Nailed the snack sticks
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bcompton53 I mean, I can’t think of what else you could have done to make these any better. The fat, the cold, the sponge and the finish out of the smoker are all great ways to speed it up and improve quality. The only thing I’d point out is that if you using |Encapsulated-Citric-Acid make sure it stays above 130°F for an hour to let the coating fully melt. Great job man!
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bcompton53 I mean, I can’t think of what else you could have done to make these any better. The fat, the cold, the sponge and the finish out of the smoker are all great ways to speed it up and improve quality. The only thing I’d point out is that if you using |Encapsulated-Citric-Acid make sure it stays above 130°F for an hour to let the coating fully melt. Great job man!
Jonathon
Ah, yeah I remember reading that. I’m guessing I was above 130 for that long. I actually used a half rate of Citric acid, and a full rate of smoked meat stabilizer. I had some sticks a few years back, whether I put too much in, or what, I don’t know, but they were super super tangy…so it spooked me from using citric acid. This was my first use of ECA since then. -
excellent info
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After many attempts at venison snack sticks over the years, producing decent but not always reliable results, I think I have the process nailed.
This batch was 50% deer, 20% domestic pork fat, 20% lean wild hog, and 10% canada goose breast. I used the waltons pepper and garlic seasoning.
Keys to the success of the batch.
-Fresh pork fat. I’ve tried to use some that was maybe a bit frezer burned, and seemed to have some gristle in with it, and that was a mistake. I get the fat from a butcher here locally.-Cold meat and fat. I think we all know this. But we get impatient. But I let that meat sit in the freezer between grinds, and if I am doing more than about 12 pounds, I pull it out of the freezer in two individual batches.
-I built a propane powered smoker with a separate firebox, and I set chunks of apple or whatever wood in the firebox where they smolder and smoke. I start at 120-130 for an hour. Then 140-150 for an hour. Then target 155 for a 3rd hour.
-I keep a water pan in the smoker, with an automotive sponge in the water. I have had one batch years ago that got dried out on the outside, and the center wouldn’t get up to temp. With the higher humidity from the water and sponge, this won’t ever happen again.
-Rather than finish the sticks in the smoker, I heat up water in a “dedicated for food” 4’x2’x1’metal tank to 170. After 3 hours the sticks were about 130-135 internal temp. I drop them in the tank over a propane burner, and they finish quickly. Like 30 minutes quick. The other advantage is they all seem to get done at the same time. The water is a great expediter and equalizer. Then I dump the hot water from the tank, and fill it with cold water for another 15 minutes or so. Using water works great for me. No more overcooked ends of the sticks. They all look perfect from end to end. Zero fat-out issues.
This process was of course perfected through trial and error, as well as through tips learned here at meatgistics.
bcompton53 Awesome!
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I should have also added that I use a Walton’s meat mixer and mixing for 8 minutes produces much better results, and less sticky hands, than trying to get good protein extraction by hand.
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After many attempts at venison snack sticks over the years, producing decent but not always reliable results, I think I have the process nailed.
This batch was 50% deer, 20% domestic pork fat, 20% lean wild hog, and 10% canada goose breast. I used the waltons pepper and garlic seasoning.
Keys to the success of the batch.
-Fresh pork fat. I’ve tried to use some that was maybe a bit frezer burned, and seemed to have some gristle in with it, and that was a mistake. I get the fat from a butcher here locally.-Cold meat and fat. I think we all know this. But we get impatient. But I let that meat sit in the freezer between grinds, and if I am doing more than about 12 pounds, I pull it out of the freezer in two individual batches.
-I built a propane powered smoker with a separate firebox, and I set chunks of apple or whatever wood in the firebox where they smolder and smoke. I start at 120-130 for an hour. Then 140-150 for an hour. Then target 155 for a 3rd hour.
-I keep a water pan in the smoker, with an automotive sponge in the water. I have had one batch years ago that got dried out on the outside, and the center wouldn’t get up to temp. With the higher humidity from the water and sponge, this won’t ever happen again.
-Rather than finish the sticks in the smoker, I heat up water in a “dedicated for food” 4’x2’x1’metal tank to 170. After 3 hours the sticks were about 130-135 internal temp. I drop them in the tank over a propane burner, and they finish quickly. Like 30 minutes quick. The other advantage is they all seem to get done at the same time. The water is a great expediter and equalizer. Then I dump the hot water from the tank, and fill it with cold water for another 15 minutes or so. Using water works great for me. No more overcooked ends of the sticks. They all look perfect from end to end. Zero fat-out issues.
This process was of course perfected through trial and error, as well as through tips learned here at meatgistics.
bcompton53 great looking sticks. I need to get making some sticks too!
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Great looking sticks!
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After many attempts at venison snack sticks over the years, producing decent but not always reliable results, I think I have the process nailed.
