Venison Snack Stix

Venison Snack Stix

Postby Big Guy » Sat Apr 11, 2009 7:00 pm

So far today

semi thawed venison chunks and pork back fat cut to feed thru my grinder

Image

first grind

Image

dry spices added and prepairing to hand mix and regrind

Image

second grind

Image

mixing

Image

stuffing

Image

in the smoker to dry

Image

the wood pile

Image

splitting some sugar maple down to size

Image

Image

Image

loading the smoke box

Image

now all I have to do is clean up and watch the smoker temp.

more pics this evening when they come out of the smoker
User avatar
Big Guy
Registered Member
 
Posts: 1240
Joined: Fri Jan 27, 2006 2:31 am
Location: Southampton, Ontario,Canada/Floral city Florida

Postby Dr. Sweetsmoke » Sat Apr 11, 2009 7:38 pm

Man that looks great!!

I need some of that wood.
User avatar
Dr. Sweetsmoke
Registered Member
 
Posts: 88
Joined: Mon Jun 16, 2008 9:29 pm

venison snack stix

Postby trapperbruce » Thu May 14, 2009 1:23 am

hi there big guy ...that is looking like just the type of sausage im wanting to make ..instead of venison ive got wild bison...wodering if you have a recipe for the ones youare making?...what kind and size of casings you are useing? ..plus the type of wood?...i just bought the LEM 5lbs vertical stuffer and wanting to try it out on a small type sausage .thanks for any info
<'))))>< bruce
trapperbruce
Registered Member
 
Posts: 26
Joined: Thu May 14, 2009 12:49 am
Location: whitehorse yukon canada

Postby Big Guy » Thu May 14, 2009 12:40 pm

Pepperetts


3 Lbs. Pork fat
12 Lbs. Venison
6 Tbs. Salt
9 Tbs. Paprika
1 Tbs. Chile powder
1.5 Tbs. Cayenne pepper
1 Tbs. Crushed red Chile flakes
1.5 Tbs. Black pepper
1 Tbs. White pepper
1 Tbs. Prague powder #1
1 Tbs. Mace
1 Tbs. special meat binder(Butcher Packer)
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
3 Tbs. Ground Coriander
6 Tbs. Milk powder
1 1/2 cups Fermento
1 liter cold water

Grind meats through a fine plate, re grind to mix. Add spices and water, mix well.. Stuff into 18mm collagen casings. Link into 10 � lengths. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs @150 F. Increase smoker to 175 F and smoke to 155 internal. Allow to cool. Then hang to dry to desired texture..


I use 18 mm red collagen casings and I use sugar maple to smoke them.
User avatar
Big Guy
Registered Member
 
Posts: 1240
Joined: Fri Jan 27, 2006 2:31 am
Location: Southampton, Ontario,Canada/Floral city Florida

venison Landjaeger

Postby PC » Fri May 15, 2009 2:52 am

Hey Big Guy I would love to get your venison Landjaeger recipe and a few pointers on how to get good results whenever you get a chance. The Peperoni look great! Thanks.. PC :)
PC
Registered Member
 
Posts: 35
Joined: Sun Apr 12, 2009 7:15 am
Location: Fairbanks Alaska

Postby trapperbruce » Fri May 15, 2009 3:01 am

[thanks big guy ...just what i was looking for[/b]
<'))))>< bruce
trapperbruce
Registered Member
 
Posts: 26
Joined: Thu May 14, 2009 12:49 am
Location: whitehorse yukon canada

Postby Big Guy » Fri May 15, 2009 5:34 pm

Here is my Landjaeger recipe. It's not the typical dried sausage but its hot smoked , tasty and juicy.

Landjaeger

10 lbs. pork ,25% fat
10 lbs venison
9 Tbs. Salt
3 Tbs. Liquid smoke
6 Tbs. Dextrose
7 Tbs. White Pepper
1 � Tbs. Cure #1
4 Tbs. Caraway ground
1 � tsp. Coriander ground
1 Tbs. Garlic powder
1 Tbs. Mace
1 cup fermento

Grind meats through medium plate. Add spices and mix. Stuff into hog casings.
Store in fridge overnight. Hang to dry for a day at low temps 32-40 F
Place in smoker at 120, dampers full open no smoke for about 2 hrs. Increase temp to 150 and add heavy smoke for 4 hrs, increase smoker to 160 -170 and smoke sausage until 155F internal
Remove and shower in cold water for 5 minutes, hang to dry. Eat or Package and freeze.
User avatar
Big Guy
Registered Member
 
Posts: 1240
Joined: Fri Jan 27, 2006 2:31 am
Location: Southampton, Ontario,Canada/Floral city Florida

Postby PC » Sat May 16, 2009 4:06 am

Ok thanks Big Guy I will give it a try
PC
Registered Member
 
Posts: 35
Joined: Sun Apr 12, 2009 7:15 am
Location: Fairbanks Alaska

Postby wittdog » Sat May 16, 2009 12:07 pm

Big Guy wrote:Here is my Landjaeger recipe. It's not the typical dried sausage but its hot smoked , tasty and juicy.

Landjaeger

10 lbs. pork ,25% fat
10 lbs venison
9 Tbs. Salt
3 Tbs. Liquid smoke
6 Tbs. Dextrose
7 Tbs. White Pepper
1 � Tbs. Cure #1
4 Tbs. Caraway ground
1 � tsp. Coriander ground
1 Tbs. Garlic powder
1 Tbs. Mace
1 cup fermento

Grind meats through medium plate. Add spices and mix. Stuff into hog casings.
Store in fridge overnight. Hang to dry for a day at low temps 32-40 F
Place in smoker at 120, dampers full open no smoke for about 2 hrs. Increase temp to 150 and add heavy smoke for 4 hrs, increase smoker to 160 -170 and smoke sausage until 155F internal
Remove and shower in cold water for 5 minutes, hang to dry. Eat or Package and freeze.

Is the liquid smoke needed if you are hitting it with smoke for 4 hrs?
Recipe looks good and is on my to do list
User avatar
wittdog
Registered Member
 
Posts: 426
Joined: Tue Aug 08, 2006 5:15 pm
Location: West Seneca NY USA

Postby Big Guy » Sat May 16, 2009 1:10 pm

I add the liquid smoke( Hickory) and smoke it with maple wood it gives it a nice smoky flavour. You could leave out the liquid smoke if you want and I think it would be fine.
User avatar
Big Guy
Registered Member
 
Posts: 1240
Joined: Fri Jan 27, 2006 2:31 am
Location: Southampton, Ontario,Canada/Floral city Florida

Postby trapperbruce » Sun May 17, 2009 12:30 am

i just took 3 kg batch of pepperettes out of the smoker .i used apple/maple wood for smoke ..they sure are looking yummy.

thanks again big guy
<'))))>< bruce
trapperbruce
Registered Member
 
Posts: 26
Joined: Thu May 14, 2009 12:49 am
Location: whitehorse yukon canada


Return to Smoking and Barbecuing

Who is online

Users browsing this forum: No registered users and 5 guests

cron