Snack Sticks in a 32 mm casing
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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
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mrwoody welcome to community. Ask your questions and add your comments, that’s how we all get better. Go Team Orange
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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.
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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
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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.
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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.
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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.
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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
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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
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