Venison Stix

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nepas
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Venison Stix

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.
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Fat has been cut in and now the fine grind.

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4 lbs here
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4 here
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8 lbs
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4 lbs of hot.
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And 4 lbs of Teriyaki
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Mixed and ready for tomorrow stuffing and smoking.
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Post by Keymaster » Wed Jan 04, 2012 01:14

Lookin good, My venison supplier got skunked this year.
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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 :shock:
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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.
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Post by nepas » Wed Jan 04, 2012 16:17

Teriyaki 1st, Used up some clear 20mm smoked also.
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Hanging @ 130
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Ready for smoke. Hot in front, teriyaki in back.
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Post by nepas » Wed Jan 04, 2012 21:32

I think the Teriyaki is going to be at IT first.
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I was right. The hot maybe another 1.5 hours yet.

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

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

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Post by Devo » Wed Jan 04, 2012 23:23

Good job Rick as always to notch
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Post by Keymaster » Thu Jan 05, 2012 01:56

Good looking color on those stix and sure they taste awesome!!!
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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 :razz:
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Teriyaki and this one :grin:
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Post by ssorllih » Thu Jan 05, 2012 17:09

Nepas be sure to remember to eat your veggies. :lol:
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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.

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

Those look wonderful!
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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.
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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!
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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