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.
Preview
See Also: venison snack stick recipes smokingShow details
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 …
See Also: venison slim jims sticks recipesShow details
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, …
See Also: venison snack stick recipe meateaterShow details
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.
See Also: venison snack stick recipes dehydratorShow details
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 …
See Also: Snack RecipesShow details
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.
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 …
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.
See Also: Cheese Recipes, Snack RecipesShow details
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.
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: Remove the snack sticks from the grill and place back into your clean container.
WebDec 12, 2022 · Pull the meat out of the refrigerator and let it sit at room temperature for an hour before putting in your smoker or oven. Smoke meat until the internal temperature of the meat reaches 165 degrees. Avoid opening the oven or smoker door a lot, because this slows the process down.
See Also: Sausage Recipes, Snack RecipesShow details
WebDec 22, 2017 · Darrell has been making a variety of sausages, meat sticks, jerky and even frankfurters from game meat for more than 25 years. We started with 10 pounds of elk meat. The cuts are unimportant; usually sausages and meat sticks are made from trimmings of other cuts. It is important to remove all of the fat and silver skin from the meat.
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
See Also: Beef Recipes, Meat RecipesShow details
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 turn your smoker up to 225 degrees, add your wood chips and smoke and cook until the center of your sticks reach 160 degrees Fahrenheit. Your Pepper Sticks are now done and
See Also: Pepper RecipesShow details
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 or pork fat Variations: 9 lbs of venison and 1 lb. of fat, or 5 lbs. of venison and 5 lbs. of ground beef or pork with 2 lbs of fat
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 tablespoons of salt. 1 tablespoon of black pepper. 1 tablespoon of paprika. 1 tablespoon of garlic powder. 1 teaspoon of onion powder.
See Also: Seasoning Recipes, Snack RecipesShow details