After watching many videos and reading many post on this site, below is my snack stick plan. I welcome your feedback to make my first attempt a success. Thanks all!

Venison/Pork Snack Sticks
3# Pre-ground Venison 80/20 beef fat
3# Pork butt
Cube pork and ground venison (semi frozen)
Grind pork thru 3/8” plate
Mix pre ground venison & ground pork (put in freezer again if not ice cold)
Add Willies Seasoning (184g)
Add Sure Cure (6.8g) mixed with 8oz cold water
Add Sure Gel (40.8g)
Add smoke powder (6.8g)
(put in freezer again if not ice cold)
Grind thru 1/8” plate
Mix by hand for a long time to get good protein extraction (may use kitchen aid mixer)
Add ECA (27.2g) and mix again but don’t over mix
Divide into two 3lb batches
To one 3lb batch;
• Add dried jalapenos (6 peppers)
• Add high temp cheddar (5 oz for 3# meat)
Mix until evenly distributed
Add meat into my new Black Friday Walton 11lb stuffer
Use smallest stuffing tube
Stuff into 19mm collagen casings
Put in Excalibur Dehydrator with fan
• 1 hr at 125 degrees
• 1 hr at 140 degrees
• 2 hr at 155 degrees
• Move to oven at 175 degrees until internal temp of 160
Remove and put in ice bath
Dry on rack with fan circulating air
Refrigerate overnight
Cut to length and Vac seal
Re-wrap 11lb stuffer and put back under tree before wife gets home

That’s what I thought. I love my WSM, just not the right tool for this job. I see another smoker in my future. Will have to start laying the ground work with the wife.

Chicken liver 5 lbs
Pork 20 lbs
Bell Pepper 4 cups
Celery 4 cups
Onion 8 cups
Garlic 8 cloves
Kosher Salt 250 grams
Blk pepper 80 grams
Red pepper to taste
Paprika 80 grams
White pepper 40 grams
Thyme 40 grams
Bay leaves 6
Cube pork and rough chop veg, add liver
Add 80% seasoning
Overnight in frig
Cover with water and cook 3-4 hr til meat falling apart
Remove meat and vegetables with spider reserving liquid
Whip meat & veg with cake paddle in mixer ( or grind)
Add Fresh green onion (4-5 bunches tops only chopped)
Fresh parsley (4-5 bunches chopped)
Add 50% rice and continue blending just until evenly incorporated
Add about 1/3 to 1/2 liquid, should be very moist but sticking together
Taste and adjust seasonings
Stuff into casings

Experience? I have made venison breakfast sausage and summer sausage a few times but they both turned out very dry. I grill and smoke often and would like to get better at making sausages. Have a lot of venison that I need to process further.

Favorite snack or seasoning flavor? I love boudin, snack sticks, jalapeno cheddar smoked links and summer sausage.

Smoker? WSM 22.5 & 18.

Tried out my new Waltons stuffer on a small batch of venison & pork boudin today. Stuffer worked flawlessly. Flavor was dead on for boudin with the trinity, fresh green onion, fresh parsley and chicken livers. Great on a cackers with stone ground mustard and hot sauce, but will increase seasoning level about 20% next time.

Chef Agree no tomato, but has to have a really dark roux and okra!

Kentucky Fisherman I should expect no less jabbing as I am a bit of a purist and usually dish it out myself. A better grinder is next on my list (current KA mixer) and a hanging smoke rack for my WSM 22.5. https://www.hunsakersmokers.com/products/stainless-steel-rib-hanger

Congrats, nice deer. Geaux Tigers!

Patties off Orange patty makers taste batter!

Thanks, I will try it without food and see how it goes. Perhaps a 2 wide snake then increase to 2 wide & 1 on top then 2 stacked over 2 and see what happens. I also have a neighbor that has a 22. I may borrow his mid section and try double stacking. Might need a ladder. :’)

Like the tying and rotating idea.

Thanks!

I would start fresh each time as to not risk contamination from the older product. Roll the left over meat into a small log, cook, and eat.

I think TexLaw has it right. There will be a lot of flavor in the liquid you add back in. Also make sure the liquid you add back is the fat, not just the water. I like adding more fresh parsley and green onion after the grind. Taste and adjust seasoning again after mixing in rice. Meat rice ratio is a personal preference (50:50 to 75:25). 50:50 will require a lot more seasoning as the rice has no seasoning. I would personally add pork to the mixture for a better mouthfeel.

Team Orange knows how to cook!

Chef Agree no tomato, but has to have a really dark roux and okra!

I like venison liver, probably more than calf liver, but I did not have any and used chicken livers. Typically the Cajuns would use pork liver, which has a little stronger iron flavor but it can be difficult to find sometimes. You could try some ethnic food markets if you wanted pork and you live near any. Make sure you taste and over season before stuffing as the rice will absorb a lot of flavor and make it a bit bland once everything melds. Good luck, and post some pics!

The web site says: 1.6875 lb package, Seasons 25 lb of meat, Includes necessary Sure Cure package

The seasoning bag says “Usage: Use 1.46875 lb of seasoning plus 1oz sure cure to 25lbs meat”. This made me think it was in the seasoning package.

The weights of the bag and web site do not match.

Suggest changing so weights are accurate and changing Seasoning bag to read: “Directions: Use 1.46875 lb of seasoning plus 1oz package of sure cure to 25 lbs of meat”

Thanks, I will try it without food and see how it goes. Perhaps a 2 wide snake then increase to 2 wide & 1 on top then 2 stacked over 2 and see what happens. I also have a neighbor that has a 22. I may borrow his mid section and try double stacking. Might need a ladder. :’)

Like the tying and rotating idea.

Thanks!

We all do stupid things without thinking sometimes. Thanks for sharing so others can learn from your mistake.

You need more fat. An un-trimed pork butt is about 30% fat, trimmed even less. If you have 6lbs venison, you have 6lbs lean and near 0lbs fat. Mix with 4lbs pork butt you have 2.8lbs lean and 1.2lbs fat. That gives you a total lean to fat ratio of 8.8lbs to 1.2lbs. Or 12% fat. Bump the fat to at least 20% or 25% and you should have a lot more flavor. And use a good binder like sure gel.

Is your meat block 20%-30% fat? Fat is the flavor carrier.