Venison Sausage Sticks Recipe

By dave campbell thursday december 5 2019. Snack sticks are the perfect solution. Yes no no preference.

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This recipe calls for curing salts.

Venison sausage sticks recipe.

Like all smoked sausages it is critical to keep the meat cold or the fat can separate and ruin the texture. 5 pounds of burger or venison 85 15 venison can also be used just add 10 15 beef or pork fat to the venison. Yeast fresh rosemary flour parmesan cheese extra virgin olive oil and 2 more. The meat can be warmed and eaten as is or used in stews chili or hot dishes or in sandwiches.

Plan on using fat to equal 10 to 20 percent of the weight of the game meat. Homemade venison and pork sausage recipe this homemade venison and pork sausage recipe should be kept under lock and key. Vacuum seal it in 1 pound packages freeze and use as needed. Venison sticks recipes 3 772 recipes.

Last updated sep 13 2020. 4 pounds ground pork. Would you like any cheese in the recipe. This search takes into account your taste preferences.

Continue until desired dryness or dehydrate further for slim jim like dryness. You will need to add some fat to this as well as any sausage like product. Shutterstock photo this homemade venison and pork sausage recipe makes 8 pounds of sausage. Make easy and quick meals with canned venison in stews soups sandwiches or just heat and serve with rice potatoes or noodles and vegetable.

Then bump temp up to 175 f till internal temperature measures 152 f. I simply have to thaw the appropriate number of packages for the mix i am using blend in the seasoning and cure mix then use the weston sausage stuffer or jerky gun to stuff the meat into 21mm casings. Cheese sticks l antro dell alchimista. Ingredients for naked beef sticks 5 lbs.

Use the scaling feature to scale this recipe to the number of pounds of venison you have to can. It is that good. Ground beef go for meat with a high fat content so the meat does not dry out completely while cooking. First i get all my meat very cold by putting it in the freezer for 45 minutes.

Stop at 152 f internal temperature for fresh snack stick style. Since i grind a lot of my venison in a 70 30 blend with pork or beef fat the ratios are already correct for most snack stick mixes. Hopefully this write up helps you out regardless if you are using a tried and true sausage recipe like my jalapeno cheddar snack sticks below or even if you prefer the simplicity of the store bought seasoning packets. This is my go to recipe for snack sticks.

The easiest way is to add pork butts or ham. For sticks with cheese or jalapenos you really need to have a casing which is the second recipe found in the next section of this article.

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