charlie That sounds like a great combination. You will be fine without ECA, carrot fiber and sure gel. These products help to create a moister product with a better mouth feel but I have made plenty of snack sticks without additives that were great for friends and family. They might have a shorter shelf life but I am sure if you follow the directions you will be happy with the finished product. Remember without encapsulated citric acid you will need to hold them in the refrigerator overnight before going to the smoker. Good luck and most of all enjoy making your own snack sticks!
Tis the season for processing
Since deer season is wrapping up i weighed all my venison to see what i had. I plan on using 50% venison and 50% ground pork for the snack sticks. And 50 lbs for ring bologna. I have a few questions.
- I have 50 lbs of venison to do ring bologna. I want to smoke them so that would need a cured process correct? What casings do i use?
- If i divide it to two 25 lb batches what seasonings would you choose?
As far as snack sticks, seasoning i have on hand is:
Mild snack stick/ pepperjack cheese
BBQ snack stick/swiss
Habanero BBQ snack stick/mozzarella
Willies snack stick/cheddar
Dill pickle snack stick/
Jalapeno snack stick/cheddar
Landejager snack stick/swiss
As you can see i have high temp cheese listed on all but dill pickle. Should i leave it plain or what cheese should i add? I have cheddar, swiss, mozzarella, and pepper jack.
Also is the cheeses picked a good choice for the spice or should i switch them up?
Quantities as follows:
Snack sticks=81.25 lbs venison 81.25 lbs pork= 162.50 lb total meat block
Ring bologna= 50 lbs venison? Pork added?
I just made some Kielbasa using Signature Smoked Kielbasa with Venison and Pork Fat and it was awesome!
Now, out of the ones you chose the Willies, Dill or Landjaeger would all be excellent choices and you are correct on not adding cheese to the dill!
Only one I would change would be the BBQ, go with Cheddar on that not swiss.
Your Snack Stick ratio is correct and I would mirror that on the Ring Bologna or just add 25% of the venison weight in pork fat!
Jonathon please correct me if i am thinking of this wrong on the ring bologna mix. If i want to make 25 lbs of the signature smoked kielbasa. 25% pork fat of 25 lbs venison=6.25 lbs pork fat and 18.75 lbs venison.
Or do i not count the pork fat in the total meat poundage, for example 25 lbs venison + 6.25 lbs pork fat (25%) =31.25 lbs
twilliams you’re right with the first one you count your pork in with your total so 6.25 pork and 18.75 deer
blackbetty61 keep in mind that it is solely fat, no pork meat. That is where it is confusing me
twilliams I would still use the 25% of the total. If you were unsure you could use just 5# of pork (20%) keep in mind that deer is really lean and like Jonathon would say in his vids (which are great and informative)flavor is in the fat and it gives you a good mouth feel. We use pork butts and usually do 50/50…I’d think you’d be ok just my opinion