim's Meat Market but they're sold in plenty of other places around WI/MN/MI. He makes great pork pepper sticks amd beef pepper sticks
Thank you for a chance! hoping and sharing....
HailYes, grrreat video & content!. I thank thee for all you do...
awesome, exactly what i was looking for thank you
Thanks for the great info!👍can’t wait to lay one down, and grind it up!🦌🔥
At Phase 3. When dampers get closed 2/3 of the way. What temp do we do the 1 hour of smoking?
Just made some with your cheddar hi temp and lost the cheese using a grinder to stuff the casings, guess the screw and friction affected the cheese as it stuffed very slowly, used the cabelas secondary turboscrew stuffing tube. Taste is there but no cheese on the bite, any ideas? Other than a stuffer is needed on snack sticks? Your vids are good stuff ,thanks for any advice
You mentioned that you used 19mm casings, but what size stuffing tube?
Just a simple dumb question is it really necessary for any snack sticks any casing to cure in the refrigerator overnight I have seen a couple of people that have done them and do not allow them to cure but most people are saying you should thanks in advance
After I stuff the meat.....how long can they sit in the fridge before smoking them?
Would regular sharp cheddar cut up into small cubes and frozen work instead of the high temp cheese?
Actually, no. The hi temp cheese holds it form during the cooking process. Regular cheese will just melt and cause a huge mess.
When I make sticks, my casing is not adhering to the meat. I mostly notice this after taking a package from the freezer, thoughts?
Maybe try cold shocking it in an icewater bath?
can you use beef fat instead of pork fat? i have seen a couple videos now and both call for pork, I'm just asking
Can I vacuum seal seasoning with cure mixed in for long term storage
Yeah that’s possible, but it depends on how long your long term is
So if I want to use straight pork fat and make 10lbs total weight is that 8lbs venison and 2lbs of fat to equal 10lbs or do use 2lbs of fat(20%) of the total weight of venison of 10lbs to equal 12lbs total weight?
Technically the correct way to go about it is to calculate the total, so 8 lb of lean and 2 lb of fat but if you are at 10 lb of lean and 2 lb of fat you will still get a very nice product!
Walton's Inc. thanks you. I just made 5lbs duck and 1lb pork fat pepperoni sticks with chedder and they’re amazing! The 24hr salt water soak was the key!
I finally got a chance to visit your showroom in Wichita! I was fortunate enough to kill four deer this season, and have been really wanting to make summer sausage and snack sticks. I bought a LEM grinder on sale, and made a bunch of hamburger using 30 percent pecanwood bacon and sharp cheddar cheese...best burgers ever. Is it okay to use bacon in place of the pork butts for making summer sausage and snack sticks? I have quite a bit left and want to use it up.
I noticed that the smoke schedule is a little different from what was recommended in the standard “snack sticks” video. Is that because this is for venison specifically? If so, can you explain why? Thanks for all this excellent content and instruction!
They just look like hot rods
1/16 plate = . O625 dia.? Awfully small hole dude