Originally intended to make snack sticks with 70/30 venison/pork fat. Having trouble finding a stuffing tube that will fit the 19mm smoke collagen casings I got from you. (I’ve borrowed an off brand stuffer from my nephew that isn’t being made any more.)
So, thinking about switching to summer sausage instead.
Question: Is it pretty much true that most of your snack stick seasonings are ok to use for summer sausage?
My intent for the snack sticks was using half Willie’s and half habanero seasonings bought from you, and adding your high temp ghost pepper cheese.
Should be ok to use the same mix of seasonings/cheese for the summer sausage right?
Thanks for any thoughts/recommendations…:-).

@jonathon So to add the fat during the grinding process, how do you do that? Alternate grinding a little lean meat with grinding some of the pork fat?

Gathering ingredients and tools for a killer batch of whitetail venison sticks!
Got the spices, hi temp cheese, binder, casings, etc. from you guys.
Have my own small meat grinder, just got a 20 lb. mixer today, borrowing a stuffer from my nephew, and found a guy in the 'hood willing to lend me his electric smoker!
Gonna do half Willie’s, half habanero spice mix…with the ghost pepper hi temp cheese.
Drooling already…lol.
Oh, living in Estes Park Colorado and just brought back venison from 2 Michigan deer :-).

What is the best fat to add for the 30% in the 70/30 ratio? I’m using venison for the 70% and making sticks :-).

Is the fat part readily available at most grocery stores? Thanks!

@erich52 thanks!

@joe-hell thanks!

Today is the first I’ve ever heard of high temp cheese! How exactly is it different than regular?

Can it be used in venison snack stix and/or venison summer sausage? I want to put jalapeno in both, too!

Gracias,

Jim