Cheese sticks l antro dell alchimista.
Venison sausage sticks recipe.
Make easy and quick meals with canned venison in stews soups sandwiches or just heat and serve with rice potatoes or noodles and vegetable.
This recipe calls for curing salts.
4 pounds ground pork.
5 pounds of burger or venison 85 15 venison can also be used just add 10 15 beef or pork fat to the venison.
Stop at 152 f internal temperature for fresh snack stick style.
This search takes into account your taste preferences.
Use the scaling feature to scale this recipe to the number of pounds of venison you have to can.
This is my go to recipe for snack sticks.
Vacuum seal it in 1 pound packages freeze and use as needed.
Yeast fresh rosemary flour parmesan cheese extra virgin olive oil and 2 more.
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.
Venison sticks recipes 3 772 recipes.
The meat can be warmed and eaten as is or used in stews chili or hot dishes or in sandwiches.
Would you like any cheese in the recipe.
Ground beef go for meat with a high fat content so the meat does not dry out completely while cooking.
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.
Yes no no preference.
Shutterstock photo this homemade venison and pork sausage recipe makes 8 pounds of sausage.
It is that good.
Like all smoked sausages it is critical to keep the meat cold or the fat can separate and ruin the texture.
Continue until desired dryness or dehydrate further for slim jim like dryness.
Homemade venison and pork sausage recipe this homemade venison and pork sausage recipe should be kept under lock and key.
The easiest way is to add pork butts or ham.
Last updated sep 13 2020.
You will need to add some fat to this as well as any sausage like product.
Ingredients for naked beef sticks 5 lbs.
First i get all my meat very cold by putting it in the freezer for 45 minutes.
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.
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.
Plan on using fat to equal 10 to 20 percent of the weight of the game meat.
