Snack sticks ?
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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?
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. -
I’ve even done 80% venison 20% pork with good results.
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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.
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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.
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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?
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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
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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?
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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?
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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 textureakdave 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 textureBeef 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
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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.
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