Austin

I joined this web site last week [Hooter111]. I’m a senior who has been deer hunting since 1979. I live in Hobart, Indiana, which in the northwest corner of the state. I started my hunting career hunting public properties, but for the last 15 years I have been fortunate enough to be hunting only privately owned property. About 18 years ago a friend [butcher and deer processor], taught me how to butcher my own deer. I learned how to make sausage and snack sticks through friends and the internet. My favorite seasoning to date, for the last ten years, is “Hunter’s Snack Stick / Sausage Seasoning, by Buckland. Which I believe comes from Reicherts wholesale. I own a new 40” Masterbuilt electric digital smoker. Since logging on to your website I have had quite a few questions answered by watching your videos.

twilliams THANKS

okkipp Don’t feel too bad, I also had a 13 hour smoke last week in my MES smoker. I was doing 25# of venison summer sausage. It was a brisk 25 Degree day, and I "Stalled out " at 140 degrees for 3 hours. I did start bumping up the temperature the last hour. I also wasn’t using a water pan, would this have anything to do with it Johnathan ?

Austin

I joined this web site last week [Hooter111]. I’m a senior who has been deer hunting since 1979. I live in Hobart, Indiana, which in the northwest corner of the state. I started my hunting career hunting public properties, but for the last 15 years I have been fortunate enough to be hunting only privately owned property. About 18 years ago a friend [butcher and deer processor], taught me how to butcher my own deer. I learned how to make sausage and snack sticks through friends and the internet. My favorite seasoning to date, for the last ten years, is “Hunter’s Snack Stick / Sausage Seasoning, by Buckland. Which I believe comes from Reicherts wholesale. I own a new 40” Masterbuilt electric digital smoker. Since logging on to your website I have had quite a few questions answered by watching your videos.

barry145 said in Strong Venison Taste:

I normally use 60/40 ratio for snack sticks. 60% Venison to 40% pork butt.
So your 50/50 shouldn’t have been strong unless your venison was strong.
The meat you start out with makes a big difference. Did your deer meat have a strong smell?