Author Topic: Jerky and snack sticks….o my.  (Read 477 times)

Offline Agronomist_at_IA

  • Team IceShantyholic
  • ***
  • Posts: 5,331
  • Team Iowa!
Jerky and snack sticks….o my.
« on: Sep 03, 2021, 10:35 PM »











Offline Agronomist_at_IA

  • Team IceShantyholic
  • ***
  • Posts: 5,331
  • Team Iowa!
Re: Jerky and snack sticks….o my.
« Reply #1 on: Sep 04, 2021, 12:13 AM »



Offline Raquettedacker

  • IceShanty Mod Team
  • Team IceshantyInsanity
  • *
  • Posts: 12,905
Re: Jerky and snack sticks….o my.
« Reply #2 on: Sep 04, 2021, 05:18 AM »
Nice job that looks great. 
What’s the reason for the ice water bath.
 I have made a lot of venison snack sticks but never put them in ice water.
Strangers stopping strangers just to shake there hand.
         The successful life were living has us feuding like the Hatfields and McCoys...
Pro Staff Member "Team Loser"
     

Offline nindo24

  • Team IceShanty Regular
  • ***
  • Posts: 241
Re: Jerky and snack sticks….o my.
« Reply #3 on: Sep 04, 2021, 07:21 PM »
I want some!
Keep Your Stick On The Ice!

Offline Agronomist_at_IA

  • Team IceShantyholic
  • ***
  • Posts: 5,331
  • Team Iowa!
Re: Jerky and snack sticks….o my.
« Reply #4 on: Sep 04, 2021, 08:08 PM »
Nice job that looks great. 
What’s the reason for the ice water bath.
 I have made a lot of venison snack sticks but never put them in ice water.

Once you smoke the sticks to the 155-165*F range you spray them down with cold water & ice bath them to stop the internal temp from going higher and causing the fat to melt and drain out. It also helps set the casing on the sticks.

I’ve found very low and slow temps on the smoker do the best job. If you fill the casing with the right amount of meat & cook at the correct temps…..slowly…you get a perfect smooth casing…..cook to high or to fast….you’ll get a wrinkled ugly casing.

Offline meandcuznalfy

  • Team IceShanty Maniac
  • **
  • Posts: 1,616
Re: Jerky and snack sticks….o my.
« Reply #5 on: Sep 04, 2021, 08:10 PM »
Nice, looks great.

Offline Agronomist_at_IA

  • Team IceShantyholic
  • ***
  • Posts: 5,331
  • Team Iowa!
Re: Jerky and snack sticks….o my.
« Reply #6 on: Sep 04, 2021, 08:15 PM »
If you do venison sticks….and don’t add any pork fat….it’s easier because venison is lean and not much fat in it….so you don’t have near the issues with the fat melting and draining out of the casing.

I used a pork shoulder and ground up all the meat and fat….so low steady temps without getting to hot is a big deal if you have 15-20% fat mixture.

150*F temp until the sticks hit about 125-135*f* internal then bump the temp to 165-175*F  till internal temp is 155-165*F. Gives a perfect casing

Offline Raquettedacker

  • IceShanty Mod Team
  • Team IceshantyInsanity
  • *
  • Posts: 12,905
Re: Jerky and snack sticks….o my.
« Reply #7 on: Sep 06, 2021, 06:25 AM »
I do mix my venison with honey maple bacon.  1 lb of bacon to 4 lbs of venison.  Even do this for my burgers. 
 Yours looks great…👍
Strangers stopping strangers just to shake there hand.
         The successful life were living has us feuding like the Hatfields and McCoys...
Pro Staff Member "Team Loser"
     

 



Iceshanty | MyFishFinder | MyHuntingForum
Contact | Disclaimer | Privacypolicy | Sponsor
© 1996- Iceshanty.com
All Rights Reserved.