Snack sticks

We've been enjoying a warm streak so I dug out my venison trim that I set aside for snack sticks and got it thawed and seasoned. I ground the meat on Thursday afternoon and it was stuffed yesterday, then the links hung to rest until this morning. These got 4 hours of 105 degree smoke using a blend of apple and hickory wood. After the picture was snapped they went right into a 190 degree oven where they'll be allowed to get up to 155 degrees, then they'll get hung in the garage for a couple more days to dry a bit more. When they're dry to my liking I'll cut them to length and vacuum seal them in bags of about 1/2 pound and freeze them. Of course I'll be holding a couple out for snack time tonight with some sharp cheddar on crackers and an ice cold Shiner Boch. Tough to be that combo for a late snack.

Oh Man those looks soooo Good!

Looks delicious! One of these days I’m going to have to get a smoker and a stuffer. I might have to stop buying guns and redirect my allowance [emoji3]

I had bologna an hotdogs made out of one of my bucks this past season with a different processor near me. They are delicious!! Those snack sticks make me want to try them now...thanks! :lol: I don't have a smoker or stuffer either.

I have them hanging in my garage work room and its darned hard to get anything done out there with them smelling up the room. Quite a few of the links are much shorter now. I need to get to bagging and sealing so they're out of mind and sight. Worse than damned candy.

Nice , I'll be starting mine here soon!

Boy they do good!

Sorry spell check problem... boy they do look good!....

Tom, do you quench your stix when it comes out of the cooker? Mike

MSalyards said:

Tom, do you quench your stix when it comes out of the cooker? Mike

Click to expand...

No Mike. I do not. The casings I use are a "no water" casing, other than the wet meat being stuffed a person does not want water on the casings at all. I smoke for about three hours in a moderately heated smoker. I doubt the inside temp gets to 120 degrees. The sticks go right from the smoker to an oven at 190 degrees on a large cookie type tray until I see the thermometer inserted into a few of the sticks register at least 152 degrees. When the come from the oven they go right to the garage and get hung for a couple days, then cut to length, bagged and vacuum sealed.