Smoking Snack Sticks

[nontypicalhunter]

Anyone make their own venison snack sticks? Just mixed up some meat and have it curing (from what I have read it said 24 hours), I was curious if you have made some, how long have you smoked them? I know the internal temp is supposed to reach about 165 degrees. I am thinking of trying the grill with the smoker box, if not I have access to a straight up smoker. Looking for suggestions, tips and what not. We decided to try a venison, bacon, cheddar with a little hickory seasoning.

[kenhuntin]

L And M makes great snack stick flavorings. They are available at fleet farm or online in singles that are good for five pounds of meat each or  variety packs in different flavors. You should cut in  10 to 20 % of ground pork. The process is simple but time consuming alone. It is a great help to have one person feed the hopper while another works the weiner casings. They taste phenomenal and even canada goose comes out great with them. They come with a cure that you mix in and be prepared to stuff the night you mix otherwise you will be adding water to the meat and  you will  be bursting casings. It is a piece of cake operation and the directions are on the packages. Do not be afraid to add horseradish or crumbled bleu cheese or whatever else you may like. A good slow smoke is best so you do not burn them. I smoke with charcoal and some freshly clipped right off a live apple sticks.

[redbull135]

I smoke my own I use a smoker set about 150 for hour then I bring temp up slowly to 170
takes about three hours depending how much meat you have. One thing I have learned is as soon as they are done put the meat in a tray of ice water other wise it still cooks and the high temp cheese gets a little to soft. I keep my meat curing until it starts to break down turns darker not  bright red. I would think grill would work I have never tried it.

[nontypicalhunter]

Thanks guys. My grill has a smoker box right on it. I'm looking forward to giving it a shot.