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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WebInstructions: 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. Mix well to ensure all the ingredients are evenly distributed. Using a sausage stuffer, fill the mixture into snack stick casings.
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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 them in your smoker. After one hour, …
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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 25-30 minutes or until the snack sticks reach an internal temperature of 71°C (160°F). Remove from the oven and let them cool for a few minutes before serving.
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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. Smoking: Preheat your smoker to 150°F. Place the snack sticks in the smoker and gradually increase the temperature to 160°F over four hours.
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: …
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 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 water and mix until thoroughly combined. Add your desired spices to the mixture and continue mixing until well incorporated.
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 Casings. 3.5 Step 5: Smoke or Dehydrate. 4 Serving and Enjoying. 5 Storage Tips. 6 Health Benefits of Venison Snack Sticks Recipe.
WebJan 24, 2020 · Rest the sticks on the brackets that normally hold the upper shelves. 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 thaw out later, say during spring turkey season.
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 145 to 150 F (62.8C to 65.5C) and begin smoking with cherry bisquettes for 2 hours (with a water bowl) Bump the temp to 160F (71.1C) and cook for another 2 hours.
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WebOct 27, 2021 · Generally, venison is slightly higher in cholesterol than most other types of meat, including beef and pork. Still, the differences are minimal. Here’s a closer look at the nutritional content
WebNov 24, 2023 · Step 2: Grind the meat, garlic, and ginger. Run the meat, fat, garlic, and ginger through the grinder twice (on your smallest plate) Step 3: Mix the meat. Add the brown sugar, mirin, and pink salt to the meat. Pour in about half of the soy sauce and begin to mix. if the meat is too dry add in more soy sauce.
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WebSep 2, 2021 · Method: 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 cold. Cook and flavor test sample small patty in a skillet. Adjust flavor. Place in sausage stuffer with small tube and collagen casings. Smoke or slow cook at 200 …
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. Alternate between pork and venison every 8 oz or so to start the mixing process. Place the ground meat in the fridge while you reset the grinder with a 3/16
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WebNov 25, 2019 · Heat the butter and olive oil in a stock pot or Dutch oven over medium heat until hot. Add the onion and cook for 3-5 minutes, until slightly brown. Add the venison and brown, about 8 minutes. Next, add …