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Venison Stix
Posted: Tue Jan 03, 2012 19:58
by nepas
Trimmed up a bag of 10 lbs, After the trim i ended up with just a tad over 6 1/4 lbs Cut in my fat and have 8 lbs now.
Med grind before the fat cut in.
Fat has been cut in and now the fine grind.
4 lbs here
4 here
8 lbs
4 lbs of hot.
And 4 lbs of Teriyaki
Mixed and ready for tomorrow stuffing and smoking.
Posted: Wed Jan 04, 2012 01:14
by Keymaster
Lookin good, My venison supplier got skunked this year.
Posted: Wed Jan 04, 2012 01:21
by nepas
Keymaster wrote:Lookin good, My venison supplier got skunked this year.
So did my goose supply i was supposed to get. Son left PA and the ice chest full of goose on his friends deck. WTH
Oh well me no goosta
Posted: Wed Jan 04, 2012 11:42
by sam3
Keymaster wrote:Lookin good, My venison supplier got skunked this year.
I took one at my place in PA in early October, it's been gone for a while now. Just haven't had the time to get back out there.
It's OK though, I'm experimenting with the Boston Butt at the moment.
Looking good Nepas.
Posted: Wed Jan 04, 2012 16:17
by nepas
Teriyaki 1st, Used up some clear 20mm smoked also.
Hanging @ 130
Ready for smoke. Hot in front, teriyaki in back.
Posted: Wed Jan 04, 2012 21:32
by nepas
I think the Teriyaki is going to be at IT first.
I was right. The hot maybe another 1.5 hours yet.
Teriyaki
Posted: Wed Jan 04, 2012 22:19
by nepas
Hot-R-Done now. Not as long as i thought.
Posted: Wed Jan 04, 2012 23:23
by Devo
Good job Rick as always to notch
Posted: Thu Jan 05, 2012 01:56
by Keymaster
Good looking color on those stix and sure they taste awesome!!!
Posted: Thu Jan 05, 2012 16:43
by nepas
Posted: Thu Jan 05, 2012 17:09
by ssorllih
Nepas be sure to remember to eat your veggies.
Posted: Mon Mar 04, 2013 01:10
by tobertuzzi
Those look awesome. I made some bear pepperoni sticks with the collagen casings. If thats what you used, do you find them tough? They are supposed to be eaten, but mine were a bit chewy.
Thanks
Toby
Posted: Mon Mar 04, 2013 08:37
by Butterbean
Those look wonderful!
Posted: Mon Mar 04, 2013 11:38
by Big Guy
They look great. When I make mine I mix then stuff right away then let them sit overnight to meld the spices and give the cure time to work. They stuff a lot easier than if I let the meat rest overnight then stuff.
Posted: Mon Mar 04, 2013 11:53
by Chuckwagon
Big Guy wrote:
I mix then stuff right away then let them sit overnight to meld the spices and give the cure time to work. They stuff a lot easier than if I let the meat rest overnight then stuff.
Amen, brother!