WEBFeb 28, 2018 · Once they are rinsed well, soak the casings in a bowl of warm water for 30 minutes. After soaking, run warm water through the …
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WEBNov 3, 2016 · Smoked Venison Pepperoni Stick. When it comes to venison, I am an experimenter. I found a version of this recipe on the Internet, and now my family …
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WEBRecipe. Cut the venison and pork into cubes, then grind it through the medium plate of your sausage grinder. Make a paste of the milk powder and ice water and mix it with the …
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WEBInstructions: In a large bowl, combine the ground venison, pork fat, soy sauce, Worcestershire sauce, garlic powder, onion powder, black pepper, paprika, cayenne …
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WEBMar 23, 2020 · It’s tangier than the store-bought stuff, delicious on a charcuterie board or on a pizza. This was one of the first cured sausages we made, and it’s definitely going to be …
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WEBDec 26, 2023 · Cooking Process. Pre-Smoking Preparation: Let the filled casings rest in the refrigerator for at least 2 hours. This resting period helps the flavors meld together. …
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WEBOct 13, 2023 · Smoke the pepperoni over indirect heat on a 250° grill or smoker using hickory wood for smoke flavor for about 1 hour or until the desired level of smoke is …
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WEBAdd the ground venison and combine. Cover and let the mixture marinate in the refrigerator for 48 to 72 hours. Mix the ingredients together and put in food grinder. Turn the grinder on and hold the casing. The casing will fill …
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WEBDec 17, 2021 · Prepare your grill or smoker to a lower heat—around 250 degrees—with hickory wood if possible. Combine all of the listed spices with the brown sugar and set aside. Mix your ground venison in a bowl with …
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WEBJan 24, 2020 · Rest the sticks on the brackets that normally hold the upper shelves. Suspend the looped snack sticks from the dowels to smoke. 6. Cool the sticks before …
WEBThe key to a mouthwatering snack stick lies in the seasoning. Here are the essential ingredients you’ll need: 2 pounds of ground venison. 1/2 pound of pork fat. 2 …
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WEBOct 8, 2023 · 3 Step by step Making the Venison Snack Sticks. 3.1 Step 1: Prepare the Meat. 3.2 Step 2: Grind the Meat. 3.3 Step 3: Season the Mixture. 3.4 Step 4: Stuff the …
WEBTo dry your snacks & casings place them in your smoker at a temperature of 80 to 100 degrees Fahrenheit, do not add wood chips yet. Now let them dry for 90 minutes, next …
WEBCut meat into 2” pieces and place in the freezer for 15-20 minutes while you set up the meat grinder. Set the grinder up with a 3/8” plate. Grind meat once through the 3/8” plate. …
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WEBOct 30, 2023 · Keep your meat and grinder parts super cold (under 34f or 1c) during the grinding process. Mix your very chilled mincemeat (under 34f or 1c), seasonings and liquid till the mince becomes very tacky. At the …
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WEBDec 21, 2021 · Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs I have used pure beef fat trimmings in the past and the last deer I processed we did all …
WEBJan 25, 2016 · After grinding your deer/pork, mix them together with your hands, adding in the package of spices and any hot water you may need to increase the mixability of the …