How To Make Deer Sticks (Smoked Venison Sticks on a Pellet Grill) | The Bearded Butchers

[Music] thank you [Music] today this deer shot by Benson on opening day of the 2022 deer season is going to turn into some bacon and some sticks Ben put a perfect long shot on this deer did have an interesting feature it was missing a roast no we we wanted a Sunday roast we've had this deer hanging um for Saturday to a week and the following Monday so whatever how many ever days that is but but after been hanging a week and a day we wanted a roast so we chunked a roast off of it in the cooler otherwise I'm going to run point on this one cut out the chops and the tenderloin and um Ben and the rest of the gang are gonna do all the trimming so let's just get started fun little fact this is about the I don't know fourth or fifth deer I've ever really processed from start to finish because Seth always does all the cutting and the bandsaw is not set up today so we're doing all this with the hand saw [Music] oh foreign [Music] this is gonna be some Cajun sticks with hot pepper cheese some bacon so we're going to split it up uh jerky chops and you cut some stir fry so nice tender cut deer let's make some sticks it's processing day so um today we're going to be using our spices from our DIY category and um the made with meat equipment so some new equipment to feature these are unique in um really only one sense not any different sizes here but what's unique about them is they have a double grind system built in the head so these Grinders so one pass through these Grinders is going to give us both a coarse grind and a fine grind seasoning you remember Benson said that he wanted Cajun so we've got a 13 ounce pack that's going to be perfect for 25 pounds for his Cajun sticks we're going to be putting high temp hot pepper cheese and a pack of our pink here so that right there along with the casings is going to do our 25 pounds of Cajun sticks Seth did a little freezer clean out and he has 12 and a half pounds of ground already ground deer it's already in ground blocks and we're gonna mix a half pack of our Maple seasoning and a half pack of our jalapeno pepper and powder um along with a little bit of History pink cure he wants some hickory smoke and some casings and we're going to make some sweet and smoky and a little bit Tangy we're going to show you how with these DIY kits you can pretty much a la carte them however you want and you can mix it up get creative with it make some really tasty items Scott mentioned the new Grinders if you've seen any of our previous videos you know that the the biggest portion to the process that takes the longest is actually doing your multiple grinds we'll be able to eliminate that with these new Grinders we've got some venison in the cooler let's get started so the 25 pounds of venison trim that we say from Ben's deer we just sealed it up in one big bag we just need one pack of our sodium nitrite pink cure one pack of our Cajun seasoning Cajun is one of our favorites to add to a stick it gives it a nice peppery flavor the same spice that's in here is in the four pound bag is now in a 13 ounce bag and that's just for convenience so that way you can just have it pre-measured and ready to go in there so you said 25 pounds how much of that's Venison and how much pork did you add for six oh roll the tape back Spencer um no I put 20 pork so I'm tired of doing math on camera because every time I do math on camera somebody gets their calculator out so I have Just put enough fork in it till it looks 20 pounds of Venison and five pounds of pork so we'll hand blend this get those spices nice and mixed into that trim pick up everything when we grind that's gonna really incorporate those spices nice for us I'm gonna get some down in that worm so we can get some nice action ain't that beautiful first time using the Dual grind feature with meet your makers new grinder that's one pass through the grinder through a course plate through a medium plate and look at that that's the perfect grind for sticks right there one pass talk about saving some time told them kids to keep those chunks smaller when they were boning this out but yeah these I tell them golf ball sized pieces tell most people that these are these are like tennis balls these pieces are no they're the same size that we send through our commercial grinder here at the shop yeah look at this look what they done did see if it see if it'll take it we're gonna put it to the test there it goes that dual grind feature is awesome that is slick just found a bone kids aren't kids they got a long way to go before they beat the old mans don't they Seth yep coming to the end look at that beautiful grind one pass two grinds cut our time in half super cold still cut down on that friction ready to go right in the stuffer now the fun part we get to add the cheese two and a half pound bag this is going to be 10 percent I can do the math on 10 all day long that's an easy one but two and a half pound bag of cheese into our 25 pounds except I am going to need some water we're pretty tight maybe two bottles and so I just said something to him about needing water because when we go put this in a stuffer we're going to want some water to make it go through our stuffing horn you want to go ahead and dump a bottle in there for me please foreign so Scott is using high temp cheese this