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Venison slim jims / snack stix

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    Venison slim jims / snack stix

    10 lbs of deboned deer (killed on Sunday)

    1 lb of fresh pork fat from the HEB butcher

    1 lb of hi-temp/lo melt pepper jack cheese

    Zack's snack stix seasoning

    LEM #12 Big Bite Grinder

    17mm collagen casings

    A wife that loves to help!

    Going on the RecTec smoker in the morning on low temp/heavy smoke til internal of 165 degrees.

    Spray off with cool water to stop the cooking. Cut into 8-in sticks and vacuum seal.

    #2
    Looks great Bobby - I’m gonna have to try that. Thanks for the recipe.

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      #3
      Dang man. Got right to work. Is this where I place my order??

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        #4
        Originally posted by ACCURACYINC View Post
        Dang man. Got right to work. Is this where I place my order??
        I'll bring you a care package. [emoji106]

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          #5
          Thanks for the recipe. Always wanted to try these.


          Sent from my iPhone using Tapatalk Pro

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            #6
            Looking good! Only problem is those are gonna be gone quick!

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              #7
              Yum Yum Bobby! Lookin Great!

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                #8
                How does the cheese turn out in those small casings? Looks pretty good!

                I’ve only done them with just meat and jalapeños

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                  #9
                  Looks great Bobby.....but I am a bit leary of collagen casings. Ever tried natural casings like sheep?

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                    #10
                    Cheese came out fine. It's in quarter inch cubes and is high temp so it doesn't melt during smoking.

                    About a pound of cheese per 10 lb of meat seems to work fine.

                    I haven't made sausage or snack sticks in a long time but collagen casings always work out for me. They are definitely edible.

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                      #11
                      Originally posted by Chew View Post
                      Cheese came out fine. It's in quarter inch cubes and is high temp so it doesn't melt during smoking.

                      About a pound of cheese per 10 lb of meat seems to work fine.

                      I haven't made sausage or snack sticks in a long time but collagen casings always work out for me. They are definitely edible.
                      Thanks for the recipe!!

                      On average, I know it probably depends on equipment but how long should you expect to cook/smoke these and what temp do you try to maintain your smoker??

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                        #12
                        I think these will be about 4 hours. I don't have a smokehouse so gonna try a pellet grill. Low and slow

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                          #13
                          Looks great Bobby!!!

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                            #14
                            Looks dang good! Nice work

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                              #15
                              First batch is done and vacuum sealed. Next batch is almost ready to come off the smoker.

                              Got links ready to go on the smoker next.

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