newbie masterbuilt elec. smoker Snack stix?

[jasonsimo]

I was wanting some advice on venison snack sticks. I was going to go to Cabelas and get the pre-made recipes, but I have heard that the cure is a little on the salty side...any suggestions or help.
Jasonsimo

[Richtee]

http://www.smoked-meat.com/forum/sho...77779#poststop


I'm gonna move this to the sausage section... there's at least 20 members here that make some EXCELLENT stix... I'm sure some recipes will be forthcoming.

[Fishawn]

from Washington

I've had the Cabela's mix before (Teriyaki) and it was OK as I recall. Personally like the Hi Mt kits myself

Good luck

[butcher]

Hi Mountain does make a good pre mix.. I do use premix spices, and the recipies I have here require a bit more then just simplly smoking, they require fermenting times.... I go along with the hi mountain if this is your first shot at it :)
and welcome to the island

[butcher]

incase your interested,,, here is one of my recipies....

This is for a 10 LB batch, DRY CURE pepperettes
Moose or deer, 80% / 20% pork fat

2 level TSP of Cure salt #1
4 Tbsp paprika
6 tbsp grnd mustard
1 tsp gound plack pepper
1 tsp gound celery
1 tbsp grnd mace
1 tsp gran garlic
3.5 OZ salt
1.5 OZ dextrose
6 OZ fermento
110 F for 12 hours (if you like more "tang" flavour, go another 8 hours, raise temp to 170F and finish to an internal temp of 145F

[Richtee]

incase your interested,,, here is one of my recipies....

This is for a 10 LB batch, DRY CURE pepperettes
Moose or deer, 80% / 20% pork fat

2 level TSP of Cure salt #1
4 Tbsp paprika
6 tbsp grnd mustard
1 tsp gound plack pepper
1 tsp gound celery
1 tbsp grnd mace
1 tsp gran garlic
3.5 OZ salt
1.5 OZ dextrose
6 OZ fermento
110 F for 12 hours (if you like more "tang" flavour, go another 8 hours, raise temp to 170F and finish to an internal temp of 145F

Interesing...mace eh... something I have not tried. Dextrose is for the fermento I take it?

[butcher]

yep, its a little "booster" :)

[TATONKA3A2]

incase your interested,,, here is one of my recipies....

This is for a 10 LB batch, DRY CURE pepperettes
Moose or deer, 80% / 20% pork fat

2 level TSP of Cure salt #1
4 Tbsp paprika
6 tbsp grnd mustard
1 tsp gound plack pepper
1 tsp gound celery
1 tbsp grnd mace
1 tsp gran garlic
3.5 OZ salt
1.5 OZ dextrose
6 OZ fermento
110 F for 12 hours (if you like more "tang" flavour, go another 8 hours, raise temp to 170F and finish to an internal temp of 145F

Very interested in the "tang" flavor on the sticks here. Couple questions....

The 20% pork fat - I am assuming that is all fat, no meat?

The crazy part to me in the 170° for another 8 hours; do these turn out dry? This may sound like a dumb question but curious if the texture is like a slim jim ?? Those are not dry and that is the texture that I would like (not that taste ).

If I like the taste of mine sticks (for seasoning wise) do you think I can just add the dextrose and fermento to my recipe for the same "tang" ??

[erain]

Very interested in the "tang" flavor on the sticks here. Couple questions....

The 20% pork fat - I am assuming that is all fat, no meat?

The crazy part to me in the 170° for another 8 hours; do these turn out dry? This may sound like a dumb question but curious if the texture is like a slim jim ?? Those are not dry and that is the texture that I would like (not that taste ).

If I like the taste of mine sticks (for seasoning wise) do you think I can just add the dextrose and fermento to my recipe for the same "tang" ??

Tanya, i believe he meant for the extra tang, another 8 hours at 110 deg, then to 170 to IT of 145, i go to 152 or so. but your right if you went 8 hours at 170 they be prolly purty dry...

