Snack Sticks in a 32 mm casing
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I’m new here and impressed with the wealth of information. I’ve been smoking meats and making sausage for years. My newest experiment was stuffing venison sticks in a 32mm casing. Fits perfect on a ritz cracker and everyone loves them as appetizers.
Woody from Mo. -
Welcome to the community - Go TEAM BLUE
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to mrwoody on last edited by
mrwoody welcome to community. Ask your questions and add your comments, that’s how we all get better. Go Team Orange
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to mrwoody on last edited by
mrwoody Up in God’s country as they say. Pretty mild winter so far. Not bad for hard water fishing, tougher on other outdoor activities.
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mrwoody unrelated to your Snack Sticks. I would like to know more about how you cured your venison ham? I posted a question on this subject a few weeks back with no results. I would appreciate your thoughts on this. Thanks David Poole
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to mrwoody on last edited by
mrwoody I done my share of share of deer hunting in Delta, mainly the Harris area. I knew an older farmer in the area. Now it is mainly Marquette and Dickinson counties and out of state.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to David Poole on last edited by YooperDog
David Poole are you trying to cure it like a ham? I would proceed like the instructions on curing a ham on the Meatgistics site. I had done it awhile ago before this site and inexperience by just pickling/brining and didn’t care for the finished product. I have made several hams following Meatgistics and they came out tasty. I will let mrwoody step in and explain his process. If I find a recipe in one of my books I will pass it along.
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David Poole David, I used a brown sugar cure recipe and cured it just like a ham. I used Morton Tender Quick. After a 10 day cure I smoked it and it turned out great