Snack Sticks in a 32 mm casing
-
Welcome to the community - Go TEAM BLUE
-
I’m new here and impressed with the wealth of information. I’ve been smoking meats and making sausage for years. My newest experiment was stuffing venison sticks in a 32mm casing. Fits perfect on a ritz cracker and everyone loves them as appetizers.
Woody from Mo.mrwoody welcome to community. Ask your questions and add your comments, that’s how we all get better. Go Team Orange
-
mrwoody welcome to community. Ask your questions and add your comments, that’s how we all get better. Go Team Orange
-
mrwoody Up in God’s country as they say. Pretty mild winter so far. Not bad for hard water fishing, tougher on other outdoor activities.
-
I’m new here and impressed with the wealth of information. I’ve been smoking meats and making sausage for years. My newest experiment was stuffing venison sticks in a 32mm casing. Fits perfect on a ritz cracker and everyone loves them as appetizers.
Woody from Mo.mrwoody unrelated to your Snack Sticks. I would like to know more about how you cured your venison ham? I posted a question on this subject a few weeks back with no results. I would appreciate your thoughts on this. Thanks David Poole
-
YooperDog, I used to live in Cornell. Awesome deer hunting. Cured alot of Delta county deer hams
mrwoody I done my share of share of deer hunting in Delta, mainly the Harris area. I knew an older farmer in the area. Now it is mainly Marquette and Dickinson counties and out of state.
-
mrwoody unrelated to your Snack Sticks. I would like to know more about how you cured your venison ham? I posted a question on this subject a few weeks back with no results. I would appreciate your thoughts on this. Thanks David Poole
David Poole are you trying to cure it like a ham? I would proceed like the instructions on curing a ham on the Meatgistics site. I had done it awhile ago before this site and inexperience by just pickling/brining and didn’t care for the finished product. I have made several hams following Meatgistics and they came out tasty. I will let mrwoody step in and explain his process. If I find a recipe in one of my books I will pass it along.
-
David Poole are you trying to cure it like a ham? I would proceed like the instructions on curing a ham on the Meatgistics site. I had done it awhile ago before this site and inexperience by just pickling/brining and didn’t care for the finished product. I have made several hams following Meatgistics and they came out tasty. I will let mrwoody step in and explain his process. If I find a recipe in one of my books I will pass it along.
-
mrwoody unrelated to your Snack Sticks. I would like to know more about how you cured your venison ham? I posted a question on this subject a few weeks back with no results. I would appreciate your thoughts on this. Thanks David Poole
David Poole David, I used a brown sugar cure recipe and cured it just like a ham. I used Morton Tender Quick. After a 10 day cure I smoked it and it turned out great
-
David Poole David, I used a brown sugar cure recipe and cured it just like a ham. I used Morton Tender Quick. After a 10 day cure I smoked it and it turned out great
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
