- 2.6 lbs. of ground venison
- 1 cup of iced water
- Brown sugar, 3 tablespoons
- 1 kosher salt tablespoon
- 1 tablespoon of flakes of onion
- 1.25 teaspoons of minced garlic
- Black pepper, 1 1/4 teaspoons
- A half-teaspoon of dried mustard
- Crush some chili flakes (or more to taste)
How are pepperoni sticks dried?
Pepperoni sticks may be smoked for three to four hours if preferred, and then finished in a 160 degree oven or food dehydrator. For up to a week, keep pepperoni sticks in the refrigerator. For lengthy storage, vacuum seal and freeze the item.
How healthy are pepperoni sticks?
Almost no carbohydrates, a fair quantity of protein, and a balanced combination of healthy fats, vitamins, and minerals make up pepperoni. As a result, you can nibble on it guilt-free and without worrying about being forced out of ketosis.
For snack sticks, how much pork should you add to the venison?
For this recipe for venison snack sticks, it’s crucial to have the proper meat-to-fat ratio. Aim for a final product that is between 15 and 25 percent fat and 85 and 75 percent lean for the greatest beef sticks. Any leaner and you run the danger of your snack sticks having a brittle and dry quality. This is particularly crucial for crafting deer sticks. When using venison, we advise adding 50 percent venison and 50 percent pig trim with 50 percent fat to your snack sticks. Your neighborhood butcher store often sells pork trim, which are the trimmings from the shoulder or butt (call ahead!). To acquire the proper ratios for your venison sticks, you can remove the visible fat from the meat and weigh each component individually.
Which type of casing is used for pepperoni?
floppy casings The most popular smoked sausages made using them include pepperonis, summer sausage, bologna, liverwurst, and others. They are perfect for fine or emulsified sausages because of their resilience, which enables tight stuffing. Fibrous casings should be soaked in warm water for at least 25 to 30 minutes (80-100 F)
Should venison snack sticks be kept in the fridge?
Because venison is so perishable, always put it back in the fridge as soon as you’re done munching! If the venison was left unrefrigerated on a countertop, it would only take two hours for it to begin spoiling.
For the first several months, venison sticks don’t need to be refrigerated because jerky is usually dehydrated, making it shelf-stable. When you don’t intend to consume them right away, it’s better to store them in the refrigerator or freezer to ensure a lengthy shelf life.
Which types of pork go best with venison?
Shoulder of pork (Butt) I use it more so to give venison, which can sometimes be crumbly, a bouncy feel. Additionally, I use more of it—roughly 30–40% pork butt to 60–70% venison. There are delicious meatball, kebab, breakfast sausage, and meat pie recipes that combine venison with pork butt.
How long do venison snack sticks need to smoke?
- Hickory is used to make a grill fire that has been heated to roughly 250 degrees.
- Brown sugar and spices should be combined and set aside.
- In a big bowl, combine the ground venison with the cool water.
- Spices should be thoroughly mixed in.
- Don’t overfill the snack stick casings; instead, tie one end of the casing and thread it onto the sausage stuffer.
- Repeat with the remaining ingredients and tie the end.
- Close the grill and cook with indirect heat.
- Smoke for about 30 minutes, or until a digital thermometer registers an internal temperature of at least 165 degrees for snack sticks.
- Remove from grill, then let it cool a bit.
- Make 4 inch snack sticks by slicing.
- Refrigerate after vacuum sealing or placing in a zip-top baggie.
Should I add fat to the ground venison?
My general guideline when creating venison burgers is to add 10–20% fat. A 90-10 ratio will result in a lean burger, whereas an 80/20 ratio will make a fuller patty. On the other hand, a genuine sausage need to be juicy. A juicy product requires fat to be produced.
Is combining venison with beef or pig preferable?
The texture of ground venison, a very infrequently gamey lean meat from deer, is typically enhanced by adding pork sausage or beef. The flavors of ground venison are enhanced by beef and pork, which also have enough fat to hold the meat together in patties and keep it from drying out while cooking. To make a juicy burger, aim for a fat level of about 10%, or more if you want to make sausage.
Are snack stick shells soaked?
- Edible collagen casings must not be soaked! Dry-fill edible casings. For three to five minutes, let non-edible casings soak in non-iodized salt water (1 cup per gallon).
- Keep the bag. Place any extra casings back into the zip-lock bag.
- Seal or tape the bag, as the casings must not dry or lose moisture. So that the casings retain moisture, place the bag in the refrigerator or a cooler.
- Do not store your casings unopened. The casings must be used before they dry out.
Why are the cases on my snack sticks so thick?
Case hardening, or the development of a robust exterior and casing, is often the outcome of high cooking temperatures, assuming that casing quality is not an issue. Sometimes it results from cooking at a temperature that is too high or from increasing the cooking temperature too quickly.
What is the ratio of venison to pork?
Although difficult, making venison summer sausage may be rewarding. Despite your best efforts, you might not be certain how much pork to add.
Adding too much or too little can make your sausage too dry or too greasy. Finding a suitable ratio that will suit everyone’s tastes is therefore essential.
If solving this puzzle appeals to you, you’ve come to the correct place. A excellent place to start is a 2:1 ratio of venison to pork. Continue experimenting by increasing the amount of pork if you want a fattier sausage or reducing it if you want a thinner sausage.
Everything you need to know about the ideal venison summer sausage to pork ratio is provided in this article.
What volume of water should you add to a snack stick?
