Going to be making up a batch of venison snack stix today, and I am looking for a little help. One of the commercial meat plants here in Northern NY will make snack stix out of your venison (for a rather healthy price). When they package them, there is a moisture on the outside of the stix that keeps them moist, and adds just a little "tang" to them.
Every time I make snack stix, they come out dry as a popcorn fart. The flavor is awesome, but they are always really dry, even when I increase the pork fat content. I am assuming that the commercial plant puts some type of vinegar-based solution into the vacuum bags just before sealing, to help keep them moist. Does anyone have any experience with this? Your thoughts and ideas are always helpful.