Your Wisconsin Outdoor Community
Big Game => Big Game Recipes => Topic started by: Rancid Crabtree on August 17, 2007, 05:24:39 AM
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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.
(http://i28.photobucket.com/albums/c239/212007154/sausage/sausage3.jpg)
I ground the venison first as the fat has a tendency to clog up the grinder
(http://i28.photobucket.com/albums/c239/212007154/sausage/IMG_7609.jpg)
I mixed the two together by hand and then added the water and spices. I use LEM brand seasonings packets
(http://i28.photobucket.com/albums/c239/212007154/sausage/2006_sticks4.jpg)
(http://i28.photobucket.com/albums/c239/212007154/stuffing_snack_stix.jpg)
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.
(http://i28.photobucket.com/albums/c239/212007154/sausage/stuffing_snack_stix2.jpg)
Each smoke stick holds around 15 or 16 links that are a total of 52 inches long each.
(http://i28.photobucket.com/albums/c239/212007154/sausage/2006_sticks2.jpg)
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.
(http://i28.photobucket.com/albums/c239/212007154/sausage/2006_sticks.jpg)
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
(http://i28.photobucket.com/albums/c239/212007154/sausage/2006_sticks5.jpg)
After the 2 hour drying time, I add hickory chips to make a heavy smoke.
(http://i28.photobucket.com/albums/c239/212007154/sausage/2006_sticks3.jpg)
After 5 ½ 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.
(http://i28.photobucket.com/albums/c239/212007154/2006_sticks8.jpg)
It really does not look like much for all the hard work.
(http://i28.photobucket.com/albums/c239/212007154/2006_sticks9.jpg)