is a hot pepper cheese that it has a higher melting point so you might think you could you can just Cube up any hot pepper cheese um it may work it's just not going to work near as well uh you got it you have to have that higher melting point cheese because that way it doesn't all ooze down into your sticks and it stays as a cube as you as you smoke it so just a little FYI you you it's crucial to use high temp cheese 16.9 ounces of water you want to yeah per bottle here so we're gonna add over 33 ounces of water here we do that because now this mixture is uh I guess you could say lubricated and that's what we need in order to go through our stuff or else it'll it'll be too tight to go about halfway so we're up to 40 ounces here yep about 40 ounces of water and we're doing this by feel just because we mix this up in the shop enough we know what what it needs to be it's and it's just like mixing cement you can add more water to it but you can never take it out so stop a little short where you think you need to be and if you need to add more more you can add more what do you think Seth I think it's ready for the stuffer I think my mouse watering so Scott um Ben requested Cajun um so keep in mind you can get original Cajun Chipotle and hot all in the same kit so if you want to switch up your flavors you're welcome to do that just by all flavors are picking a different different flavor time to get it in a casing 17 millimeter we prefer the 17 millimeter and it's what we sell on our website because uh it makes a skinny stick we have the meat the made with meat stuffer the 17 millimeter will not fit on the stuffing horn that was sent with the stuffer this is a product that we bought off Amazon 10 millimeter stuffing horn so you need a 10 millimeter stuffing horn in order to fit the 17 millimeter on there stuff had to slightly modify it so when you buy it off Amazon it doesn't fit down into that plastic housing so just the bench grinder zip a little bit of that edge off and it'll fit right in there now if you uh if you had a larger casing obviously you could use the plastic horn that comes with the stuffer but we like Scott mentioned we like the 17 millimeter grab yourself we'll throw Lincoln for the stuffing horn that's on Amazon's pretty handy hey I'm I'm adding the rest of this water I can tell if I'm sitting here you wanna if you're feeling it then yeah we need it it tightened up a little bit and the longer you sit and talk and wait in BS or whatever it's going to tighten up on you so just just adds more water so now we are up to 3 16.9 fluid ounces bottles of water I'm not gonna I'm not gonna try because every time I do math it's somebody sits there with their calculator and they have plenty of time load me up if we need to add more We'll add more try to push some of that air out of there so this is a 15 pound stuffer from uh made with meat and we added two and a half pounds of cheese that's what I was going to bring up we added the two and a half pounds of cheese we had the ingredients we also added the water so you're not going to get it in two two rounds with the stuffer you're most likely going to have to do three so at this point um Scott left it down just a little bit from the top which is great because then when we started our plunger down in there it's not going to squish out over the edges so we just simply put the stuffer in place and then just start cranking the handle down and when you do that there's an air lock release right here that you can take your finger and just push and let a little bit of that air out that's in the top that way it doesn't uh blow the air into your casings and create a mess for you so you definitely want to release that air coming out of the top of that stuffer so 17 millimeter mahogany you can see that end and you can see this end start your your casing going this direction and then we'll just simply cut it in half you can tie the ends of these if you want we're going to be laying these on the grill grate on our gorilla Grill it's not going to be an issue the product isn't isn't really going to fall out of the end since we're laying them on a grate but yeah we'll just get started so usually just use the palm of your hand use your fingers and just put them around the end of the the horn and just start filling these casings and then just release the tension as the meat comes into the casing that way you can get it filled nice and tight [Music] after you do this because we're squeezing this product into a through a 10 millimeter stuffing horn my my fingers are getting really tired you're right I won't be able to go to the gym so when you get to the end of your casing and you want to switch out a new piece just remember to give your handle a crank back about a crank or you know crank in half or whatever that way it takes the pressure off this and the meat doesn't continue to shoot out the horn so here we go we'll just go ahead and start a new piece of casing and while I'm doing this Scott's cutting these at 25 inches because we know that's what's going to fit our Grille guess what the lugs 23 inches so if I just coil it into the lug I'm going to have them just about the right coils it'll pop that Gap some of that you you need to do the cranking son who me shirt here right here big boy and the dad taxes give me that and then the dad taxed then don't Crank that just show your muscle