<![CDATA[Snack Sticks Questions]]>I ready to make my first batch of venison snack sticks. I have a lot of bacon that I have cured and smoked and thought I would use it as my fat source, and I have a few questions.

  1. The bacon was cured when I prepared it for cold smoke so is it necessary to cure it again? Or do I cure the venison and then add the bacon?
  2. I am not sure how to calculate the amount of bacon to add for fat so I will show my math and be happy with any comments I get for help.

I plan to make a 5# batch.

I read online that venison is about 90/10 and bacon 55/45 lean/fat.

3lb of venison @ 90% = 2.7lb lean
3lb of venison @ 10% = 0.3lb fat

2lb of bacon @ 55% = 1.1lb lean
2lb of bacon @ 45% = 0.9 lb fat

1.2 total fat/5.0lb total meat = 24% fat

Are there any issues with my math or the way I am looking at this?

]]>https://waltonsdev.nodebb.com/topic/2952/snack-sticks-questionsRSS for NodeThu, 10 Sep 2026 21:17:19 GMTMon, 23 Nov 2020 01:01:02 GMT60<![CDATA[Reply to Snack Sticks Questions on Mon, 23 Nov 2020 01:36:50 GMT]]>i would recommend that you use pork butts to add some pork and pork fat it will give you a better consistency and flavor

]]>https://waltonsdev.nodebb.com/post/25229https://waltonsdev.nodebb.com/post/25229Mon, 23 Nov 2020 01:36:50 GMT