I recently bought a seasoning kit from LEM to make venison snack sticks with. On the package it says to make an 80/20 mix of venison to pork trim/pork fat...put the sticks in a 180 degree smoker until the temp reaches 165. This pretty much defies anything I've ever read on here regarding how to smoke snack sticks. Has anyone tried this? I kind of want to try it but I'm scared of how bad the fat out will be. However, with them being the "experts" I would think they would have satisfactory instructions :-\
I haven't done snack sticks yet, however I have found through experience that the advice on the forum is always better when different than the package directions.
I am guessing LEM is trying to make the Food Police happy with that internal temperature doneness.
I have tried them using their instructions and they came out fine. Internal temp if 165
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Chewbacca,
I just did a LEM summer sausage batch using 40% bear meat and 60% pork shoulder. Smoked for 3 hours at 170, let it go for a total of 10 hours at 170, then bumped it up to 185 for 2 hours to get to an IT of 160. I believe I was just breaching the "fat-out" threshold, but my end result was nothing short of phenomenal.
I followed my fellow forum members advice, and everything turned out well. I will agree 100% with KyNola. I think that LEM is just covering their butts with a "super safe" IT.
Jeff
How do you measure the IT of something like that? I have never made any. When I made summer sausage before, I just followed the directions as far as time and temp.