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Post by hawghunter on Jan 2, 2016 11:59:55 GMT -5
I usually kill enough deer to make one into snack sticks. I've broken down the ingredients in the event you do not want to make as large a batch as I make.
40# of ground venison 10# of ground pork with high fat content 20 TB Mortons Curing salt 20 TB Whole mustard seed 20 TB Course ground black pepper 20 TB Garlic salt 10 TB Hickory smoke salt 10 TB Montreal Steak seasoning 10 TB Accent or MSG 10 TB Worcester sauce 10 TB Tabasco sauce add more if you like more zip
Mix contents daily for 3 days and refrigerate after each mixing. On the 4th day you are ready to stuff it in the casings. I use a hand crank model sausage stuffer so I mix in at least an ounce of water per pound so it flows well. Don't worry about too much water it will cook off. A 21mm collagen casing does about 10lbs and 18mm casing does about 7lbs. Both use 3/8" stuffing tubes.
Cut to length, place on racks above a drip pan at 225F for at least 3 hours. You want to get them to about 160F for about a half hour, if they are placed tightly together it will take longer. If you like them drier leave them in the oven or smoker longer. Turn every half hour or so.
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Post by schunter on Jan 3, 2016 17:21:55 GMT -5
Thanks for sharing I love snack sticks...
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Post by deadeye on Jan 3, 2016 21:34:25 GMT -5
thx for sharing. I do my own summer & breakfast sausage-someday I will get to try this!
by chance do you use a digital thermometer for internal approx. temp?
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Post by hawghunter on Jan 3, 2016 22:36:24 GMT -5
thx for sharing. I do my own summer & breakfast sausage-someday I will get to try this!
by chance do you use a digital thermometer for internal approx. temp? No I use an analog style thermometer that I use to manually check periodically.
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