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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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 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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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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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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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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WebNov 29, 2011 · Feb 9, 2012. #15. I went to wassis.com and bought the kielbasa sausage seasoning and the salt free kielbasa seasoning. They have a minimum purchase of $10, …
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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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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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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 …
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 …
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 reaches 32f – 34F. Prepare all of …
WebFeb 22, 2023 · Smoking the Pepperoni: Prepare the Smoker: Start by setting up your smoker or grill and preheating it to the lowest setting. If using a smoker, add hickory …
WebStuff the mince into sausage casings and prick out any air pockets. After stuffing, smoke and cook your snack sticks low and slow: Start at 125F for 1 1/2 hours, 135F for 1 hour, 155F for 1 hour, 165F for 1 hour, then 180F …