VENISON PEPPERONI STICKS RECIPES

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!