off there already so this system seems to be working out the best I'm doing the stuffing Scott's doing the cranking and uh we're nearing the end of our 25 pound batch we've got a nice lug full of Cajun sticks with cheese and these are going to be going on the smoker here in No Time come on over here Benson come around back look at that you think you can eat all those are you are you gonna share yeah good answer 25 pounds plus the weight of the cheese plus the weight of the seasoning plus the weight of the water Etc in a 17 millimeter mahogany casing once we got our stuffing process dialed in with Scott doing the cranking me doing the stuffing it actually went pretty fast got the casings all filled up nice let's go get them on the smoker we have a new category which is our DIY and it includes casings powders dried jalapenos dried fruit our base flavors for bratwurst for summer sauces for sticks are maple seasoning which is absolutely amazing and does some of our bratwurst and our breakfast sausages bearded butcher blend and our four main flavors and then high temp cheese what we have in front of us will do a majority of our white feather Meats products and we're opening it up to for DIY because we've spent the last 25 years developing these spices these are the ones that we use in our commercial setting we've also used these in our garage type environment at home whether you're making brats sticks you name it now it's time to take our favorite products get them into your hands so you can enjoy some of these incredible items we're running dual smokers today so that way we can get um batches through here as needed so we're just gonna put on here what will fit cook them up Do It All Over Again dual smokers hickory wood pellets what temperature we want to set these at one looks like 180. so we've got them as low as they will go then we'll stair step them I want to keep the bends as straight as possible if that makes any sense Megan just barely be barely be touching that way we fit them all on there we're gonna piggyback the sweet and Smoky jalapeno Smokies onto the back of the processing day here I need to split these down for 12 and a half pounds because we already have previously ground pork so I'm just weighing out 17.5 ounces basically I just put my bowl on my scale and I teared it and um that way I can weigh everything out as half I can set these back for another processing day almost like we're making cookies doesn't it it's always great when you start working with this stuff so I'm gonna add 1.5 of the hickory smoke powder the jalapenos are going to get added into the mixture after we blend the powdery spices in there one ounce of pink cure so I need half an ounce so Scott mixed up the dry spices as you saw um and it worked out great because I have some ground deer meat here looks like uh this was a deer that I shot back in 2020 judging by the tag that was on it so ground meat from 2020 this is a great way to repurpose ground products that you may have in your freezer from a season or a season you know two seasons ago vacuum sealed no freezer burn anything like that so if you just if you find yourself just not using as much ground meat as you thought you were going to go ahead and get it out of the freezer repurpose it into some sticks or something like that so this is a great way for us to show you how we can take a pre-ground product and make something absolutely delicious that we know is going to get eaten by the entire family and all your friends so I'm just going to get these empty these opened up get them into the lug and then we'll start mixing so this product it's it's a little bit tight from being in the freezer so the first thing we're going to do is we're going to start with dumping a little bit of water in here so we'll just and we'll just go by feel so we're not gonna We're Not Gonna weigh out the water in anything like that but we're going to go ahead and just get this ground meat broke up a little bit add a little bit of water I've got about a half of a bottle here before we start mixing our seasonings in it because it's just going to make it more pliable and easier to easier to work so we feel like the seasonings definitely mix in better when you add it to the trim and then you grind it however this process certainly works it works really good you just have to make sure that you do a really good job mixing so maybe what I'll do is as I'm mixing I'll have Scott add the ingredients to my mix that way we can it is your cue that way we can blend it real nice so I'll just continue to keep mixing as Scott's dumping the seasonings in go ahead and take a little more yep that's good so after you get your seasonings Blended in real nice we can go ahead and add our dried jalapenos we did have 12 and a half pounds of meat that we started with so a half of a batch of one of our DIY kits you see that nice ground meat mixture has the jalapenos all mixed in there now it's time just gets started stuffing 12 and a half pounds now it's time to go get them on the smoker Cajun sticks are on that gorilla and we're gonna put this sweet and Smoky spicy on this gorilla it's always great to have a good assistant Alyssa she's getting everything cleaned up because we had raw product on the shelf and when we're done we're gonna have cooked so we don't we want to clean the surface uh in between that so the 12 and a half