<![CDATA[Snack sticks ?]]>I will be making a batch of snack sticks in a few weeks. I will be using venison and adding pork butts to them. Any suggestions as to how many pounds of pork butts to add to the venison for a 25# batch?

]]>https://waltonsdev.nodebb.com/topic/2995/snack-sticksRSS for NodeThu, 10 Sep 2026 21:34:15 GMTWed, 02 Dec 2020 16:51:10 GMT60<![CDATA[Reply to Snack sticks ? on Tue, 11 Jan 2022 17:52:58 GMT]]>I have been using beef fat exclusively for my summer sausage and snack sticks and would have to do a batch with pork fat to compare. Please send me your meat to pork fat ratio for 12.5 lb and I can try a batch and see if I can see a difference . I will make 2 ea 12.5lb batches and compare. Personally I have never been able to tell the the difference between the meat I use, I have used Caribou,Whitetail and Sitka Black Tail Venison, Moose, Elk and Beef and can’t tell the difference in flavor of the finished product. I am planning on trying Black Bear this year with Extra Precautions to ensure it will be trichinosis free as our bears are well known to carry it.

]]>https://waltonsdev.nodebb.com/post/64608https://waltonsdev.nodebb.com/post/64608Tue, 11 Jan 2022 17:52:58 GMT<![CDATA[Reply to Snack sticks ? on Tue, 11 Jan 2022 13:18:17 GMT]]>akdave said in Snack sticks ?:

JohninPa
I don’t use any pork butts on my snack sticks, just 20lb lean venison, 5lb beef fat, cure salt, Seasoning and binder and they come out with a nice crisp texture

Beef fat vs. pork fat ( in my experience) is the same result except for the fact that beef fat is a little more intense. I prefer pork back fat in my sausage that I want more structured fat. Beef fat had never provided me the look

]]>https://waltonsdev.nodebb.com/post/64568https://waltonsdev.nodebb.com/post/64568Tue, 11 Jan 2022 13:18:17 GMT<![CDATA[Reply to Snack sticks ? on Mon, 10 Jan 2022 00:32:47 GMT]]>JohninPa
I don’t use any pork butts on my snack sticks, just 20lb lean venison, 5lb beef fat, cure salt, Seasoning and binder and they come out with a nice crisp texture

]]>https://waltonsdev.nodebb.com/post/64414https://waltonsdev.nodebb.com/post/64414Mon, 10 Jan 2022 00:32:47 GMT<![CDATA[Reply to Snack sticks ? on Sat, 05 Dec 2020 05:19:44 GMT]]>I’m usually a 50/50 guy too but I’ve done 80/20 before… there’s not a lot of fat in butts that’s why I do a 50/50… I always use butts too

]]>https://waltonsdev.nodebb.com/post/25750https://waltonsdev.nodebb.com/post/25750Sat, 05 Dec 2020 05:19:44 GMT<![CDATA[Reply to Snack sticks ? on Sat, 05 Dec 2020 02:48:56 GMT]]>I was just putting my meat block together as well. Last year I made snack sticks for the first time and I thought they were awesome. I used 19# venison, 3# shoulder and 3# back fat. It was more meatier but with the high fat still moist. Based on my calculations this is about 70% lean meat, but it would depend on how trimmed your venison is.

What I need help with is I am going to purchase a new stuffer. This old thing from the farm that we have just doesn’t cut stuffing anything that has a lot of binding or goes through small tubes. I would really like a motor driven. Anyone have a suggestion?

]]>https://waltonsdev.nodebb.com/post/25749https://waltonsdev.nodebb.com/post/25749Sat, 05 Dec 2020 02:48:56 GMT<![CDATA[Reply to Snack sticks ? on Sat, 05 Dec 2020 00:59:51 GMT]]>I go 15# venison and 10# pork butts if the butts have a good fat ratio, if they are leaner I go 12/13#. Always been happy with them either way.

]]>https://waltonsdev.nodebb.com/post/25742https://waltonsdev.nodebb.com/post/25742Sat, 05 Dec 2020 00:59:51 GMT<![CDATA[Reply to Snack sticks ? on Sat, 05 Dec 2020 00:08:50 GMT]]>If I go with a 50/50 or 60/40 mix , I assume that will give a bit juicier stick . My question is will that effect the snap that the stick has. I like sticks that have a good snap to them.

]]>https://waltonsdev.nodebb.com/post/25739https://waltonsdev.nodebb.com/post/25739Sat, 05 Dec 2020 00:08:50 GMT<![CDATA[Reply to Snack sticks ? on Wed, 02 Dec 2020 21:42:15 GMT]]>I’ve even done 80% venison 20% pork with good results.

]]>https://waltonsdev.nodebb.com/post/25589https://waltonsdev.nodebb.com/post/25589Wed, 02 Dec 2020 21:42:15 GMT<![CDATA[Reply to Snack sticks ? on Wed, 02 Dec 2020 20:09:49 GMT]]>JohninPa
Used to do 70/30 and sometimes 80/20. Now it’s all 50/50. I think it turns out much better and stretches that precious venison a little more.

]]>https://waltonsdev.nodebb.com/post/25579https://waltonsdev.nodebb.com/post/25579Wed, 02 Dec 2020 20:09:49 GMT<![CDATA[Reply to Snack sticks ? on Wed, 02 Dec 2020 18:04:09 GMT]]>JohninPa Lots of opinions here on this issue. Ive always done 50/50. My brother does 60 venison to 40 pork. He likes a drier texture similar to ring bologna. I like the juicer smaller snack sticks with a good snap. 50/50 will let you stretch out the venison too if you don’t have a great year. Pick one and try it. Doubt you’ll go wrong regardless. Post some pics!

]]>https://waltonsdev.nodebb.com/post/25571https://waltonsdev.nodebb.com/post/25571Wed, 02 Dec 2020 18:04:09 GMT