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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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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WEBDec 2, 2020 · Prepare a grill fire to about 250° with hickory for smoke flavor. Mix spices together with brown sugar. Add ground venison to a large bowl and combine with cold …
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WEBDec 15, 2023 · Cure the sausages in the fridge for 24 hours. Preheat the smoker to 100°F or the lowest setting available. Hang about five sausages on each rod before placing …
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WEBPreheat your oven to 175°C (350°F). Place the snack sticks on a baking sheet lined with parchment paper, ensuring they are evenly spaced. Bake in the preheated oven for 25 …
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WEBVenison Snack Sticks are surprisingly easy to make. A fun family project and a great way to use up ground venison in the freezer! Ingredients. 8 lbs. ground venison; 2 lbs. beef …
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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 …
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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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 …
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WEBNov 3, 2016 · 4 lbs. trimmed venison. 1 lb. pork fat. 3 tbsp. salt. 2 tbsp. paprika. 2 tbsp. white sugar. 1 tbsp. black pepper. 1 tbsp. cayenne pepper. 1 tbsp. crushed anise seed. …
WEBSep 29, 2020 · Instructions. Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp …
WEBOct 27, 2020 · Instructions. Use a spice grinder or mortar and pestle to finely grind the peppercorns and fennel seeds. Mix with brown sugar, salt, granulated garlic, dry …
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WEBDec 21, 2021 · Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) Last season (no deer this year ) I did a batch of venison pepperoni …
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WEBAllow sticks to reach room temperature. Set 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 …
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WEBSep 2, 2021 · Combine all spices, reserve. Grind meats twice. Add spices to meat, place in meat mixer or Grind a second time with spices. Always keeping meat and equipment ice …