[Richtee]

Hey J... here's a vennie salami from Rytek Kutas' book (Which all sausageheads should have):
10 Pounds:

2 cups ice water
5 Tbsp. Kosher salt
2 tsp. Cure #1
2 cups soy protien concentrate or dry milk..Or one COULD use milled oats (Thanks CA!)
1 Tbsp. CBP
2 Tbsp. nutmeg
2 tsp. garlic powder
6 Tbsp. corn syurp solids (I don't think you'd need this in a stix style)
2 Tbsp. Dextrose (could probably use brown sugar...1 Tbsp.)
8 pounds lean vennie
2 pounds fatty pork...backfat preferred.

Use a similar process for production as outlined above...

[devo]

Here is another for you to but into your collection.

Spicy Beef\ Venison Sticks


Ingredients:

10 Pound Recipe
10 pound lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.)
2 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1; T.C.M.)
1 Tbsp Black pepper
1 Tbsp Red chili pepper (I used chipotle)
1 Tbsp Garlic salt
1 Tbsp Accent (optional)
2 tsp Cayenne pepper (add more for additional heat)
1 tsp Paprika
1-1/2 Tbsp Crushed red pepper (I ran thru spice mill just a little to break up seeds)

1 Cup water
6 Tbsp Salt
1-1/2 Tbsp Sugar
1 Tbsp Hot sauce (I used Franks Xhot)

2 Tbsp encapsulated citric acid (optional)
Sheep or collagen casings 17 – 19mm

5 Pound Recipe
5 pounds of lean burger (85/15) or venison (If using venison, add 10-15% 5 pounds of lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.)
1 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1; T.C.M.)
1-1/2 tsp Black pepper
1-1/2 tsp Red chili epper (I used chipotle)
1-1/2 tsp Garlic salt
2 tsp. Accent (optional)
1 tsp Cayenne pepper (add more for additional heat)
1/2 tsp Paprika
2 tsp Crushed red pepper (I ran thru spice mill just a little to break up seeds)

1/2 Cup cold water
3 Tbsp Salt
2 tsp Sugar
2 tsp Hot sauce (I used Franks Xhot)

1 Tbsp encapsulated citric acid (optional)
Sheep or collagen casings 17 – 19mm
Directions:
In a small bowl mix hot sauce, sugar, water and salt together. Stir until sugar and water are completely dissolved.

In a separate bowl, mix the rest of the dry ingredients except the encapsulated citric acid. Stir until well blended.

Combine wet and dry ingredients with meat and mix well.

Just before stuffing mix in encapsulated citric acid, and stuff mixture into prepared casings. Arrange sausage on racks, and place into the Smoker.

Apply smoke for 1 1/2 - 2 hours at a cabinet temperature of 150°F-160°F. Then bump the cabinet temperate up to 175°F until internal temperature measures 152°F. At this temperature you will have a fresh snake stick style. Or you can continue until you reach your desired dryness or dehydrate further for Slim Jim like dryness but do not go past 160°F

[butcher]

Tanya, i believe he meant for the extra tang, another 8 hours at 110 deg, then to 170 to IT of 145, i go to 152 or so. but your right if you went 8 hours at 170 they be prolly purty dry...

thats right, another 8 at 110F...

[erain]

Hey J... here's a vennie salami from Rytek Kutas' book (Which all sausageheads should have):
10 Pounds:

2 cups ice water
5 Tbsp. Kosher salt
2 tsp. Cure #1
2 cups soy protien concentrate or dry milk..Or one COULD use milled oats (Thanks CA!)
1 Tbsp. CBP
2 Tbsp. nutmeg
2 tsp. garlic powder
6 Tbsp. corn syurp solids (I don't think you'd need this in a stix style)
2 Tbsp. Dextrose (could probably use brown sugar...1 Tbsp.)
8 pounds lean vennie
2 pounds fatty pork...backfat preferred.

Use a similar process for production as outlined above...

i have made this one, is really good. last time i made this i added some crushed red pepper. was really good and when i make again will be with it. could use smitty's if you have or your own mix.

dont be afraid to expieriment a bit. changing these recipes to grams and using a digital scale you can knock these recipes down to a pound batch or even smaller to try out. make in patties and try out to see if you like before making a big batch.