10 Pounds of Willie's Deer Sticks
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I had a little time this weekend to knock out 10 pounds of venison stack sticks using the Willie’s seasoning. I did not use high temp cheese to get a good meaty flavor. The meat block was 6 lbs of venison, 3.5 lbs of pork butt, and a half a pound of pork fat. I used ECA to get them smoking sooner and I like that twang in the sticks. After a few hours in the smoker, I finished sous vide. They turned out great for a rushed job, and it reminded me just how awesome the Willie’s seasoning works on venison. I did have a blowout stuffing, but I’m blaming that on Mr. Jame’s Beam and a tasty single barrel. I also used Walton’s pre-made 8x10 bags and loved those things.
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I had a little time this weekend to knock out 10 pounds of venison stack sticks using the Willie’s seasoning. I did not use high temp cheese to get a good meaty flavor. The meat block was 6 lbs of venison, 3.5 lbs of pork butt, and a half a pound of pork fat. I used ECA to get them smoking sooner and I like that twang in the sticks. After a few hours in the smoker, I finished sous vide. They turned out great for a rushed job, and it reminded me just how awesome the Willie’s seasoning works on venison. I did have a blowout stuffing, but I’m blaming that on Mr. Jame’s Beam and a tasty single barrel. I also used Walton’s pre-made 8x10 bags and loved those things.
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I had a little time this weekend to knock out 10 pounds of venison stack sticks using the Willie’s seasoning. I did not use high temp cheese to get a good meaty flavor. The meat block was 6 lbs of venison, 3.5 lbs of pork butt, and a half a pound of pork fat. I used ECA to get them smoking sooner and I like that twang in the sticks. After a few hours in the smoker, I finished sous vide. They turned out great for a rushed job, and it reminded me just how awesome the Willie’s seasoning works on venison. I did have a blowout stuffing, but I’m blaming that on Mr. Jame’s Beam and a tasty single barrel. I also used Walton’s pre-made 8x10 bags and loved those things.
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Them look great!
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I had a little time this weekend to knock out 10 pounds of venison stack sticks using the Willie’s seasoning. I did not use high temp cheese to get a good meaty flavor. The meat block was 6 lbs of venison, 3.5 lbs of pork butt, and a half a pound of pork fat. I used ECA to get them smoking sooner and I like that twang in the sticks. After a few hours in the smoker, I finished sous vide. They turned out great for a rushed job, and it reminded me just how awesome the Willie’s seasoning works on venison. I did have a blowout stuffing, but I’m blaming that on Mr. Jame’s Beam and a tasty single barrel. I also used Walton’s pre-made 8x10 bags and loved those things.
GWG8541 They look great, I will be making some later for summer vacation trip. If I make them too soon they don’t make it to the trip.
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I had a little time this weekend to knock out 10 pounds of venison stack sticks using the Willie’s seasoning. I did not use high temp cheese to get a good meaty flavor. The meat block was 6 lbs of venison, 3.5 lbs of pork butt, and a half a pound of pork fat. I used ECA to get them smoking sooner and I like that twang in the sticks. After a few hours in the smoker, I finished sous vide. They turned out great for a rushed job, and it reminded me just how awesome the Willie’s seasoning works on venison. I did have a blowout stuffing, but I’m blaming that on Mr. Jame’s Beam and a tasty single barrel. I also used Walton’s pre-made 8x10 bags and loved those things.
GWG8541 Looks good Devil Dog! I can almost taste them.
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I had a little time this weekend to knock out 10 pounds of venison stack sticks using the Willie’s seasoning. I did not use high temp cheese to get a good meaty flavor. The meat block was 6 lbs of venison, 3.5 lbs of pork butt, and a half a pound of pork fat. I used ECA to get them smoking sooner and I like that twang in the sticks. After a few hours in the smoker, I finished sous vide. They turned out great for a rushed job, and it reminded me just how awesome the Willie’s seasoning works on venison. I did have a blowout stuffing, but I’m blaming that on Mr. Jame’s Beam and a tasty single barrel. I also used Walton’s pre-made 8x10 bags and loved those things.
GWG8541
Nice looking sticks! -
GWG8541 look great! I see you sous vide straight in the water, and I assume it isn’t hurting your heating element. That really looks to make them plump! I really like the willies seasoning too.
