What Do You Think is the Best Ratio of Venison to Pork Butt For Snakc Sticks?

[GratefulDave]

I just brought home my first sausage stuffer from the BPS. I got the 5lb LEM stuffer. My intent right now is venison snack sticks. I have two packages of the LEM Hot Sticks seasoning and 17mm casings. The instructions call for at least 20% pork but I want to make sure to use the right mix. I do not want them to be so lean that they dry out. I will be using pork butt for the fat and pig. Any advise from an experienced snack stick maker would be grateful-y appreciated.

Dave

[Texas-Hunter]

I'm a 60/40 guy all the way... Does not make a bit of diff what type of venison sausage I make.. Stix, Links, Brats, Summer Sausage.. Its 60/40.. and I have been very happy for over 15 years..

But that is me.. Some may want it more lean, others more moist or fatty.. I firmly believe its up to what you like..

[MossyMO]

I agree with TH, it is up to your own personal tastes; Grateful Dave, congrats on the stuffer, after a few batches of sticks you will have your own personal taste preference !!!

Here is how I do sticks.

21lbs deer
4lbs lean pork
3lbs swiss jalapeno hi temp cheese
Seasoning mix w/ cure
Water

Grind pork and deer through course plate. Mix together then add water and seasoning mix – mix very well. Grind meat again with fine plate. Mix in cheese, and stuff into casings. Apply smoke for 2 hrs between 90-110º and finish at 200º until internal temp reaches 158-160º. Let cool all the way through before cutting.

[Gunslinger]

75/25 here. Actually What ever 25% is, is how much pork butt I use.
Hey, here's a great tutorial. Don't know who posted it, but he seems to know what he's doing?

S-M Deer Stick Tutorial

[MossyMO]

Nice tutorial; Hey, I know that guy, he knows his chit !!!

[Gunslinger]

Nice tutorial; Hey, I know that guy, he knows his chit !!!

Actually he's a dip-shit, he just plays a no-it-all on TV.

[GratefulDave]

Thanks!

75/25 here. Actually What ever 25% is, is how much pork butt I use.
Hey, here's a great tutorial. Don't know who posted it, but he seems to know what he's doing?

S-M Deer Stick Tutorial

Great post GS. Thanks for the step by step. Very informative and helpful!

GratefulDave

[hammerpb]

75/25 here. Actually What ever 25% is, is how much pork butt I use.
Hey, here's a great tutorial. Don't know who posted it, but he seems to know what he's doing?

S-M Deer Stick Tutorial

This would fit nicely in with the rest of the tutorials.

[cjinvancouver]

Just an idea that works great for me. I grind a good quality "bacon" with my game, both elk and venison instead of using pork butts. I use about 10 + percent or so bacon to elk/venison. I use this for all my ground meat (not meat for sausage) but for great burgers or anything else I would use ground meat for. This adds the fat you need to cook and gives it a great flavor in addition. CJ

[Fireguy]

Personally I use 80/20 on sticks and 60/40 on SS. Depending on the meat at hand sometimes I will stray up wards... anywhere in that range oughta do you.

[JustSmoke2]

Myself I don't use pork I prefer ground beef. I use a 2lbs venison to 1 lb ground beef in the 70% area and nothing over 80%. This is what a diet person I had to go to we negotiated and I can have 4 oz's of it a day in a meat exchange. Then of course I had to take her some to okay it lol. From my area people say the venison takes more like beef.

[erain]

i use 20% of the leanest beef i can find and 5% lean pork trims, just adding a lil bit of pork really changes the texture alot. meat shop known for there stix in the area leaked that to me...

[minnbill]

I'm a 70/30 type of guy its easy to figure.