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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 the cold water and then incorporate the spice mixture. Tie one end of the sausage casing and then thread it onto the sausage stuffer.
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For the best meat sticks, you'll want to shoot for a range of 15-25% fat and 85-75% lean for the finished product. Any leaner, and you risk a dry and crumbly texture in your snack sticks. This is especially important when making deer sticks. When working with venison, we recommend adding about 50% venison and 50% pork trim with 50% fat.
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How to Make Venison Snack Sticks: 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 combined. Add mixture to a Meat Grinder & Sausage Stuffer .
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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.
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Using a sausage stuffer, fill the casings with the meat and cheese mixture, making snack sticks of your desired length. Preheat 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.
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Here is a way to stretch out your deer or elk and make your own snack sticks for a lot less money. It is easiest if you make 10 or 20 pounds at a time. For this article I did 30 pounds, and even with a helper it was a bear to get done. You will also need a meat grinder, one medium and one fine (3/8- and 1/4-inch) sieve plate, a couple of tubs.
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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. Bump the temp to 170F (76.7C) to 180F (82.2C)
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https://bit.ly/4055z2n Visit our DIY Section to get EVERYTHING you need to process your own meat at home!Today, this deer is going to turn into some bacon an.
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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.
Smoked Venison Sticks Recipe Besto Blog
The Salt & Pepper Venison stick does contain the three mentioned ingredients, including both black and red pepper, sea salt, and 100% grass-fed venison.Even though garlic powder and celery juice.
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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.
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Preheat your smoker to 180°F (82°C) and place the snack sticks directly on the grates. Smoke the snack sticks for 2-3 hours, or until they reach an internal temperature of 160°F (71°C). Once smoked, remove the snack sticks from the smoker and allow them to cool completely. Store the venison snack sticks in an airtight container in the.
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Cut 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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Venison 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
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This Venison to pork mix is 50%, Butcher shops will use as much as a 4 (pork) to 1 (venison) ratio, but I have found this too be to much and it will be too fatty or greasy. You may want to start with a 2 (Pork) to 1 (Venison) ratio and try 5 pounds of total Pepper Sticks before doing large batches. 50% - 10 lbs of Pork; 50% - 10 lbs of Venison
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THE ONLY SOURCE FOR MAUI'S EXCEPTIONALLY HEALTHY, WILD-HARVESTED AXIS DEER MEAT.. It's quite simply the healthiest red meat on the planet. Fan Favorites: Bone Broth and our famous jerky sticks. FOR THE ETHICAL EATERS. Beyond consuming the only stress-free meat on the market, eating Maui Nui venison actively mitigates the impacts of an.
