Made 2 x 10 lb batches of venison/pork butt snack sticks this last weekend. I placed coils of snack sticks on 4 (14x14) grills in a Smoke Shack 55 (made in 2003). They turned out very well and tasty. I used brownish 21 mm collagen casing and resulted in uniform sticks (no grate marks). I placed a temp probe into the end of a coil (top rack) and it appears the temp reading was fairly accurate, based on the outcome. First sausage of any kind I’ve ever made.

mtnjim I’ve made two 10lb batches of venison/pork snack sticks. I used 2:1 ratio of lean venison and port butt. I smoked using a Cook Shack model 55 smoker and started low (120F) without smoke and door ajar. I added smoke the 2nd hour and ramped up the heat every hour x 3 until the batch reached approx 160F in 4 hours. They taste and look great.

Jonathon no, I’ve only used lean ground venison. I’m assuming you can add fat but shelf life would be short and globs of fat beaded up on the jerky probably wouldn’t be desirable.

Try Kent Rollin’s cowboy chili. I’ve cooked it a few times and my wife loves it.

https://youtu.be/nPItJS1gtVY

Across…placed sticks in smoker as coils.

Jonathon no, I’ve only used lean ground venison. I’m assuming you can add fat but shelf life would be short and globs of fat beaded up on the jerky probably wouldn’t be desirable.

@x7k6400 I’ve always used 100% ground venison for jerky. Adding pork may introduce fat or too much fat which is undesirable in jerky.

When finishing sticks or summer sausage via sous vide, can you just set the temp to 165 for a couple hours vs using temp probe?

Try Kent Rollin’s cowboy chili. I’ve cooked it a few times and my wife loves it.

https://youtu.be/nPItJS1gtVY

Chef Have the same canner…it’s been a good one and the large capacity is great when you have a lot to can.

Across…placed sticks in smoker as coils.

Made 2 x 10 lb batches of venison/pork butt snack sticks this last weekend. I placed coils of snack sticks on 4 (14x14) grills in a Smoke Shack 55 (made in 2003). They turned out very well and tasty. I used brownish 21 mm collagen casing and resulted in uniform sticks (no grate marks). I placed a temp probe into the end of a coil (top rack) and it appears the temp reading was fairly accurate, based on the outcome. First sausage of any kind I’ve ever made.

mtnjim I’ve made two 10lb batches of venison/pork snack sticks. I used 2:1 ratio of lean venison and port butt. I smoked using a Cook Shack model 55 smoker and started low (120F) without smoke and door ajar. I added smoke the 2nd hour and ramped up the heat every hour x 3 until the batch reached approx 160F in 4 hours. They taste and look great.

read the ground jerky information and it mentioned, “to internal temp of 160F”…how do you measure the internal temp of jerky when it so thin?

Joe, thanks for your response. I have a 10 mm plate and a 1/4 inch plate and I’ll assume these are medium sized plates. (I’m new to all this) Which of these would be best?