Dave in AZ the water doesn’t plump them if you have it up to temp when they go in from drying in the smoker. They will maintain their size the remainder of the thermal finishing. If the meat is cured and put in a smoker for the initial drying, sous vide or thermal processing in water works great. I’ve never had particles become an issue, even from open ends. The water gets a little dark from the smoke and a little (very little) oil may show up on the water. People in this community definitely made me a believer in sous vide for finishing.
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GWG8541 The sipping juice will make you feel like superman when cranking. I just smiled. Looks like a successful time spent having fun.
zbigjeff it was pretty funny. When it blew, it popped loud. I thought I broke my new 11lb stuffer at first.
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Those look awesome. You may have just given me the nudge I needed to knock out a batch of those this coming weekend.
keend0 go for it. It’s worth it.
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GWG8541 Posting that to our FB and Instagram accounts, let me know if you have either and want to be tagged in it!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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GWG8541 Posting that to our FB and Instagram accounts, let me know if you have either and want to be tagged in it!
Jonathon thanks, but this is pretty much the extent my social media. I have a FB account for Marketplace only.
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zbigjeff it was pretty funny. When it blew, it popped loud. I thought I broke my new 11lb stuffer at first.
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Jonathon thanks, but this is pretty much the extent my social media. I have a FB account for Marketplace only.
GWG8541 You seem like a social media savvy guy, come on! you should definitely get a tinder account, it’s the best place for sausage posts, use something like sausage-man as a handle, you will have stuff to read all day!
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GWG8541 You seem like a social media savvy guy, come on! you should definitely get a tinder account, it’s the best place for sausage posts, use something like sausage-man as a handle, you will have stuff to read all day!
Dave in AZ ha, I know how to get around on social media, since I had to use it in my previous career. I just stay off of it to keep myself out of trouble. I have a low tolerance for stupid people. Plus I do not care to support some of the media platforms out there. They have become way to political. Thats whats nice about this community.
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GWG8541 If you can’t laugh at yourself, it’s not fun. I could’ve seen the look on your face when that “noise” occurred.
zbigjeff my son had just walked in the house when it popped. The look on his face was even better. I can’t post his actual comment, but it was roughly “what the @&$% was that?”. His reaction made me laugh.
“You never really die until you end up on the wall at a Cracker Barrel”
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zbigjeff my son had just walked in the house when it popped. The look on his face was even better. I can’t post his actual comment, but it was roughly “what the @&$% was that?”. His reaction made me laugh.
GWG8541 Memorable moments in life.
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Dave in AZ the water doesn’t plump them if you have it up to temp when they go in from drying in the smoker. They will maintain their size the remainder of the thermal finishing. If the meat is cured and put in a smoker for the initial drying, sous vide or thermal processing in water works great. I’ve never had particles become an issue, even from open ends. The water gets a little dark from the smoke and a little (very little) oil may show up on the water. People in this community definitely made me a believer in sous vide for finishing.
GWG8541 said in 10 Pounds of Willie's Deer Sticks:
Dave in AZ the water doesn’t plump them if you have it up to temp when they go in from drying in the smoker. They will maintain their size the remainder of the thermal finishing. If the meat is cured and put in a smoker for the initial drying, sous vide or thermal processing in water works great. I’ve never had particles become an issue, even from open ends. The water gets a little dark from the smoke and a little (very little) oil may show up on the water. People in this community definitely made me a believer in sous vide for finishing.
Totally agree with you here. Even had some semi wrinkled sticks come out of the SV nice and smooth. Well done!!
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Dave in AZ ha, I know how to get around on social media, since I had to use it in my previous career. I just stay off of it to keep myself out of trouble. I have a low tolerance for stupid people. Plus I do not care to support some of the media platforms out there. They have become way to political. Thats whats nice about this community.
GWG8541 said in 10 Pounds of Willie's Deer Sticks:
Dave in AZ ha, I know how to get around on social media, since I had to use it in my previous career. I just stay off of it to keep myself out of trouble. I have a low tolerance for stupid people. Plus I do not care to support some of the media platforms out there. They have become way to political. Thats whats nice about this community.
Amen!
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