SNACK KITS RECIPES

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SNACK STICKS 101: HOW TO MAKE HOMEMADE VENISON OR BEEF ...



Snack Sticks 101: How to Make Homemade Venison or Beef ... image

Snack sticks, beef sticks, slim jims, whatever you want to call them, these on-the-go meat treats are a staple in sausage making. A cousin of jerky, this semi-dry sausage is thinner in diameter and can be made from pork, beef, venison or other combinations of wild game.

Provided by PS Seasoning

Total Time 12 hours

Prep Time 12 hours

Cook Time P0D

Yield 18

Number Of Ingredients 7

12 1/2 Lb Venison-Lean
12 1/2 Lb Pork Trim
2 1/2 Lb High Temp Cheddar Cheese
3 Oz Encapsulated Citric Acid
1 # 785 Honey BBQ Snack Stick Seasoning - B Unit
1 oz Speed Cure
21 mm Mahogany Collagen Casings

Steps:

  • Cut meat into 2” pieces and place in the freezer for 15-20 minutes while you set up the meat grinder.
  • Set the grinder up with a 3/8” plate.
  • Grind meat once through the 3/8” plate. Alternate between pork and venison every 8 oz or so to start the mixing process.
  • Place the ground meat in the fridge while you reset the grinder with a 3/16” plate.
  • Mix in Honey BBQ seasoning, cure and encapsulated citric acid to the meat block. Mix for 6-10 minutes until protein extraction has started. The meat should be very tacky and stick to your hands.
  • Mix in the high temp cheddar cheese until just combined.
  • Set up your stuffer with a ½” horn and crank down until the meat fills the horn.
  • Load the casings onto the horn and fill the casings.
  • Lay the cased sausage on sheet trays and place in the fridge over night to allow the cure to work and for the flavors to marry.
  • The following day, preheat your smoker to 120 degrees.
  • Hang the snack sticks, no longer than 4’, on smoke sticks and place in the smoker. Increase heat to 130 degrees and follow this smoke schedule:
  • 1 hour – smoke on
  • Increase heat to 150 degrees
  • 1 hour – smoke on
  • Increase heat to 170 degrees
  • Remove sawdust and cook until internal temperature of the snack sticks reach 155 degrees.
  • Remove the snack sticks from the smoker and allow to hang at room temperature for 45-60 minutes or until the internal temperature drops to 110 degrees.
  • Then place the snack sticks in the fridge to cool completely down below 40 degrees. Enjoy! 

Nutrition Facts : ServingSize 18,

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