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.

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

I dehydrate my own jalapenos after I pick them. Then add seeds and all to the meat block without rehydrating. They act as a water/fat binder and rehydrate during cooking process.

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.

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!

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!

Sorry it did not turn out as expected. You can always slice and pan fry it for sandwiches. That may improve the texture a bit?

@bill-cain said in What should we call you guys?:

Jonathon

MEAT HEADS

Reminds me of the Archie Bunker show. :’)

Protein Junkies, Protein Artist, Meat Artist, Waltonites, Walton Family

For non chamber sealers, roll the top of the bag down so when you insert contents, you don’t get any moisture of fats in the area you will be sealing.

Add some cauliflower to the boil in last 5 min. I really soaks up the crab boil seasoning and turns out great!

alanburkholder

I have tried Willies with smoke powder and without cooked in an oven. They were both very good!

I dehydrate my own jalapenos after I pick them. Then add seeds and all to the meat block without rehydrating. They act as a water/fat binder and rehydrate during cooking process.

My Walton’s 11lb is working well for me.

I don’t imagine ECA would complement that sweet flavor profile very well but that is just my personal opinion. Do some of each and see what you like best and report back to group.