Looking for some information on smoking some wild boar for snack sticks. Only looking to do 2 lbs to start but was wondering on what the internal temperature should be. Also, when mixing, instead of using water, could I use beer instead? I am using carrot fiber as well.

Im looking to make some venison and elk snack sticks this week. I make them in 5 lb batches and in the past have had limited luck in the overall taste and feel of them. I have added a little more seasoning to some batches as I have not really picked up on the flavors of some. I have been using 80/20 beef on some batches as this is more available to me but now have some venison and elk to try. My question is, is 80/20 lean to fat ratio where I should shoot for or more of a 70/30 ? I do use carrot fiber as well as encapsulated citric acid. Not sure exactly how much water to use with the carrot fiber in a 5 lb batch so maybe this is where my problems start. Any advice would be greatly appreciated .

twilliams

I am using ground pork. Last batch of venison I went with 8 lbs of venison and 2 lbs of ground pork. The finished product came out very wrinkled and pretty dry tasting. I split the 10 lbs total into two 5 lb batches with different seasonings for each and stuffed.

mccullen

Thank You. I will give that a try.