Venison Stix

nepas · Post by **nepas** » Tue Jan 03, 2012 19:58

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.

Keymaster · Post by **Keymaster** » Wed Jan 04, 2012 01:14

Lookin good, My venison supplier got skunked this year.

nepas · Post by **nepas** » Wed Jan 04, 2012 01:21

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

sam3 · Post by **sam3** » Wed Jan 04, 2012 11:42

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.

nepas · Post by **nepas** » Wed Jan 04, 2012 16:17

Teriyaki 1st, Used up some clear 20mm smoked also.

Hanging @ 130

Ready for smoke. Hot in front, teriyaki in back.

nepas · Post by **nepas** » Wed Jan 04, 2012 21:32

I think the Teriyaki is going to be at IT first.

I was right. The hot maybe another 1.5 hours yet.

Teriyaki

nepas · Post by **nepas** » Wed Jan 04, 2012 22:19

Hot-R-Done now. Not as long as i thought.

Devo · Post by **Devo** » Wed Jan 04, 2012 23:23

Good job Rick as always to notch

Keymaster · Post by **Keymaster** » Thu Jan 05, 2012 01:56

Good looking color on those stix and sure they taste awesome!!!

nepas · Post by **nepas** » Thu Jan 05, 2012 16:43

Thanks Devo & Keymaster

Yup ready for pick up today.

Hot.....I had to eat this one

Teriyaki and this one

ssorllih · Post by **ssorllih** » Thu Jan 05, 2012 17:09

Nepas be sure to remember to eat your veggies.

tobertuzzi · Post by **tobertuzzi** » Mon Mar 04, 2013 01:10

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

Post by **Butterbean** » Mon Mar 04, 2013 08:37

Those look wonderful!

Big Guy · Post by **Big Guy** » Mon Mar 04, 2013 11:38

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.

Chuckwagon · Post by **Chuckwagon** » Mon Mar 04, 2013 11:53

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!