Venison Hotsticks

[Smoked]

Cooked up some hotsticks for this weekend hunting trip..These are some good eats while sitting in your deer stand...

[DATsBBQ]

Looks great. Natural casings or synthetic?

[bowhnter]

Those look good! I hope my in-laws bring me some venison in January.

[Smoked]

Looks great. Natural casings or synthetic?

I used 21MM Collagen Casing.. I like useing Sheep casing for these but I could not find any local..

[bigwheel]

Do look mighty tasty. Good job!!

bigwheel

[ChileFarmer]

Ah. another sausage maker.
Looks good. I would not mind having a couple those in my pocket.
you know just in case. CF

[OSD]

Those look real tasty. Since you put this in the recipe section----------------------------------------you got a recipe for those good lookin' snacks you might want to pass on to us.

[bigwheel]

Yeah noticed he being a little chintzy with that recipe:)

bigwheel

[wilded]

This post is worthless without the recipe!

or at least send samples

[Smoked]

This post is worthless without the recipe!

or at least send samples

I thought it was worthless without pics...





Finished product and vacuum sealed...I smoked these with a Mesquite wood..A little heaver smoke flavor than I normally do with these.. I like Pecan best for my SlimJims

[Smoked]

Those look real tasty. Since you put this in the recipe section----------------------------------------you got a recipe for those good lookin' snacks you might want to pass on to us.

I didn't see that...Sorry guys ..

Here you go..

2 1/2 pounds ground venison
3/4 pound fatty ground pork
2 teaspoons canning salt
1 teaspoon Morton Tender Quick
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons cayenne pepper powder
1 teaspoon onion powder
1/4 teaspoon ground coriander seeds
1/4 teaspoon garlic powder


I like the meat mixture around 80/20 So if you want it more moist go to a 70/30.. Also for larger amounts adjust your measurements accordingly..


Mix all ingredients and until tacky.. rest in frig for a couple of hours while you clean up the work area..


You can use a jerky gun to shoot it ..Or insert into casings.. Put in frig overnight the longer it sets the better the flavors get.. No more than 24 hours.

Put on your smoker or in the oven for 4 to 6 hours.. Or 160* internal temp.. Cool on a rack and refrigerate... You can vacuum seal and freeze them in small batches..So when your hungry for a few sticks..Pop on out and thaw...

Enjoy..

If mixing your ingredients for something like this is something your not good at ..You can go to LEM Products..They have IMO the best pre packaged seasonings...

[wilded]

Smoked, I would love to post your pictures and recipe on my Blog with you as a guest author. If that would be ok please email me the recipe. pictures and your real name. If not I understand. Thanks, Ed
(wildedthomas@gmail.com)

[Smoked]

Smoked, I would love to post your pictures and recipe on my Blog with you as a guest author. If that would be ok please email me the recipe. pictures and your real name. If not I understand. Thanks, Ed
(wildedthomas@gmail.com)

Im in Shock...Someone wants one of my recipes...

Ed, That would be very kind of you.. Feel free to enter it .. If you need more information let me know..

[wilded]

Here is a link to Smoked's recipe on my Blog. I also put a link to the Texas BBQ forum. Ed

http://wildedtx.blogspot.com/2007/10/ve ... ticks.html

[bowhnter]

About what temperature is the smoker / oven? Thanks