Making Venison SNACK STICKS on Pit Boss Smoker!!!

hi everyone welcome to the channel today we are going to be making some venison snack sticks so we are going to mix these stuff these and smoke them with the Pit Boss electric smoker so what I've got here is I've got my venison this is 12 pound mixture of pork and venison so it's 65 percent venison 35 pork and then for my mixture for my seasoning and curing casings I've got this high mountain seasoning package that I've that I picked up from Cabela's so in it it's got It's got the casings it's got two packages of cure and then it's got two packages of seasoning this is good up to I think 20 pounds if you use the whole thing we're not going to use the whole thing we're just going to use uh enough for 12 pounds and then we'll be stuffing it with a grinder here so I've already got my seasoning and my cure mixed up here so I've got 10 tablespoons of the seasoning I've got eight tablespoons of the Cure and I've got three cups and three cups of water so we're going to pour this in our venison pour that in there all right so I'm just going to work this seasoning mixture in here really good it's starting to get tacky now see that yeah it's starting to get really tacky all right yeah I think that's pretty good right there all right so it should be good mixed next thing we're going to do is stuff it with this grinder foreign stuffing these foreign so I'm just holding it and letting that letting that stuff or just trying to keep all the air out of it [Applause] [Applause] all right foreign first run here it's gonna tie that off like I like that and I'm just going to twist these like so there we go all right so uh now that we got our first little first few links made we're gonna I'm gonna go ahead and finish the rest of this so [Applause] [Applause] [Music] foreign [Music] just got done stuffing these they look pretty good so yeah but we're gonna let these sit in the fridge overnight and then smoke them tomorrow all right so we let the snack stick sit in the fridge overnight I pulled them out about it's probably about an hour and a half ago letting them get up to room temperature um so what we're going to do is we've pulled the racks out of his Pit Boss smoker but we're going to put them on these trays and then we're going to stick them in the smoker our plan is to smoke them for at 150 for an hour and then raise it up the temperature to 180 smoke them at 180 for an hour and then raise the temperature up to 200 degrees and just smoke them until the internal temperature reaches uh 165 degrees in the snack stick so that's the plan we'll see how long it takes but I'm going to go ahead and get these snack sticks loaded on these trays that looks pretty good though it's been sitting all night they smell really good so we'll see these things are already they smell good I know so Casey's got some meat probes uh that we're gonna stick in the meat to be able to uh monitor the temperature but basically what you can do is stick those probes in there and then he can monitor he's got a little remote and he can see what the temperature is just from inside can't you yes so that that makes it pretty neat but uh all right we got our we got our probe set we're gonna try to put one rack at least one rack at the top with a probe in it one rack at the bottom of the probe just to make sure they're cooking evenly I've cooked these on an actual pellet grill before and uh they turned out pretty good the only problem I had on the pellet grill is what they'd cook on evenly just because that fire was so close see um I kind of I overcooked some of them uh The Smokers should be a lot better um the the Heat and the smoke should distribute pretty evenly anyways we'll go uh we'll go outside and stick these in the smoker foreign [Music] so we got them all uh we got them all in the smoker we've got four probes this is a uh tamani or tamasi uh monitor it's pretty neat you can stick up to four probes and you can see the the temperature on all of them so uh we've got three of the probes and meat and then one of the probes is just sitting uh just monitoring the internal temperature of the smoker so um pellets all right it's been about three and a half hours we're showing a big discrepancy in our internal temperature our snack stick so we're not sure but our top our top rack is showing about 165 degrees so we're going to go ahead and pull that and uh bring it into the kitchen see what it looks like and let these cook a little bit longer but the top rack hit 165 degrees so we're going to pull it out and check it out and see what it looks like pretty good it'll be better too when they cool off so we're gonna let these other ones cook for a little bit a little bit longer and then we'll pull those off and then we're gonna vacuum seal them but yeah get them all vacuum sealed up this is uh we just put the date on there 65 35 split of 65 venison 35 pork fat and um got about five snack sticks about six to eight inches long probably a little under a pound in each bag should make nice snacks or meals I know me and my family we love to grab one of these before the day starts and use it take it for lunch and snack on it all day but uh yep got them all vacuum sealed and I hope this video helps you if you have any comments or suggestions or tips we'd love to hear it this was our first time cooking snack sticks in that particular Pit Boss electric smoker you all have a good day

Channel: Outdoor Highlife

Views: 7,314

Keywords: making venison snack sticks, making deer snack sticks, diy snack sticks, how to smoke deer meat, smoking venison, stuffing snack sticks, snack stick seasoning, snack sticks mixture, how to make venison snack sticks, deer meat snack sticks, best snack stick kit, hi mountain snack sticks, pit boss smoker, pit boss pellet smoker, electric smoker

Id: nRFFxNmIbEM

Length: 10min 13sec (613 seconds)

Published: Tue Jan 03 2023