NO Casing Venison snak stix with Cheeze and Jalapeno

[dbmet]

Do you use any cure in the mix? I'm just learning so sorry for the dumb question but these look great!!!

[Texas-Hunter]

Do you use any cure in the mix? I'm just learning so sorry for the dumb question but these look great!!!

No need to apologize... And not a dumb question.. Best to ask than to guess.. Welcome to Smoked-Meat.. Jump up to the top of the forums and introduce yourself, that way we know your experience and what type of equipment you are using.. Very helpful when you have some questions..

Again, Welcome!! Hope you enjoy the site...

[merrell]

Welcome DB....No dumb questions. Yes I did use cure in the sticks at the rate of 1tsp per 5# of meat.

[dbmet]

Awesome Thanks!!!

[ThunderDome]

Damn those look good. You're gonna have a lot of friends for awhile

[nickelmore]

The sticks look great, I may have to give the caseless route a try.

PS--- Those stainless racks look great as well.

[rbranstner]

I should give those no casing stick a shot some day.

[merrell]

I like 'em. No tough casing and I think they take on smoke flavor better.

[someAZdude]

Hey Merrel, just came back to look at your thread. What temp did you cook these bad boys at? I see you had them in for 3-4 hours. Curious as to how the cheese thing works out.....

[mulepackin]

Very ingenious! What did you make your stuffing tube out of? Is it an extension, or did you make the whole thing? Great job!

[Bearcarver]

Yours are prettier than my "Unstuffed Beef Sticks", but I agree how much tastier they are without anything blocking the smoke.


Bear

[merrell]

Hey Merrel, just came back to look at your thread. What temp did you cook these bad boys at? I see you had them in for 3-4 hours. Curious as to how the cheese thing works out.....

I just finished another 15# batch a few minutes ago....

I start them at about 130 - 135 for an hour and then go to 160-165. I start the smoke right away with my copykat 'amazed it works' pellet tray. If you have hot spots in your smoker you need to keep an eye on them after the 2 - 2.5 hr mark. I take them out right at 152. I do get some melt out but not bad.

[someAZdude]

Cool, thanks. I am doing some "Bear Logs" sorta..... and I jammed a bunch of cheese in them after thinking about your post so I came back to look. I have some melt out happening right now but not too bad either. I have been trying to keep the temp no higher than 180 but I did get a spike for a while up to 200. I'll let you know how they turn out.

[merrell]

Very ingenious! What did you make your stuffing tube out of? Is it an extension, or did you make the whole thing? Great job!

Redneck 'ngineering at its bestest....
I used a piece of 3/4" Pex water supply tubing. I flared one end so it would go into and lock in a 1", actually 7/8" inside - 1 1/16" outside, stuffer tube. If you can get the taper just right it will friction fit and not push out but will come back apart for cleaning. You need to sand the inside lip of the small tube taper so meat won't hang up on it.





I made another one that makes 1/2" x 1" flat strips. Made it kinda the same way only glued it together with "food grade" epoxy.

[merrell]

Yours are prettier than my "Unstuffed Beef Sticks", but I agree how much tastier they are without anything blocking the smoke.


Bear

Thanks Bear... When I make mine I do use some binder in the mix and let it cure in the fridge for 2 days before I extrude them. I think this gives them a little smoother and tougher exterior like casing. I only use about 1 pint of water when I mix the spice slurry into the meat. Extruding like this you can make your mix a lot stiffer than stuffing in 19-21mm casings. Still ends up about the same 'slim jim' size. It it a little messier doing them with no casing but I do like the flavor and texture.