Used some ground deer burger with the 19mm casing and the jalepeno stick seasoning and high temp cheddar cheese. Made them on a treager set for smoke for about 2 hours then turned up the heat to 225 to finish them and brought the internal temp to around 163. Immediately chilled the sticks and then let them rest for about an hour before packaging. I was impressed with myself with the result and the quality of the casings and seasonings. Can’t wait to try doing some more. Thanks for your help and suggestions.

Thanks for the great jerky advice. I had tried wild game jerky in the past and it never turned out very good, from reading what you posted it seems like I was doing it wrong. Definitely going to try your techniques.

Ive been following the YouTube series on Excalibur seasonings, any Excalibur recommendations for deer backstrap or tenderloin?

I would have never thought of using the pepperoni mix for sticks, but sounds like I need to give it a shot. Any suggestions for jerky seasoning? I plan to try doing some on a smoker with whole meat jerky from the deer hind legs. Tips tricks or pointers would be appreciated.

Thanks again for the suggestions. When I’ve had deer processed in the past, they have always made some “regular sticks” because I have an older landowner who lets me hunt who essentially likes “meat flavored meat”. Thats why I would looking for something that would be an original flavor or something close to that. Maybe what I’m asking for doesn’t exist but do you have something like that?

Any idea what is going on with the “W Stick Seasoning”? I had a buddy recommend it as a good base to add some of the smoked chedder to for some of my family members who cant take heat. It looks like its just sold in 6lb packages but the inventory is listed as -10 at the warehouse. Not sure this is the right place to post this question but any info would be helpful.

I reviewed the website for high temp cheese and so a ton of choices. Are there any that compliment the seasonings in particular? I would assume the blue cheese and buffalo seasoning would work well, any other suggestions?

Austin Why is it that you recommend pork fat? I could probably get either but beef fat would be easier to get my hands on.

Thanks for the great response. I think that I would be interested in trying a variety of different options (as long as they are appropriate for an inexperience processor). I personally tend to go more towards the spicy side of things, but I also hope to get good enough to give out some of these as thank you’s for hunting privileges so I am going to need some with mass appeal as well. I have watched some of the Walton’s youtube videos and they seem to be pretty straightforward with the process, just not sure what all to add in to give it that something “extra”. Definitely thinking stick and summer sausage. I believe there should be fat mixed in with those right? Does it matter pork or beef? What ratio has people found to be best? Sorry, not trying to sound dumb there is just a lot of information available on the web and I am curious to hear from people who have actually “been there done that”.

I plan on getting into processing my own deer this year (its just getting too expensive to have it done professionally). The dressing and removal of meat is not a problem, Im curious what the best thing to do with it afterwards? Sausage? Snack Sticks? Jerky? What is everyone’s favorite seasonings and casings to use? Wouldn’t mind trying seasoning off the beatin path if someone recommends them, I usually just got regular summer sausage done from the butcher.