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As a rule of thumb, 1 cup of water equals 1/2 pound of water for creating batches of snack sticks that weigh less than 25 pounds. 1 oz. of Snack Stick Seasoning equals two tablespoons.
As an illustration, if you wanted to manufacture a batch of snack sticks that weighed 10 pounds, you would use:
2 cups of water, 14 tablespoons of snack stick seasoning, and little under 1/2 tablespoon of sodium nitrite are also required.
Lean pork butts or 20 pounds of lean venison and 5 pounds of lean (80/20) pork trim, or 8 pounds of lean venison and 2 pounds of lean (80/20) pork trim (lean pork butts will work) The meat ought to be as chilly as possible.
5 lbs. of lean (80/20) pork trim and 20 lbs. of lean beef (lean pork butts will work) or 2 pounds of lean (80/20) pork trim and 8 pounds of lean beef (lean pork butts will work) [Meat ought to be as chilled as feasible.
1. Using a grinding plate with holes that range in diameter from 3/8 to 1/2 inch, coarsely grind the beef/pork or deer/pork meat mixture.
2. Thoroughly combine the 1 oz. pkg of rapid cure (Sodium Nitrite) with the 2 1/2 pounds (5 cups) of purified* water. (One pound of water is needed for every ten pounds of beef.)
3. Combine the water and sodium nitrite, then add the package of AC Legg Snack Stick seasoning. Stir everything together well.
4. Stir or thoroughly combine the coarsely ground beef with the water, spices, and sodium nitrite mixture (approximately 5 minutes of hand mixing).
5. Finely grind the meat and seasoning mixture using a standard hamburger plate with holes that are between 1/4 and 1/8 inch in diameter.
If you’re using encapsulated citric acid, add it after the last grind but before stuffing. NEVER GROUND THE ENCAPSULATED CITRIC ACID! Simply fully incorporate the Encapsulated Citric Acid by hand into the sausage mixture.
6. Insert into collagen casings of 19 mm.
7. In a plastic or glass container, place the packed snack sticks in a cooler (fridge) overnight (12 to 24 hours).
9. After two hours, turn up the heat to 145 degrees Fahrenheit, half-close the damper, and add sawdust to start the smoking process.
10. Raise the temperature to 160 degrees Fahrenheit after two hours at 145 degrees, keep the damper half-open, and carry on smoking.
11. After two hours at 160 degrees Fahrenheit, increase the temperature to 175 to 180 degrees Fahrenheit, close the damper to 3/4, and continue smoking until the snack sticks’ internal temperature reaches 160 degrees Fahrenheit.
12. Take snack sticks out of the smoker and let them sit at room temperature for two hours.
13. After that, package the snack sticks (vacuum packaging is ideal) and store them in the fridge. The snack sticks are now prepared for consumption!
* The seasoning mixture works well with distilled water. You may also use “excellent” tap water if you put it in the refrigerator for 24 hours to let the chlorine evaporate. For the seasoning, it is better to use ice-cold water. Simply leave the water in the fridge overnight to cold it before using.
At what temperature do you smoke snack sticks made of deer?
The sticks should be cooked or smoked at 200 degrees until they achieve a temperature of 165 degrees inside. The fat will render out if the sticks are overheated, giving them a dry texture.
I cook smoked sticks on our Traeger Grill because I appreciate their flavor. The sticks can be cooked directly on the grill grate, but hanging them allows you to cook more at once and prevents grill markings on the sticks.
Remove the racks from your grill, then cut 1/2-inch wooden dowels to the same width as your grill to hang the sticks. The brackets that typically support the higher shelves are used to support the sticks. To smoke, hang the looped snack sticks from the dowels.
Why do meat sticks’ casings fall off?
Hi – The 19mm casings for our snack sticks are breaking, which is a problem (sliding off). Should we cease bathing them in water after slow smoking and cold water baths? Any ideas as to why this is occurring? Thanks!
msspengler To try to pinpoint the reason, we need a little more information. Tell us about the meat block, including its fat content, level of mixing, smoking schedule, and source of casings. It would also be beneficial if you could think of anything else. Are you packing the product and holding it overnight before smoking it, or are you adding a cure accelerator?
One more thing, Jonathan: We chill them after allowing them to cool off in cold water.
I’m not sure if we should let them sit out or do that.
That has happened to me before, and it was my fault for adding the encapsulated citric acid too soon and failing to perform the necessary protein extraction. In other areas of the sticks, the fat had drained out and become caught between the meat and casing, causing the casing to simply fall off in those locations. When did you add the cure accelerator you used?
– AdamCA The one ounce of sure cure included with the seasoning is what it is. I believe that after combining it with the water, we added it toward the conclusion of the mixing process. I’m about to make a new batch, so perhaps I won’t experience this problem again.
msspengler When the cure and water are combined, there shouldn’t be any issues, but if you add encapsulated citric acid to the water before adding it to the meat, that could be a problem because the acid will denature the proteins and make protein extraction difficult. The fat will render out of the meat if protein extraction is not done, and it may then get caught between the meat and the casings. The casing would not adhere as a result of this, but there would also be clear indications of the fat rendering out. Between the casing and the flesh, there would be a lot of what appeared to be grease.
You should let them sit at room temperature for about an hour after cooling in an ice bath or shower before putting them in the refrigerator or cooler. I would imagine that this, rather than fattening out, is your problem if you have been putting them in the fridge damp. Unless there is a lot of grease between the meat and the casing.