Snack Sticks

[OnAFly]

I'm sure it's been talked about on here, but has anyone tried making snack sticks with a jerky gun? I'm talking without casings.

My jerky gun has a tube attachment for it. I was thinking of mixing up some sticks and then smoking them. Anyone tried this? Any tricks I should know before hand?

[eyeguy 54]

Get to it! :>)

[reinhard1]

i have been using the tube lately and have been doing the sticks in the dehydrator. i put it on max heat for about 5 1/2 hours. when done i roll them on paper towels to get excess moisture off. let them cool and put them in small zip bags and freeze them. i normaly freezer wrap stuff or vacume seal sausage but these dont last long around here. i usualy squirt out about a 3 inch stick and place them on the dehydrator tray. they have become more popular than the waffer style. good luck.

[1johntimm]

I tried to make them with my jerky gun (high mountain jerky master kit) but I could only get about a 6" link before the casings blew out. The gun in that kit is junk, I've got a LEM one now that is way higher quality. I'd like to get some good snack stick recipes though!

[reinhard1]

BEEF STICKS

1 lb. 80/20 ground beef [if using venison, use 1lb. venison and 1/2 lb. pork butt]

1 level tbls tenderquick

1 tsp liquid smoke [if not using smoker]

3/4 tsp course gr. black pepper

1/2 tsp mustard seed

1/2 tsp crushed fennel seeds

1/2 tsp anis seed

1/4 tsp garlic powder

mix all ingrediants well in a non metal bowl [glass/plasic]. cover and let set overnight. if stuffing use the smallest tube with sheep casings. always rinse and let your casings soak in water until they are soft. stuff your links. if baking in the oven, put the links on a wire rack with a drip pan underneath. bake at 200 deg for 3 to 4 hours with the oven door slightly ajar. if smoking, use hickory chips in the smoker for 6 to 8 hours at 200 deg.

if you use High Mountain or Nesco jerky seasonings and cure you can use that for sticks also. i dont use a casings for sticks [because i put them in a dehydrator and use the tube on the jerky gun]. i would suggest natural sheep casings for those that do. good luck.

[OnAFly]

My dad gave me about 6lbs of venison for jerky. I think I'll be trying this out instead. At least all the warm weather gives me plenty of opportunity to smoke (meats)!

[KEN W]

Reinhard......Anis and fennel,.....sounds like pepperoni sticks.

[reinhard1]

yes with the anis seeds there would be a touch of that flavor. here is a recipe i have for venison pepperoni i have from a old wild game book i have. you can see different spices used in this one and it includes anis as a spice, but for 10 pounds of meat only one teaspoon is used and no fennel seeds. i do love the fennel seeds though.

Venison Pepperoni

8 lbs. venison

2 lbs. pork fat

3 level tbls tenderquick

1 cup powdered milk

water

2 tbls. sugar

1 tbls. ground black pepper

1 tsp. ground thyme

3 tbls. chili powder

2 tsp. ground cumin

1 tsp. crushed oregano leaves

1 tsp. whole anise seeds

hog casings

grind the venison and pork fat together through a fine disc. spread out the meat, sprinkle with the tender quick. mix well. combine the powdered milk with just enough water to make a smooth paste. mix the powdered milk pasteand the remaining ingredients with the meat. grind through a fine disc and stuff into casings. cover and refrigerate overnight. cook in a hot-smoker at about 200 to 220 deg for approximately 2 to 4 hours until links reach an internal temp of 160 deg. place in the refrigerator to cool. slice thin and eat or add as a pizza topping. freeze the rest. good luck.

[matilda]

You guys really know how to cook??! Please come visit ;p