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 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 …
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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 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 …
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WEBOct 14, 2023 · Preheat your oven to 300°F (150°C) and line a baking sheet with aluminum foil or parchment paper for easy cleanup. In a large bowl, combine the ground venison …
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WEBHour Three: Raise the temperature to 175 degrees. Hour Four: Raise the temperature again to 200 degrees. *Your finished snack sticks should reach an internal temperature of 155-160 degrees. Cool Snack Sticks: …
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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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WEBCooking the sticks can be accomplished in the oven, on a smoker, or in a temperature-controlled dehydrator that can be set to at least 160 degrees. I start out low, around 145 to 150 degrees for an hour, then turn the …
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 …
WEBJan 24, 2020 · Suspend the looped snack sticks from the dowels to smoke. 6. Cool the sticks before cutting to length. We seal the sticks in 1- or 2-pound packs, then freeze …
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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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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WEBDirections: 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 plus 1-1/2 Tsp Hi Mountain Snackin’ Stick …
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 …
WEBDec 21, 2021 · Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) I have used pure beef fat trimmings in the past and the last deer I …
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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. …