nthcbr954 I prefer Beef and wild game for the meat block. Pork is great to, however it create a softer finished product. I like a good snap in my sticks. Likewise I will try to use beef fat, usual trim from my briskets. I like pork and pork fat better in other smoked sausages though.
Snack Sticks Questions
I ready to make my first batch of venison snack sticks. I have a lot of bacon that I have cured and smoked and thought I would use it as my fat source, and I have a few questions.
- The bacon was cured when I prepared it for cold smoke so is it necessary to cure it again? Or do I cure the venison and then add the bacon?
- I am not sure how to calculate the amount of bacon to add for fat so I will show my math and be happy with any comments I get for help.
I plan to make a 5# batch.
I read online that venison is about 90/10 and bacon 55/45 lean/fat.
3lb of venison @ 90% = 2.7lb lean
3lb of venison @ 10% = 0.3lb fat
2lb of bacon @ 55% = 1.1lb lean
2lb of bacon @ 45% = 0.9 lb fat
1.2 total fat/5.0lb total meat = 24% fat
Are there any issues with my math or the way I am looking at this?
i would recommend that you use pork butts to add some pork and pork fat it will give you a better consistency and flavor