Smoked Venison Snack Sticks (with casings) Start to finish!
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- čas přidán 7. 11. 2019
- How to make venison pepperoni snack sticks from the Hi Mountain kit. These are similar to Slim Jims but without all the crap in them! Everything you need to make deer sticks is in this kit! Everything you need to know about how to make venison snack sticks is in this video! Deer snack sticks are one of our favorite things to take on the boat, hunting or road trips. Try this venison snack stick kit out and you'll be hooked!
Recommended equipment:
Hi Mountain Pepperoni snack stick kit: himtnjerky.com/ (use code SGO10 for 10% off!)
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Thanks!
@cafirechief Thank you very much for the tip sir! There area a lot more venison sausage videos and tips on here. I hope you get a chance to check them out and thank you again for the extra! czcams.com/play/PLYKMXAVLid5WqfQyPxS2jwqx5tU6k-eFz.html
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Looks amazing, have the same smoker and am going to give this a try
Lee Opolka You're going to love it! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on CZcams. Also Instagram at instagram.com/scottgregg1966/
Looks great. Thanks for the video.
you got it pabuffa Buffa. If you have any questions, post em up and I'll do my best to answer them.
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Thank you so much! It`s a wonderful video. We can learn a lot & a lot from this video.
Kyoei Eng.Co.,Ltd I appreciate you saying that. Glad you like it and I hope you can check out some of the other jerky and sausage making video's on this channel. Merry Christmas!
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Thanks for the information .
M Strong glad you liked it. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on CZcams. Also Instagram at instagram.com/scottgregg1966/
great video
mitch la Thanks Mitch and thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
Hit a deer with my car !!! I live out in the sticks, ( not really) but I see deer in yards, fields and alongside the roads. Avid hunter/fisherman here. My new HAKA will arrive tomorrow sometime, according to Amazon. Have several pounds of venison left, Kids and Doctors at hospital ( I work advanced critical care, TRAUMA UNIT) loved the last batch I made using Scott’s method. Thanks for sharing.
kenneth duffield HAHA! Thank you for the nice comment bud and what you guys do at the hospital!
Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
Surprisingly easy
Rock Yanish it really is. I hope you can give it a try.
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Got a batch of pepperoni sticks in the fridge curing right now. Used the same kit.
You'll love it. For snack sticks you can go to 165 to get that drier, shriveled up "slim jim" look and texture, or get them out earlier like the bigger sausage before the fat starts to cook off. Both ways are good on snack sticks. Thank you again for watching!
hell yeah brother
trent kursen Big time! haha Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on CZcams. Also Instagram at instagram.com/scottgregg1966/
Thank you, God bless.
@SOLveteran111 you're welcome. We are blessed more than we deserve haha.
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"That'll make you wanna hit a deer with your car".. XD My guy!
SH4DOWTROOP3R Haha, it will too! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on CZcams. Also Instagram at instagram.com/scottgregg1966/
man, almost spit my coffee out laughing
I have got to get me a sausage stuffer for this reason!
L-Moes World Do yourself a favor and just buy this one right from the start. It's only a little more money than a good 5# stuffer and WAY easier to use. I wish I had bought this one first. I'd have saved about $125 by not having to upgrade later! amzn.to/2NDCOYo
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Great video.. Scott you should do a venison canning video.
Nea Outdoors Thanks man, I intend too this year! It's actually pretty easy. and not a big investment for great results year after year.
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Awesome video! Could you use your camp chef to smoke them as well?
Yep, in fact I like the flavor from the Camp Chef better but the lerky racks don't hold a full 11# batch. I wish Camp Chef would make a vertical like the big Pit Boss 7 series!
great video!!! have you ever thought of using a bit of liquid smoke in your water mixture or maybe a dash of beer?
Jeff Straughn Liquid smoke - No, dash of beer, yes. (Just haven't done it yet.) Real smoke is much better than liquid. Wait until you see the summer sausage video coming next Friday!!!
