Jul 7, 2024 · Step 1: Prepare the Meat. Venison is a very lean meat, so adding some pork fat helps give the snack sticks a better texture and flavor. Aim for a [80% venison, 20% pork fat] …
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Preheat your dehydrator to 160°F and place the snack sticks on the racks. Dehydrate for 2 hours, making sure not to let the internal temperature of the snack sticks rise above 160°F. …
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Dec 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. Smoking: …
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Nov 19, 2020 · In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder …
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Jan 25, 2024 · Preheat your dehydrator to 160°F (71°C). Arrange the marinated venison strips on the dehydrator trays, ensuring they do not touch or overlap. Dehydrate for 4-6 hours, or …
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Instructions: In a large bowl, combine the ground venison, pork fat, soy sauce, Worcestershire sauce, garlic powder, onion powder, black pepper, paprika, cayenne pepper, and curing salt. …
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Cooking 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 …
Dec 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 them in your smoker. After one hour, increase the …
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Dec 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 water. Mix spices into ground venison until throughly …
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Oct 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 with cold …
Jan 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 any extras to …
Nov 8, 2017 · Transfer venison strips onto the dehydrator racks. (Tip: Space out strips so that they are not touching.) Sprinkle tops of strips with black pepper. Set dehydrator temperature to 150°F and dehydrate for 3-5 hours, …
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Dec 10, 2018 · Instructions. Grind the venison, bacon and dried cranberries through the fine die of your grinder. If you are using pre-ground venison, chop the dried cranberries well and add them to the ground meat. Put the meat …
Mar 31, 2021 · Well I bought cure salt/prague and it didn't say what to do other then put 1 teaspoon into 5lbs of ground meat, i did half that amount and half the meat. But I didn't let it sit …
Nov 24, 2023 · Preheat smoker to 180 degrees, and then move the sticks into the smoker. Ideally, none of the sticks will be touching. Smoke to somewhere around 165 degrees internal …
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Venison Loin about 3/4″ think pounded out to about 1/4″…perfect! To keep this low carb, keto friendly and gluten free, I skipped the bread crumbs and opted to coat the venison in shredded Parmesan. When cooked, the outside gets …
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