This batch was 50% deer, 20% domestic pork fat, 20% lean wild hog, and 10% canada goose breast. I used the waltons pepper and garlic seasoning.
Keys to the success of the batch.
-Fresh pork fat. I’ve tried to use some that was maybe a bit frezer burned, and seemed to have some gristle in with it, and that was a mistake. I get the fat from a butcher here locally.-Cold meat and fat. I think we all know this. But we get impatient. But I let that meat sit in the freezer between grinds, and if I am doing more than about 12 pounds, I pull it out of the freezer in two individual batches.
-I built a propane powered smoker with a separate firebox, and I set chunks of apple or whatever wood in the firebox where they smolder and smoke. I start at 120-130 for an hour. Then 140-150 for an hour. Then target 155 for a 3rd hour.
-I keep a water pan in the smoker, with an automotive sponge in the water. I have had one batch years ago that got dried out on the outside, and the center wouldn’t get up to temp. With the higher humidity from the water and sponge, this won’t ever happen again.
-Rather than finish the sticks in the smoker, I heat up water in a “dedicated for food” 4’x2’x1’metal tank to 170. After 3 hours the sticks were about 130-135 internal temp. I drop them in the tank over a propane burner, and they finish quickly. Like 30 minutes quick. The other advantage is they all seem to get done at the same time. The water is a great expediter and equalizer. Then I dump the hot water from the tank, and fill it with cold water for another 15 minutes or so. Using water works great for me. No more overcooked ends of the sticks. They all look perfect from end to end. Zero fat-out issues.
This process was of course perfected through trial and error, as well as through tips learned here at meatgistics.
bcompton53 Great looking product. Sounds like you have had an excellent learning curve and now passing it along.
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YUP Fresh pork fat is key,been through that error before.
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Those look perfect! Can you please post a pic of your long water pan?
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After many attempts at venison snack sticks over the years, producing decent but not always reliable results, I think I have the process nailed.
This batch was 50% deer, 20% domestic pork fat, 20% lean wild hog, and 10% canada goose breast. I used the waltons pepper and garlic seasoning.
Keys to the success of the batch.
-Fresh pork fat. I’ve tried to use some that was maybe a bit frezer burned, and seemed to have some gristle in with it, and that was a mistake. I get the fat from a butcher here locally.-Cold meat and fat. I think we all know this. But we get impatient. But I let that meat sit in the freezer between grinds, and if I am doing more than about 12 pounds, I pull it out of the freezer in two individual batches.
-I built a propane powered smoker with a separate firebox, and I set chunks of apple or whatever wood in the firebox where they smolder and smoke. I start at 120-130 for an hour. Then 140-150 for an hour. Then target 155 for a 3rd hour.
-I keep a water pan in the smoker, with an automotive sponge in the water. I have had one batch years ago that got dried out on the outside, and the center wouldn’t get up to temp. With the higher humidity from the water and sponge, this won’t ever happen again.
-Rather than finish the sticks in the smoker, I heat up water in a “dedicated for food” 4’x2’x1’metal tank to 170. After 3 hours the sticks were about 130-135 internal temp. I drop them in the tank over a propane burner, and they finish quickly. Like 30 minutes quick. The other advantage is they all seem to get done at the same time. The water is a great expediter and equalizer. Then I dump the hot water from the tank, and fill it with cold water for another 15 minutes or so. Using water works great for me. No more overcooked ends of the sticks. They all look perfect from end to end. Zero fat-out issues.
This process was of course perfected through trial and error, as well as through tips learned here at meatgistics.
bcompton53 The next sticks I am going to make I am going to finish in water. I have a couple of big electric roasters that I am going to experiment with on how they hold temperature and I will mark where I need to set the dial for 170 degrees when I get it figured out.
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bcompton53 The next sticks I am going to make I am going to finish in water. I have a couple of big electric roasters that I am going to experiment with on how they hold temperature and I will mark where I need to set the dial for 170 degrees when I get it figured out.
bocephus said in Nailed the snack sticks:
bcompton53 The next sticks I am going to make I am going to finish in water. I have a couple of big electric roasters that I am going to experiment with on how they hold temperature and I will mark where I need to set the dial for 170 degrees when I get it figured out.
You won’t be disappointed.
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keend0
Hey, it’s actually just a small galvanized stock tank from tractor supply. I hesitated saying this, because I figure someone will be convinced that it’s poison or something. I boiled water in the tank, then scrubbed it clean. None of the galvanizing compounds break down at 170°. -
There are actually no compounds. Galvanizing only consist of zinc. An occasional 30 minute soak isn’t going to hurt anything. It takes years of constant exposure to water for the zinc to leach. Nice job on the sticks.
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There are actually no compounds. Galvanizing only consist of zinc. An occasional 30 minute soak isn’t going to hurt anything. It takes years of constant exposure to water for the zinc to leach. Nice job on the sticks.
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These are beautiful. Great job!
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