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Don’t u throw them in ice water when they reach correct temperature? Keep the casing from shivering up
Great vid!!! What size of stuffing tube did you use?
cory8791 For this one I used the 1/2" tube. Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/
Haha good ol boy !!!
lucasmustang66 thanks bud and thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on CZcams. Also Instagram at instagram.com/scottgregg1966/
Id only suggest doing a test patty before filling the casing, but since these are all premeasured packs from a kit you're probably good
Noneed Foraname test patties get fully cooked so there is no safety issue there.
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Do you get better results putting the sticks on the rack instead of hanging them? Was looking at maybe picking up one of those smokers so I could do lower temps and fit more by hanging. Also if you're looking for some good seasonings I highly recommend the Excalibur seasonings that waltons inc sells.
Nate Rush I like hanging and yes you can get more in there but the heat is not very even in the MES at low temps. I've had better luck on racks where I can get out the ones that are done easier and leave the rest. I'm looking at a big Cabinet pellet smoker now. I think temps will be more even with better air flow but they do not go as low...
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@@scottnra Thanks, I got one of the big pitboss/LG vertical pellet smokers intending to use it for sausage but other than the ambiguous "smoke" setting the lowest it goes it 150 so I'm looking to sell it and get one of the newer MES electrics so I can have more precise control and avoid fat outs, for anything you're looking to cook at 150 or higher pellet smokers will be a major improvement and the pellet smoker grill style ones even let you use them like a wood fired oven for pizza with higher temp ranges going up to 450-500.
Hi Greg
Great video. Was wondering if you add any pork or beef fat to your venison during the grind operation. Or was this straight venison? I subscribed. Keep up the good work 👊🍺
Sorry...Scott...not Greg
Hoss Tool Haha, No problem buddy. Yes, I add 10% Beef Steak fat in my ground. 10% for regular stuff and 20% for burger patties. for 10% take the weight of the meat and divide by .9 then add fat to the new weight number for 20% divide by .8. Pork fat works well too, I just found I prefer beef fat unless making something else like Bologna.
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What size nozzle did you use? Like what's the od? Come with the stuffer? Looking at either 3/8od or 1/2od
Alex Redmon I use a 3.8" tube that did not come with the stuffer for these. That stuffer is a beast though. I only wish I had bought this stuffer first! It's not much more than a 5# stuffer! amzn.to/3dv472b
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Great kits to use. I was wondering why you didn't use stuffing oil ?
Bill McConnell I like those kits too a lot. I've never heard of nor felt the need for "stuffing oil". I've used calogen and natural casings of various sizes without any issues...
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Stuffing oil is for you it's just like filleting oil for fish. It's a cold beer or more if the jobs requires. It's what we up north use
Lol, OK I'm definitely using that from now on! Thanks for teaching me something very important!
Hey Scott, do you add water or juice to your smoker for the pepperoni sticks? Or just applewood alone?
Joseph Agosta I used to but found that it really does not add anything to the cook especially with a cabinet smoker. There just is not enough airflow to dry anything out. I do when doing long cooks on the pellet grills of stick burners but not the MES.
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You'd sure make a great "next door neighbor."
Ever do TV or radio work?.....excellent speaker.
North Dakota Thank you very much. (trust me, the ability to edit helps a lot! lol) And yes. I do training classes for some products and have done a little speaking on some things. I enjoy it.
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Man I like your video lol
Thanks Nemoxyooj I really appreciate it! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on CZcams. Also Instagram at instagram.com/scottgregg1966/
Are these shelf stable? I want to use them backpacking, but wanted to know how long they would keep outside of refridgeration
Timothy Cassibry To a point, yes! They have cure in them so need for refrigeration short term is minimal but you should still keep them cool. Treat them as you would jerky. I've had them for a couple days in a truck that got pretty warm inside but I don't think I'd push it too much past that. As long as they stay "relatively" cool, you'll be great. Plus, you're going to eat them up about as fast as you open them haha.
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@@scottnra Thanks, I am really enjoying your videos. Just took a large mule deer buck and will be grinding most of him due to an expectation of him being rather tough, so looking for lots of options.
