a href="http://www.lancasterarchery.com/archery-classic-register/#header">
Page 1 of 2 12 LastLast
Results 1 to 25 of 37

Thread: making deer snack sticks

  1. #1

    making deer snack sticks

    So i have made snack sticks before and with my recent batch have found a recipe that i really like.
    but i have never made a bunch of snack sticks from 1 deer, it has always been using leftover roasts that have been trimmed of all fat/silver skin.

    im wondering how much of the fat and silver skin must be trimmed from all the trim meat off of a deer in order to make snack sticks. i know the less the better as the silver skin and fat is what tastes gamy, but how crazy do i have to get with trimming? besides its going to be seasoned a lot and made in to snack sticks so i cant see the fat changing the flavor a whole lot.



  2. #2
    Join Date
    Jan 2012
    Location
    SE michigan
    Posts
    1,274
    we make those snack sticks as well i agree the seasoning takes over but we had issues with ld grinder not wanting to grind well unless we really really trimmed

    but new grinder this year so we will see
    Mathews feathermax 29" 67lbs camo --semi retired
    Mathews chillr 27.5" black and blue 66lbs 85% mods
    Mathews chillx 27.5" black 66lbs 85% mods
    Elite E35 black and realtree 65lb 29"
    Mathews ChillR 27.5" black 60lbs. In bound

  3. #3
    Join Date
    Oct 2007
    Location
    Virginia
    Posts
    1,494
    I tried making some a couple yrs ago using store bought seasoning.. nasty nasty nasty

    interested in good recipe if anyone has one.
    May the forces of evil become confused on the way to your house.

  4. #4
    Join Date
    Jan 2007
    Location
    Chatham, Ontario
    Posts
    1,865
    Me too, what's this recipe you have and like AFoster??
    Archers Against Cancer - Shooting for a Cure!
    Event Founder and Organizer!
    Help Us make A Difference!
    Supporting the "Gene Goodreau Patient Assistance Fund"

  5. #5
    here is my recipe, it is pretty sweet with just a touch of pepper at the end. I may add more liquid smoke this time. If you dont like sweet and spicy (not very spicy at all) then this recipe isnt for you.

    per pound of meat
    1 tbs morton tender quick (for curing purposes)
    3 packed tbs brown sugar
    1/2 tsp mustard
    2 tbs dry milk
    3/4 tsp paprika
    1/4 tsp garlic powder
    1 1/2 tsp black pepper ( ill be adding more this batch to add some spice)
    1 1/2 tsp liquid smoke

  6. #6
    Join Date
    Jul 2012
    Location
    So. IL
    Posts
    159
    I trim all fat and remove as much silver skin as possible, its easier to remove the silver skin when the meat is stiffened up, throw it in the freezer for a little while to stiffen it up a bit, I then mix in some pork and pork fat to replace the deer fat....taste so much better! I use 60% deer meet and 40% pork, then I add 20% of the total weight in pork fat. For me this adds just the right amount of flavor but doesnt make the Snack sticks greasy. Then I stuff them up in 16mm collagen casings and throw them in this and give em some Hickery/Apple smoke!

    Smoker.jpg

    And here is the outcome

    Smokeys.jpg
    Mathews Helim 70/30
    Mathews MQ1 70/30

  7. #7
    Join Date
    Oct 2011
    Location
    Indianapolis,IN
    Posts
    713
    To all you guys making them ,Your ideas will never work ....You need to send me a big batch of them so I can verify that they are ok .Ok just kidding they all sound great no im starving ...

  8. #8



  9. #9
    Join Date
    Jun 2009
    Location
    Alaska
    Posts
    71
    Onytay,

    Can you give the specs on the smoker. maybe show a inside pic.

    Thanks

  10. #10
    Join Date
    Jul 2012
    Location
    So. IL
    Posts
    159
    Specs are 4ftx4ftx6ft tall, ill get a couple inside pics up in a bit when I get to the desktop
    Mathews Helim 70/30
    Mathews MQ1 70/30

  11. #11
    Join Date
    Jul 2012
    Location
    So. IL
    Posts
    159
    Heres a couple of inside pics, these are from some of the very first runs thru so thats why it looks so clean

    inside smoker.jpg

    inside smoker 2.jpg

    This is how I generate heat and smoke when smoking at temps abaove 100 degrees

    indide 3.jpg
    Mathews Helim 70/30
    Mathews MQ1 70/30

  12. #12
    Join Date
    Jul 2012
    Location
    So. IL
    Posts
    159
    A sausage shot

    sausage.jpg

    And sausage isnt the only thing it can smoke!

    pork butt.jpg
    Mathews Helim 70/30
    Mathews MQ1 70/30

  13. #13
    Join Date
    Jul 2012
    Location
    So. IL
    Posts
    159
    Sorry to the OP I didn't mean to derail your thread, if there is further interest I would be happy to start a new thread to answer any more questions!
    Mathews Helim 70/30
    Mathews MQ1 70/30

  14. #14
    Did you make the smoker yourself or did you buy it?

