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.