If you can get the top round and bottom round roasts our of the HQ's, consider doing Corned venison wit hit. www.papagrecos.com has a corning spice kit. Order some #1 Cure with it and follow the instructions. You'll be amazed how it turns out even on an older deer. (and you'll make the best Reubens you've ever had!) This is how I do it with regular deer. It's a family favorite now. czcams.com/video/VdSCDVKil5E/video.html
So you stay at 225 the whole time. I see other people start low temp and work up to higher temp. I just got the bourbon BBQ, getting ready to give it a try. Great video
@craigcrutcher205 yep, you can even run them a little hotter if you like to do it a bit faster. Just watch the IT with your probes. The Tappecue Airprobe 3 makes this really easy! www.tappecue.com/airprobe3?ref=N2gWDdvT
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What smoker is that?Do you recommend it?will it go low to cold smoke fish??thanks.
justin hess It's a Masterbuilt 40" Electric. With all the stuff going on it's hard to find them right now. It's been good to me for sure and yes you can cold smoke with it.
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You can pack the top of the stuffer with bread and it will push the last bit of meat out.
Claude Smoot I understand. I've heard of that trick for grinders as well but it's not that big a deal. I don't want to waste a bunch of bread. I can just push it out now with tools.
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Do these have to be refrigerated, or will they be ok in the vacuum bags?
Casey Allen they can be unrefrigerated for a day or two because they are cured, but much more than that, I'd keep them in the fridge. They also freeze great! I put mine up in vac seal small packs for grab & go.
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What do you do for storage of your snack sticks
Ron Simpson I vacuum seal them. I have a a few machines but finally broke down and invested in a really good Chamber model. I use a Vacmaster VP215. It's commercial grade, rather expensive, but between my hunting fishing and meat hobby, well worth the investment to me. Snack sticks and jerky will keep way longer than you need them too vac sealed in the freezer.
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What kind of cheese did you use. I did not see it in description of the video.
Dub Fab I used high temp cheese. You can get it here:
amzn.to/2Gia0nu
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do you have to soak the casing?
TerrI Mcnutt Not for these casings! You only soak Natural casings soaking these would ruin them.
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What kind of smoker are you using
David Settle This one is a Masterbuilt 40" electric Mine is an older one with 5 racks. I like it better than the new ones for that reason: amzn.to/35QOLCO
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Did you add any pork fat to the meat grind?
Lessner Outdoors No but only because I prefer beef fat. I am able to get Ribeye steak fat and I like what it adds to the meat. I've done pork as well and it works great. Weight out your meat, divide by .9 to get a 10% ratio on either. (Snack sticks and jerky fro ground meat) .8 for 20% for burger and stuff like that, or when I do bologna, I'll use .7 but use pork shoulder fat and all. Remember there are no hard and fast rules for this stuff. Experiment and see what you like best. That's part of the fun!!! I hope that helps.
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@@scottnra thank ya sir
How do you know when sticks are done?
Jared Gross I like to probe one or more of them with a temp probe. I get them out at about 160* internal temp. More if you want the casings kind of shrively. 155 if you want them more moist.
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Is making snack sticks like this in a dehydrator a not-so-good idea ?
Captain Tenneall. You certainly can! you can also use an oven if you like.
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how would you cook em in an oven??
Fishingsouthflorida The same way, just on a low setting like 250~
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@@scottnra thanks. so I just do the same thing and get an internal temp of 165?
Casings ended up loose on mine what did I do wrong
Brian Demarchi Nothing really. A quick Ice bath after cooking can keep them tight, or cook them more. The more you cook them the tighter they'll be but it will be cooked to well done. I usually end up peeling mine anyway. After time in the fridge they can loosen back up unless fully cooked.
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What kind of meat did u use ????? Any pork haded to your Vinson ??????
Gary Bell nope. I do ad a true 10% beef steak fat by taking the venison and dividing the weight by .9 to arrive at the new number and add fat to get there before grinding.
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Does that venison have fat added to it or just straight ground deer meat
Scott Hilliard we add 20% beef or pork fat by weight. Weigh your meat then divide by .8. THe new number is telling you how much to add for a true 20%
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If you think hi mountain is good try conyager ... even better
Jeremy Hoffman Never heard of that one... Have you tried them both? Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on CZcams. Also Instagram at instagram.com/scottgregg1966/
@@scottnra I have made both, id follow you on facebook but youtube is my only social media i have left. I got rid of the drama. Good hunting! Try the conyager pepperoni sticks too.