HOW TO MAKE VENISON SNACK STICKS/DEER STICKS

[Music] hey everybody welcome to the season butcher i'm charlie anderson and today i'm going to show you how to create one of the all-time favorites venison snack sticks today we're going to be using snack stick number two now if you like snacks nick number one you're gonna have to really try snack stick number two so let's hop to it okay everyone now the first step when you're starting to make your venison snack sticks is venison stack sticks or a 70 30 ratio now you can be off just a little bit that's okay this is custom butchering this is in-home butchering real life so if you're off a pound or two it's not a big deal now when you pick out your pork there's a big difference between picking out pork butt picnic trim or pork loin today we're going to use a pork shoulder picnic trim it has a little bit more fat because venison is a very lean meat so when you make your snack sticks it'll actually give it a little bit of fat to it a little bit of juiciness to your snack sticks now we're gonna cut all this up into about a two inch by two inch cubes and then we're gonna run it through the grinder our grinder has a half inch plate through it we call that the first grind so as you can see with the picnic trim i cut all the pork off in it deboned it so now all i gotta do is start cutting it up into uh two inch by two inch chunks okay everybody we just got doing our coarse grind so now what we're gonna do is start mixing now with snack stick number two it comes with not only the seasoning but it comes with pink here also it comes with encapsulated citric acid now what you're going to do is save the citric acid until after you finish grinding because if you put that through your meat what it does going through the grinder is it actually breaks the fibers down in your meat and it'll become very mushy so you want to keep that all together you don't want it to go through the grinder and break it down it actually adds a little tangy taste to your snack sticks so what i did is i took the pink here that it comes with and this calls for three to four cups of water and i put my pink here right in the water i use a little whisk and i actually whisk it all together so when i pour my water in it actually has the cure evenly coats all the meat so you don't miss any of the spots so what i'm gonna do to start mixing is i'm gonna put in half the water and i'm gonna put in half the seasoning i took two bowls and i broke the seasoning in half the reason i do this is i'm mixing it by hand and i'll mix half of it first and then put the other half of the seasoning water in after i'm done mixing the first time push in the middle mixing the seasoning in real good after you see that it's mixed up i'm gonna grab my other half of my water and the other half of my snack stick number two seasoning and mix that in once this is mixed in we'll be ready for the final grind the final grind will go through a 4.5 millimeter plate okay we just got done doing our finished grind the last thing that happens with the snack stick number two is you put this encapsulated citric acid into the mix it gives it just a little tangy flavor so i'm going to sprinkle this on and i'm only going to do half of it because i'm mixing it by hand i'm going to give her a good mix boy it's going to be sticky smells good but sticky then you get meat fingers okay i'm gonna take my meat fingers i'm gonna sprinkle the rest of this encapsulated citric acid on it i'm going to finish mixing this in after you get this mixed in she's going to be ready for the stuffer now today we're going to stuff it into a 21 millimeter snack stick casing okay it's time to load the hopper all right we just filled this is a 30-pound hopper um we just filled this up with our snack sticks now i'm going to show you how to feed these snack sticks out like i said we're using a 21 millimeter casing for snack sticks these are going to be nice little fatties now if you're a person by yourself these uh electric stuffers are really nice you don't need another guy to run the handle for you where all you got is a foot pedal so i can sit here and i can just concentrate on actually just stuffing [Applause] now you want a nice even constant flow and all i do with this is start making a [Laughter] circle so we just got done stuffing our snack sticks as you can see we have a nice big pile of snack sticks now what we're going to do is we're going to put them in a meat tub we're going to throw them in the refrigerator we're going to let them sit overnight the reason why we do that is it's no different than when your mom made chicken noodle soup it may be good that day right fresh but it's always better the next day it helps out to let this meat sit overnight because then the seasonings really get mixed in and the meat really absorbs the seasoning and it becomes more flavorful so we'll catch you tomorrow when we set up the smoker and we finish smoking our snack sticks hey everybody it's the next morning now our snack sticks sat all night what we did is we loaded up our smoker um instead of laying them flat on the racks i actually went to the hardware store got a couple one inch dulls and i put them in my smoker uh this is going to be the first smoke doing snack sticks with this pit boss sportsman 7. we're not sponsored by anybody so you're going to get the real truth on how this does kind of excited so i'm going to set it about 150 degrees and we're going to start from there with our temp and we're just going to slowly work it up until our snack sticks reach about 145 to 150 degrees hey everyone it's been about seven hours uh smoking our snack sticks here we finally hit that nice internal temp of about 150 degrees so what we're gonna do is we're gonna take them out real fast since they hit that internal temp oh yeah look at them i'm going to take all my multiple probes out and we're going to put them in an ice bath oh that one's in there there we go reason for the ice bath is it cools down the cooking process there look at them nice snack sticks all we're gonna do is lay these right in this tub close up the smoker so what we're going to show you real quick is uh we're just going to cool these down in a nice water um i'm going to take them in the house we're going to put some faucet water on them and then we're going to set them out on a rack and we're going to let them dry the ideal is to get the temp of the stick down below 130 degrees to stop the cooking process as fast as possible so after you stop the cooking process we're going to set them out let them dry at room temperature when they're good and dry for about an hour or so and then we're gonna package them i hope you enjoyed this this is snack stick number two by the season butcher so hit that subscribe button and hope to see you again

Channel: The Seasoned Butcher

Views: 12,976

Keywords: field to table, snack sticks, Deer sticks, home to make snack sticks, home butchering, Venison snack sticks, how to make deer snack sticks, How to make venison snack sticks, homemade snack sticks, diy snack sticks, step by step how to make venison snack sticks, field to fork, snack stick seasonings, best homemade snack sticks

Id: epWO5e4aloA

Length: 11min 29sec (689 seconds)

Published: Wed Jul 21 2021