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I LOVE MAKING SNACK STICKS! But I'm relatively new to the process. I've been using the snack stick seasoning packs from LEM. The Original, Hot, and Pepper are all solid flavors, quick and easy. Been focusing on the smoking/cooking process rather than the homegrown seasonings at this point. Once I figure out the process (getting real close I think), I'll start working on my own seasoning blend. The two best tips that I've applied and found most beneficial: 1- start temps low and gradually increase temp until internal meat temp is 152, 2- adding Saco Buttermilk powder is a great low cost binding agent. It really reduced shrinkage :grin2:

My smoking/cooking process is 8 hours. I usually stay with a the 5lbs small batch. Prep and stuffing about 1 hour. I use 17mm casing which is my favorite for sticks.

Note: Typical meat ratio for me is 80% ground venison / 20% ground pork.

Would love to hear recipes or tips from others out there.
 
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