Post by Hoosier Hunter on Oct 22, 2007 16:14:55 GMT -5
It's really simple to make your own snack sticks.
Step1) You need 2 pounds of ground vension. I always grind mine at the time of making the sticks but this is not necessary. I have used ground right out of the freezer. I'm really picky about my ground and make it exceptionally lean but this only my personal preference.
When I butcher my deer I pretty much cut everything up into chunks and freeze. I freeze my snack stick meat into 2 pound packages. The I grind when needed. Again this is just my preference.
Step2) I use the LEM snack snick mix. This is available at Rural King, BassPro or Cabelas or www.lemproducts.com One envelope makes 2 pounds of sticks. Follow instructions on package. The white you see in this batch is Hi-Melt pepper cheese. These make them extra yummy. I use 3 to 4 ounces per per 2 pounds of ground. You can get this at www.butcher-packer.com
Step3) I use my American Harvest jerky gun that I've had for years and had purchased it at Wally-World. I have the small round stuffing tube that it came with on it.
You then need to get either 19mm or 22mm collagen casings. You should be able to get them at the same places listed above.
I cut off a section of casings the same length as the stuffing and slide it on. It works out that this length just fills two pounds of snack sticks.
I now tie a string at one end to seal it off and now you're ready to start filling. You could just tie a knot in your casings but I found the string is easier.
If you notice I have a tape measure nearby. This was to make sure I didn't stuff them too long for my smoker.
I hang them vertically in my smoker but I'm sure it doesn't matter. I am going to try to just lay them on the rack next time. I can make about 10 pound batches that way.
I use a thermometer with a wire probe and have it stuck in one of the sticks for the entire cooking process.
I use a few strips of hickory bark and cook these in my propane smoker until they reach 150. Usually 90 minutes and they're
done.
When cooked they look like these...
I then vacuum seal them and freeze for a rainy day...
Step1) You need 2 pounds of ground vension. I always grind mine at the time of making the sticks but this is not necessary. I have used ground right out of the freezer. I'm really picky about my ground and make it exceptionally lean but this only my personal preference.
When I butcher my deer I pretty much cut everything up into chunks and freeze. I freeze my snack stick meat into 2 pound packages. The I grind when needed. Again this is just my preference.
Step2) I use the LEM snack snick mix. This is available at Rural King, BassPro or Cabelas or www.lemproducts.com One envelope makes 2 pounds of sticks. Follow instructions on package. The white you see in this batch is Hi-Melt pepper cheese. These make them extra yummy. I use 3 to 4 ounces per per 2 pounds of ground. You can get this at www.butcher-packer.com
Step3) I use my American Harvest jerky gun that I've had for years and had purchased it at Wally-World. I have the small round stuffing tube that it came with on it.
You then need to get either 19mm or 22mm collagen casings. You should be able to get them at the same places listed above.
I cut off a section of casings the same length as the stuffing and slide it on. It works out that this length just fills two pounds of snack sticks.
I now tie a string at one end to seal it off and now you're ready to start filling. You could just tie a knot in your casings but I found the string is easier.
If you notice I have a tape measure nearby. This was to make sure I didn't stuff them too long for my smoker.
I hang them vertically in my smoker but I'm sure it doesn't matter. I am going to try to just lay them on the rack next time. I can make about 10 pound batches that way.
I use a thermometer with a wire probe and have it stuck in one of the sticks for the entire cooking process.
I use a few strips of hickory bark and cook these in my propane smoker until they reach 150. Usually 90 minutes and they're
done.
When cooked they look like these...
I then vacuum seal them and freeze for a rainy day...
