Snack Sticks in a 32 mm casing

[mrwoody]

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.

[lkrfletcher]

Welcome to the community - Go TEAM BLUE

[YooperDog]

mrwoody welcome to community. Ask your questions and add your comments, that’s how we all get better. Go Team Orange

[mrwoody]

thanks a bunch

[mrwoody]

Thanks a bunch. You live in the UP?

[YooperDog]

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.

[mrwoody]

YooperDog, I used to live in Cornell. Awesome deer hunting. Cured alot of Delta county deer hams

[David Poole]

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

[YooperDog]

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.

[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.

[David Poole]

YooperDog Thanks for the information. I will definitely check it out.

[mrwoody]

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

[David Poole]

mrwoody I will give this a shot. I appreciate it.