  15. #15
    Join Date
    Jul 2012
    Location
    So. IL
    Posts
    159
    I built it myself.
    Mathews Helim 70/30
    Mathews MQ1 70/30

  16. #16
    Join Date
    Jun 2009
    Location
    central Kentucky
    Posts
    6,677
    great thread - now I am starving
    >>>---------->
    oldschoolcj5

  17. #17
    Got any tips or specs on how to build one? Did you build it from scratch or is their some sort of website you can get building plans also?

  18. #18
    Quote Originally Posted by Onytay View Post
    Sorry to the OP I didn't mean to derail your thread, if there is further interest I would be happy to start a new thread to answer any more questions!
    not a problem, i just got done grinding up all my meat, didnt trim it hardly at all but my grinder kept getting the fat wrapped around the blade, so i just had to clear it off every few pounds of meat. i think i would rather do this than trim the meat, much easier than trimming for a few hours.

  19. #19
    Join Date
    Jul 2012
    Location
    So. IL
    Posts
    159
    Quote Originally Posted by AFoster View Post
    not a problem, i just got done grinding up all my meat, didnt trim it hardly at all but my grinder kept getting the fat wrapped around the blade, so i just had to clear it off every few pounds of meat. i think i would rather do this than trim the meat, much easier than trimming for a few hours.
    If you place your tubs or bowls in the freezer for a little while after you cut your meat into the sizes needed to fit in your grinder that will firm up the meat and fat and will help keep the buildup in the head at a minimum. You want your cubes to be pretty firm, but not completely frozen this will make the grinding process go alot more smoothly
    Mathews Helim 70/30
    Mathews MQ1 70/30

  20. #20
    Join Date
    Jul 2012
    Location
    So. IL
    Posts
    159
    Quote Originally Posted by PA B0WHUNT3R View Post
    Got any tips or specs on how to build one? Did you build it from scratch or is their some sort of website you can get building plans also?
    This one mostly built from scratch. The only thing I bought was the 2x4s for the framing, the outer boards I pulled out of an old barn at my grandfathers farm, and everything else I had laying around from previous projects.

    Tips for someone who is building one, make sure that the cooking chamber is air tight as possible, this way the only thing that affects the cooking temp is the intake vent, the smoke stack and the heat source. Do not use any galvanised metal or treated wood inside the cooking chamber. Make sure you have ample protection from the heating source, wouldn't want to burn it down! I was able to keep mine pretty air tight, If I settle the the temp at 225 it never goes above or below that temp more that 1 degree.
    Mathews Helim 70/30
    Mathews MQ1 70/30

  21. #21
    Join Date
    Jul 2007
    Location
    NW Kansas, USA
    Posts
    1,005
    Quote Originally Posted by AFoster View Post
    here is my recipe, it is pretty sweet with just a touch of pepper at the end. I may add more liquid smoke this time. If you dont like sweet and spicy (not very spicy at all) then this recipe isnt for you.

    per pound of meat
    1 tbs morton tender quick (for curing purposes)
    3 packed tbs brown sugar
    1/2 tsp mustard
    2 tbs dry milk
    3/4 tsp paprika
    1/4 tsp garlic powder
    1 1/2 tsp black pepper ( ill be adding more this batch to add some spice)
    1 1/2 tsp liquid smoke
    Powdered milk? I don't think I've ever heard of that in a recipe, might have to try this one.

  22. #22
    Join Date
    Jul 2012
    Location
    So. IL
    Posts
    159
    Quote Originally Posted by Gunner7800 View Post
    Powdered milk? I don't think I've ever heard of that in a recipe, might have to try this one.
    Yes the poudered milk helps give the snacks stick a tangy taste, kinda similar to what you would find in Slim jims
    Mathews Helim 70/30
    Mathews MQ1 70/30

  23. #23
    We make a bologna that I think ends up like a summer sausage. I want to try these snack stocks this year. What temp are you smoking at and how long?

  24. #24
    I Love this Thread!

  25. #25
    Join Date
    Jul 2012
    Location
    So. IL
    Posts
    159
    Quote Originally Posted by Firepike View Post
    We make a bologna that I think ends up like a summer sausage. I want to try these snack stocks this year. What temp are you smoking at and how long?
    Like with any meat smoked only the internal temp can dictate the time, also cook to the appropriate internal temp, no one likes the " Screaming Meemies "! but when I do 50 lbs it usually finises around six hours. With sausage and snack sticks its best to increase temps slowly to prevent the fat from rendering out. I start at 100 for and hour without smoke, this drys the casings and allows better smoke absorption in the meat, then increase to 130 for an hour then 10 degrees every hour until 180 max temp, internal temp of smokies at 160, then I pull the smokies and dip them in a tub of ice water to stop the internal temp from climbing further, this also minimizes the shrinkage in the casing. hang at room tempt for a few hours " blooming " this brigs out some color in the finished product. package and freeze what you haven't eaten already!
    Mathews Helim 70/30
    Mathews MQ1 70/30

Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •