Well i'm getting back in the swing of things so i am going to do some venison snack sticks. I have 3, 3lb zip locks of venison and a 9lb prok butt. What i am going to do is 15lbs of snack sticks and 3lbs of ground venison jerky.
The sticks i will do Rytek style.
(http://i123.photobucket.com/albums/o290/stlthy1/ven2.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/venpork.jpg)
nepas
Here i have the venison 7 lbs with 3 lbs of pork cut in. Seasoned and well mixed.
(http://i123.photobucket.com/albums/o290/stlthy1/rystik2.jpg)
Got the mix all stuffed in 19mm collagen casings. Going in the fridge overnite and into some hickory smoke tomorrow.
(http://i123.photobucket.com/albums/o290/stlthy1/rystik3.jpg)
Also i have 5 lbs of ground venison i will be making some jerky with it ;D
nepas
NePas... jumpin' right back in! ;)
Stixs look great as always! 8)
Mike
I decided to smoke all 10lbs at the same time so i didnt hang em.
(http://i123.photobucket.com/albums/o290/stlthy1/rystik4.jpg)
nepas
Hey Nepas those look great. I smoked 10 lbs yesterday. I was able to hang them all at once, but it was tight. I used Rytek's semi-dry cured pepperoni recipe and I wasn't very impressed with the outcome. But I sliced them up into snack size bits and put them in the fridge overnight. I tried a piece this morning and it was way better. I used 21mm collagen casings and hickory smoke (4 pucks). I had company over and was very busy so I didn't take any pics. Have you modified the recipe you used or is it straight from the book with no extras? I think I will make a batch of snack sticks this weekend.
Quote from: smokeitall on April 20, 2009, 09:03:01 AM
Hey Nepas those look great. I smoked 10 lbs yesterday. I was able to hang them all at once, but it was tight. I used Rytek's semi-dry cured pepperoni recipe and I wasn't very impressed with the outcome. But I sliced them up into snack size bits and put them in the fridge overnight. I tried a piece this morning and it was way better. I used 21mm collagen casings and hickory smoke (4 pucks). I had company over and was very busy so I didn't take any pics. Have you modified the recipe you used or is it straight from the book with no extras? I think I will make a batch of snack sticks this weekend.
These are the semi dry snack sticks in his book. Only thing i did different is add some cayenne and some water. I mix the dry with water for a better distribution into the meat.
nepas
QuoteI used Rytek's semi-dry cured pepperoni recipe and I wasn't very impressed with the outcome. But I sliced them up into snack size bits and put them in the fridge overnight. I tried a piece this morning and it was way better.
I've found that with a lot of things I make in the smoker, they always seem to taste better the next day or longer. For example I made 10lbs. of summer sausage a little while back and I wasn't that impressed with it right away....but after a day or two....WOW.. what a difference.
Quote from: pfowl01 on April 20, 2009, 01:04:33 PM
QuoteI used Rytek's semi-dry cured pepperoni recipe and I wasn't very impressed with the outcome. But I sliced them up into snack size bits and put them in the fridge overnight. I tried a piece this morning and it was way better.
I've found that with a lot of things I make in the smoker, they always seem to taste better the next day or longer. For example I made 10lbs. of summer sausage a little while back and I wasn't that impressed with it right away....but after a day or two....WOW.. what a difference.
Yeah i have found the same thing.
nepas
Nice looking sausage.
Any reason why you didn't use the drip pan ("V" pan).
I didn't use the V-tray because i wanted the smoke straight up for max smoke penetration ;D
nepas
Here are some of the sticks after they have set at room temp for 2 hrs. I really dont like the new collagen casings i used, guess i will go back to my other brand.
(http://i123.photobucket.com/albums/o290/stlthy1/venrytek5.jpg)
nepas
Sticks look good Rick.
Wife and I opened up the RV in Stevens this weekend.
We were thinking about you hope your feeling better. Seems you are jumping right back into the Bradley routine.
Al
Quote from: Roadking on April 21, 2009, 07:40:23 AM
Sticks look good Rick.
Wife and I opened up the RV in Stevens this weekend.
We were thinking about you hope your feeling better. Seems you are jumping right back into the Bradley routine.
Al
Yes doing better TY Al
Your RV is in Stevens PA.
nepas
Quote from: NePaSmoKer on April 21, 2009, 07:47:05 AM
Quote from: Roadking on April 21, 2009, 07:40:23 AM
Sticks look good Rick.
Wife and I opened up the RV in Stevens this weekend.
We were thinking about you hope your feeling better. Seems you are jumping right back into the Bradley routine.
Al
Yes doing better TY Al
Your RV is in Stevens PA.
nepas
Yep, We're on Furnace Hill Road, Starlite Camping Resort. Have a Salem XL 35 footer
Ever eat at the Hilltop Inn in Ephrata? Went there Saturday night great food.
Quote from: Roadking on April 21, 2009, 07:52:14 AM
Quote from: NePaSmoKer on April 21, 2009, 07:47:05 AM
Quote from: Roadking on April 21, 2009, 07:40:23 AM
Sticks look good Rick.
Wife and I opened up the RV in Stevens this weekend.
We were thinking about you hope your feeling better. Seems you are jumping right back into the Bradley routine.
Al
Yes doing better TY Al
Your RV is in Stevens PA.
nepas
Yep, We're on Furnace Hill Road, Starlite Camping Resort. Have a Salem XL 35 footer
Ever eat at the Hilltop Inn in Ephrata? Went there Saturday night great food.
Oh yeah been there. We lived in Ephrata for 12 years. Owned a house on grandview dr right across 272 from the hospitals emergency room entrance. I knwo where furnace hill is to ;D Our daughter and her husband bought the house from us last year after renting it for the past 4 years.
nepas
NePas;
I used collagen casings the last time, and I also did not like them. What I did was to place the sticks in a plastic bag, and refrigerated over night. I noticed the casings loosen from the sausage, so I decided to peel them off. Once they were loosen from the sausage the casing peel off easily..
I noticed this batch with the new casings were separating from the meat so i guess i will peel them. Guess its back to my old ones.
nepas
Those the ones you bought down south?
Quote from: Roadking on April 21, 2009, 06:42:30 PM
Those the ones you bought down south?
They are ones i bought from LEM a few weeks ago. I like psseasoning casings better.
nepas
I bought some from Bass Pro for this last weekend and they were great, no complaints at all.