smoked venison Sum Sus and slim jim style sticks

[loadmaster]

Looking for any info on making some ven S.S. and bbeef sticks. I want to smoke them. Recipes smoking temps etc. I think you know what I am looking for. Thanks>>>later the load

[MN Mike]

So far on the Summer Sausage and Snack Sticks we have made, we used the kits you can purchase at the outdoor stores and some supermarkets, been pretty happy with them so far. We get ours at Cabelas and buy the hot snack stick mix, it's actually pretty mild. We purchase the Old Fashioned Summer Sausage mix and that is really good too.

Figure about 25 - 30% mix of Pork to Venison depending on the amount of pork meat stuck to the fat, follow the directions and your good to go.

I've cooked the Summer Sausage all the way in the smoker but on the snack sticks, I've sometimes finished them off in the oven after they were done smoking. In the smoker some parts were over done and some needed more time.

I do not use any water in the drip pan when doing either one of these and I try not to exceed 180 - 200 degrees.

Mike

[loadmaster]

Thanks for the info. On the snack sticks, did you use some type of casing? What was your smoking time at those temps. Do you have a recommendation as to how big the S.S. should be (lbs)>>>later the load

[MN Mike]

Thats the nice thing about the kits, they have the instructions, seasonings and the casings all in the package, pretty much all you have to do is supply the ground meat products. See what they recommend on the casings as far as soaking them in water, some want you to, some will go right on the tube dry, that's nice.

Honestly, I have a Smokey Mtn. gas smoker, in the summer I leave it as low as it will go ( usually hangs at about 150 -180 or so ) and just go thru 2 fills of woodchips. Then finish it in the oven if need be. This would be on the snack sticks. The instructions in the kit have recommendations too.

The Summer Sausage has the bigger casings in the kit, I believe there are 5 casings in there, all the instructions too. I did use a meat thermometer on the S.S. to make sure they got to 180 degrees. 2 fills on the wood chips there also.

I believe each kit makes around 25 lbs of product some may vary.

Mike

[deadmoosecastingco]

Ive also used the kits for summer sausage. Haven't tried the snack snicks yet. For summer sausage I've tried Hi Mountain, which was about $15 at Gander, and makes 30#. I made a batch with venison/beef and one with venison pork. Both turned out great. Follow the directions and made the sausages in 3# rolls. I smoked in a Lil Chief electric smoker for about 3-4 hours of smoke (apple chips) and finished off in oven bringing internal temp above 160. My smoker wouldn't bring up to temp so I had to finish in oven. So far everyone who has tried the result was very impressed. Good luck.

[loadmaster]

Thanks for all the info. Going to make a trip to Cabballas this week and pick up a couple of kits for the items I want to smoke. Should have not have to much trouble finishing off the meat as I am useing a converted refig for a smoker and using charcol for fuel. Cooked an 18lb bird yesterday and got the temp up to 175 internal temp. Thanks again>>>later the load