WebPreheat your smoker to 180 degrees Fahrenheit (82 degrees C). 4 hours of light smoking Allow it cool before cutting into 7-inch (18-cm) sticks. How long do …
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WebSet Bradley digital to 130 degrees F (54.4C) and allow sticks to dry for 2 hours in the cabinet (without a water bowl) Bump the temp to 145 to 150 F (62.8C to 65.5C) and begin smoking with cherry bisquettes for 2 hours …
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WebSmoked Venison Summer Sausage Recipe - Out Grilling Venison Summer Sausage is so simple to make and perfect for charcuterie boards. An all natural recipe …
WebInstructions. Grind trimmings with the pork fat, seasonings, curing agent, and high-melt cheese at 7mm, then twice at 4.5mm. Mix water gradually until ground meat comes …
WebHere's the step-by-step process. 1. Keep everything cold. If you can, cut up the meat while it is still slightly frozen. Keep your grinder parts in the freezer while you cut up the meat. Make sure everything is …
WebBest method is start at 130° for 1 hour, no smoke. Increase to 140, add smoke and increase 10°F every hour until the IT reaches 150°F. Chill in ice water and …
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WebIn a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt. Place meat in, and close bag. Refrigerate overnight. Knead …
WebVermont Smoke & Cure Beef & Pork Sticks This is a tasty keto beef stick that you can enjoy on low carb diets. This stick is made with beef and pork giving it a good mixture of protein and fat for a keto …
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WebSmoked Venison Snack Sticks With Linda's Pantry 13,582 views Jul 19, 2019 Like Dislike Share Save Linda's Pantry 182K subscribers So today I am sharing a video on a …
WebFry for a minute or two. Add the meat back into the pan together with tamari, whipping cream, water, and spices. Bring the stew to a boil. Put on the lid, lower to …
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WebHow to Prepare. Cut the venison and pork into 1 inch cubes. Grind the 1 inch cubes of venison and pork. Transfer the ground meat into a non-metallic bowl and mix 1 Tbsp …
WebHow to: Venison Honey BBQ Snack Sticks with Cheese Smoked Snack Sticks for Beginners PS Seasoning 5.59K subscribers Subscribe 558 Share Save 48K views 1 …
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WebSlice the string cheese in half to make 12 pieces. Add the egg to a small bowl along with 1 tablespoon of water. Whisk well to combine. Add the almond flour, …
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Good news though. With kits from companies like Hi Mountain, you can use your own venison to make snack sticks that are as good or better than those you get from the processor, and at a much lower price. Kits from Hi Mountain and gear from Weston make it easy to process your own snack sticks.
Prepare a grill fire to about 250° with hickory for smoke flavor. Combine spices with brown sugar and set aside. Mix ground venison with cold water in a large bowl. Stir in spices until throughly combined. Tie one end of the casing and thread onto the sausage stuffer, run the venison mixture into snack stick casings, don't over stuff.
Making your own venison or beef jerky takes a bit of time but it is well worth it. Slice meat into thin pieces (this is easiest to do if meat is still frozen). For a softer jerky, it's best to soak the meat slices in a brine solution for 24 hours to tenderize the meat and remove the blood.
How to Store Venison Snack Sticks: Store in refrigerator for 2 weeks if vacuum sealed about 7 days if stored in a zip loc. Snack sticks can be frozen up to 6 months. Venison snacks sticks are a great way to enjoy venison and they are so simple to make.