making snack sticks- need advice

[Russ79]

I got a stuffer for Christmas and want to make some snack sticks. I bought a couple of the Hi Mountain Snackin' Sticks "kits". All it says is to use extra lean ground meat. I am assuming I should add a little fat or do I make them with just ground venison. If I do need to add fat how much should I add and should it be pork or beef fat.

[GregO]

I'm going to follow too. Interested in knowing this also.
I think with snack sticks, just like jerky, you don't use any fat.
I think it can go rancid.
I'll wait for someone with experience to answer.

[qzilla]

No fat.

For the snack sticks we grind the meat a little finer like sausage. For jerky we use a 3/8 single grind. Just depends on the texture you want.

[Bowanta]

I would mix a little fat with it to keep it from drying out. When I worked for a processor, we mixed it 50-50 venison and pork. If I was making it, I would probably do a 75% venison, 25% pork

[meathunter]

We do 80/20 venison to pork

[HoustonHunter94]

I just use the regular ground meat that I make with deer. Usually 80/20 with deer and brisket. I do however usually use about 4 to 4.5 lbs of meat to every 5lbs of season that they recommend. Then again, I like salt and hot and spicy stuff... I usually add the High Mountain seasoning to 4.5 lbs of meat with some extra rough ground pepper and some red pepper flakes.

[Wac M Trac M]

I do lots of processing of my own and I do at least 40% pork butt. Also and very important!!! high mountain is an awful mix. The cure they use is super salty. Ill warn you now cause you wont want to eat your sticks. Dont a search on high mountain reveiws and youll see. I got a bunch for Christmass once and did half the packet instead of the whole thing and they were bareable. Try to get some Mortens tender quick or sugar cure and use those instead for your cure.

[TxBrokenTine]

We use pork picnic shoulders mixed 50/50 with deer. Just hung 125 lbs of them in the smoke house. My customers love em.

[Skinny]

So y'all smoke the sticks? Cold smoke? Finish in oven? I'm using straight venison with collagen casings and the casings got kinda hard on one batch. Over done? I like my snack sticks more dry than moist inside. Hmmm...still trying to perfect the snack stick deal.

Skinny

[Old Bald Guy]

I use a 60/40 deer/pork mix. Hang them in the smokehouse and keep a smoke going for about a day then let them dry. Takes about a week normally.

[Smart]

We do the 60/40 pork mix as well...very much like our sausage but with a slightly finer grind. We also always use a cure like Tender Quik/ sodium nitrate..... Smoke them for 5 or so hours and finish off in the oven...

[john64n]

Looks Good.....

[bigjohntex]

[QUOTE=Smart;4855025]We do the 60/40 pork mix as well...very much like our sausage but with a slightly finer grind. We also always use a cure like Tender Quik/ sodium nitrate..... Smoke them for 5 or so hours and finish off in the oven...

Please expain "finish off in oven". Do you cook to a certain temp is reached or for a certain amount of time?

Thx Bigjohntex

[Liven4TheHunt]

Yum those pics are making me hungry

[Swampa]

Okay, Im starving now