pounds of sweet smoking spicy they're on this Grill we're gonna keep an eye on them can't forget my probe gonna get the probe in there 180 degrees and we'll check back it's time to check in we've been running at 180 um sticks are looking really good well the grills at 180 these internal are about 140. we've been doing a little spot checking with our handy dandy thermometer looking real nice these are the Cajun with hot pepper those are the jalapeno sweet and smoky about three hours in probably about another hour to go we're on track the moment has arrived we're finishing off the sweet and Smoky jalapeno Smokies or sweet Smoky and spicy sweet Smoky spicy our second batch of Cajun we've been able to do about 12 and a half pounds at a time both are running uh both these batches are finished up at the same time um where we hit 155 156 internal so you did bump the temperature up a little bit stair stepped in at the end from 180 to 200 and then up to 220 to finish them off one thing we didn't stair step is the temperature outside because we're wearing sweatshirts now it's supposed to be down into the freezing tonight so it's getting chilly out here if you want I can hold your lug or you hold your lug and I'll always put the tray put the tray down tip the tray down and then I'll just do one of these and we'll just scoop them in there and then we'll Spritz them I'm going to spray this bottom we've just got cold water here in a in a sprayer we're gonna spray them down a little bit stop that cooking process is that all of them that's your batch right there nice boy those smell good I can smell that Maple we're Benson you want a stick these are yours look at that give us a try enjoy it's gonna be warm you'll be okay I'll join you oh my how's that for how's that from the deer you got what the cheese scored it right into my mouth my tongue Come to Papa only thing left to do let him chill down a little bit in the fridge get them chopped up all chilled down ready to cut up so first batch of the cajun's hanging behind me we've got two lugs here of the Smokies all we got to do we like to get these all straightened out so when we cut them we can get them get a few rows going at once start by trimming the ends here of course these won't go to waste and then we just pick a nice snack stick length put about eight or ten sticks per bag make a nice family size friend-sized pack look at that I gotta get that cheese that nice high temp Cajun cheese cooked right in there oh good Ben 50. hey easy now boy we we make this exact same stick commercially out of beef for our store and those are Ben's favorites obviously different process but same same spices we use a commercial the commercial Grinders and Commercial stuffers and Smokehouse and Etc [Music] foreign sticks Smokies whatever you want to call them snack sticks using meet your maker the double grind feature on this grinder is phenomenal we absolutely loved it the stuffer the vacuum machine we used our the seasonings from our kits we made the maple we made the Cajun you saw the process we have some right out here in front of us so nothing left to do is try it look do a little taste of cheese in there in the Cajun I'm gonna get one of each you start with occasion yeah I love the peppery and then that um the peppery from the Cajun flavor and then that um smoothness of that hot pepper cheese comes in there speaking of the cheese we mentioned earlier about that high temp cheese that's why you want to use high temp because it keeps that definition of that cheese and doesn't you know ooze out in the stick absolutely incredible sweet Smoky spicy opposite ends of the spectrum this one's sweet right off the bat now some nice jalapeno good flavor both spicy coming in there so this one you saw us grind on camera this one we used a pre-ground product from a previous season so we just want to show you um some of the options that you can that you can do to make sticks so we've got a double batch well no we have a 25 pound batch of the Cajun and a half batch of the sweet Smoky spicy only thing left to do is finish packing it up the whole family is going to enjoy this our deer two deer already shot this season both have been processed both are getting mounted by the family want to wish everybody successful hunting season I hope this video helped you learn a little bit more about what you can do with the right equipment with the right seasonings how you can turn out commercial quality products at home make a product that you and your family and friends are truly going to enjoy there's nothing worse than having product in your freezer that's been in there too long and you unfortunately you have to discard it or something like that nobody wants to do that so make something that you know you're going to eat you know you're going to share everybody's going to enjoy it at the end of the day that's why we do this Faith Family Food get in the outdoors take a friend hunting take a child hunting get out there yourself because we absolutely love it this is a way full circle no where food comes from you harvested it you made it into a product go make some yourself thanks for watching the bearded butchers we'll see you next time see ya thank you [Music] foreign

Channel: The Bearded Butchers

Views: 902,676

Keywords: The Bearded Butchers

Id: _SslIQ5bCEQ

Length: 29min 7sec (1747 seconds)

Published: Sat Oct 29 2022