Jerky and snack sticks….o my.

[Agronomist_at_IA]

[Agronomist_at_IA]

[Raquettedacker]

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.

[nindo24]

I want some!

[Agronomist_at_IA]

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.

[meandcuznalfy]

Nice, looks great.

[Agronomist_at_IA]

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

[Raquettedacker]

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…👍