Snack sticks

Discussion in 'Wild Game/Fish Recipes' started by MrTom, Jan 5, 2019.

  1. Jan 5, 2019 #1

    MrTom

    MrTom

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    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.

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  2. Jan 5, 2019 #2

    ShawnT

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    Oh Man those looks soooo Good! :drool: :drool: :drool:
     
  3. Jan 5, 2019 #3

    granite7

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    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]
     
  4. Jan 7, 2019 #4

    toytruck

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    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. :(
     
  5. Jan 7, 2019 #5

    MrTom

    MrTom

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    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.
     
  6. Jan 7, 2019 #6

    MSalyards

    MSalyards

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    Nice , I'll be starting mine here soon!
     
  7. Jan 7, 2019 #7

    slowwalker

    slowwalker

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    Boy they do good! :D
     
  8. Jan 7, 2019 #8

    slowwalker

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    Sorry spell check problem... boy they do look good!.... :D
     
  9. Jan 14, 2019 at 3:21 PM #9

    MSalyards

    MSalyards

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    Tom, do you quench your stix when it comes out of the cooker? Mike
     
  10. Jan 14, 2019 at 7:06 PM #10

    MrTom

    MrTom

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    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.
     

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