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Thread: snack sticks (meat)

  1. #1
    Member Rancid Crabtree's Avatar
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    Default snack sticks (meat)

    Next to jerky, snack sticks are the family favorite. Here I will show how I make a 30 pound batch of snack sticks or hot sticks. I start with 80%lean venison and 20% pork trim.



    I grind the venison first as the fat has a tendency to clog up the grinder



    I mixed the two together by hand and then added the water and spices. I use LEM brand seasonings packets



    After mixing the seasonings with the meat I ground it again using a finer hole plate and then packed it away in the cooler overnight to cure. This morning Josh and I stuffed the casings with the cured meat.



    Each smoke stick holds around 15 or 16 links that are a total of 52 inches long each.

    I preheated the smoker to 125F and hung the sticks at 11:00 am. I spread the sticks in the middle so I get good air flow.



    Adding that much cold meat to the smoke brings the temp down to about 115F which is a good starting temp. I will keep them at this temp for about 2 hours



    After the 2 hour drying time, I add hickory chips to make a heavy smoke.



    After 5 hours the temp is at 150F and I keep them there until the internal meat temp reaches 165F. I then take them from the smoker and let them cool at room temps. When cool, I put them in the fridg.

    After a night in the cooler, I cut them to size I saved a bunch for the family to eat and sealed the rest in about 1/2 pound packs or 12 sticks per pack. This is the point when the scavengers start to show up.



    It really does not look like much for all the hard work.


  2. #2
    Moderator stid2677's Avatar
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    Is your stuffer home made? Looks great, they really charge a lot for specialty products like these. Well done!
    "I refuse to let the things I can't do stop me from doing the things I can"
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  3. #3
    Member Rancid Crabtree's Avatar
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    Quote Originally Posted by stid2677 View Post
    Is your stuffer home made? Looks great, they really charge a lot for specialty products like these. Well done!
    Mine is a very old enterprise stuffer. You can still find them on Ebay. Mine holds 15 pounds of meat.

    http://stuffersandgrinders.com/stuff...rprise-stuffer

  4. #4
    Member Anythingalaska's Avatar
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    Great job, those look delicious! I made some a couple weeks ago too. I used High Mountain snacking sticks kit, did a batch in original and one in hickory. I didn't have a big stuffer like that, so I used one of the 'caulking gun' type stuffers, seemed to work pretty well just a little more laborious. I used only venison in my sticks, and left on as much fat as I could. They turned out great, not dry at all although probably not quite as juicy as yours with the pork fat. Also, I don't have a smoker at this moment so I did mine in the oven. The process of making them is quite labor intensive, and they don't seem to last very long once your finished. Hell, many of them never made it to the freezer!

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