Snack Stix for Dummies...Who are also Broke

[Caribou]

Hi Everyone!
I really want to make some venison snack stix.  I've never made them before and would like to try to do it.
Our business is so slow right now that I'd like to work with what I have without having to order something like dextrose or Fermento or using a kit.
I have my 19mm casings, cure (pink salt and MTQ) and a cabinet full of spices.  Also, have hitemp cheese, too. 
Does anyone have a recipe that I can try?
Thanks!
Carolyn

[NePaSmoKer]

Hi Everyone!
I really want to make some venison snack stix.  I've never made them before and would like to try to do it.
Our business is so slow right now that I'd like to work with what I have without having to order something like dextrose or Fermento or using a kit.
I have my 19mm casings, cure (pink salt and MTQ) and a cabinet full of spices.  Also, have hitemp cheese, too. 
Does anyone have a recipe that I can try?
Thanks!
Carolyn

Are you trying to have me post a secret snack stick recipe  ;D

nepas

[Caribou]

Ahhhh............maybe. ;)
But I'm sure even if it isn't "the" recipe,I know anything you come up with it would be better than something I could come up with Nepas!
I appreciate any help so I can make something this weekend.
Carolyn

[NePaSmoKer]

Ok here is one but you need some beef fat to cut with the venison.

What you need. Makes 10 lbs

9 lbs of venison
1 lb of beef fat
5 T salt
2 t cure                    Note: If you use TQ in this recipe use 5 tsp and eliminate the salt and cure.
4 T course black pepper
4 T dehydrated bell peppers (opt)
2 T garlic granules
2 t curry powder
1 cup cold distilled water
1 cup non-fat dry milk
19mm collagen casings

1. Grind meat through course plate 1 time.
2. Mix meat with all dry ingredients and the 1 cup of water. Mix very good by hand for 3 mins.
3. Regrind mix through med plate 1 more time.
4. Stuff into casings at whatever length you like.
5. Hang or place on racks in smoker with temp at 130* for about 1 hour (no smoke) until they feel kinda tacky. HOUR 1
6. Raise smoker temp to 150* with 3 pucks.  HOUR 2
7. Raise smoke temp to 170* with 3 more pucks. HOUR 3
8. Continue smoking until the IT of the sticks reach between 152-155*  This might take you to HOUR 4. Remember that sticks placed on rack and ones that are closer to the heat wil get done sooner. When I hang sticks I take my V-Tray out and at no time during drying or smoking do I have water in the pan. If your IT of the sticks go above 155* the beef will do whats called a FAT-OUT. The fat will start to drip from the sticks causing them to be very dry and crumbly.
9. Very important. When sticks are done, crack the door of your smoker to let them cool. Do not wash them in cold water.
10. Remove sticks when cool. They will be shriveled and very tasty.
11. Cut into desired lengths, vac seal (opt)


There this is my pepper style stick recipe.

nepas

[Caribou]

Thanks Nepas!
Great!  Can't wait to smoke it!
Now will the pink salt be the proper cure?
My deer meat comes from the processor ground w/15% suet mixed in it. 
So, if I went with 10 pounds of this instead of adding beef fat would that be ok?
Can't say thank you enough!
Carolyn

[NePaSmoKer]

Thanks Nepas!
Great!  Can't wait to smoke it!
Now will the pink salt be the proper cure?
My deer meat comes from the processor ground w/15% suet mixed in it. 
So, if I went with 10 pounds of this instead of adding beef fat would that be ok?
Can't say thank you enough!
Carolyn

Yeah you should be ok with that. Make sure its the right cure. If your not sure use TQ but cut it back to 1 1/2 teasp.

Anytime


nepas

[Caribou]

Thanks Nepas,
I have two cures from Butcher-Packer:
DQ Cure (pink in color)
DQ Cure #2
which one should I use?
Carolyn

[smokeitall]

Hey Nepas, looks like a great recipe.  I have one question, could you use pork fat instead of the beef fat?  Is there a taste difference, I have never used beef fat?  Most of my snack stick recipes I have been using 1/2 venison 1/2 pork butt.

[NePaSmoKer]

Hey Nepas, looks like a great recipe.  I have one question, could you use pork fat instead of the beef fat?  Is there a taste difference, I have never used beef fat?  Most of my snack stick recipes I have been using 1/2 venison 1/2 pork butt.

Yes you can use pork. I cut my venison with pork too.

nepas

[Mr Walleye]

Thanks Nepas,
I have two cures from Butcher-Packer:
DQ Cure (pink in color)
DQ Cure #2
which one should I use?
Carolyn

Hi Carolyn

Just in case NePas missed your question...

You should use the Pink Salt and "not" the Cure #2. Here is a link to Butcher Packers Pink Salt and it refers to it as Cure #1 which is what you want for jerky or snack sticks.

http://www.butcher-packer.com/index.php?main_page=product_info&cPath=237_12&products_id=55

Mike

[Caribou]

Thanks Mike!
I bought both when I ordered my Hitemp cheese.
I noticed the #2 is for dry sausage applications.
Is that like the fermented sausages as opposed to regular smoked sausage?
Carolyn

[Mr Walleye]

Thanks Mike!
I bought both when I ordered my Hitemp cheese.
I noticed the #2 is for dry sausage applications.
Is that like the fermented sausages as opposed to regular smoked sausage?
Carolyn

Exactly Carolyn. Cure #2 is used for dry curing (which includes most fermented sausages) over a greater period of time. You also need to hold the temp and humidity at a certain level as well. I have never personally done any dry cured sausage before but I have been thinking about building a curing chamber to control the temp and humidity... just haven't got around to it yet.

Mike

[Mr Walleye]

Carolyn

Here is a link to a decent site that has some great info on all the different processes of making sausage.

http://home.pacbell.net/lpoli/page0001.htm

Hey,,, they even used a Bradley in one photo!  ;)

Mike

[Caribou]

Carolyn

Here is a link to a decent site that has some great info on all the different processes of making sausage.

http://home.pacbell.net/lpoli/page0001.htm

Hey,,, they even used a Bradley in one photo!  ;)

Mike

Wow!  Incubating sausages! 
That's a great site Mike, a lot of useful info, thanks for sharing it.
Carolyn

[HCT]

Hey Mike, thanks for posting that web site. Great info. :)