Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Teriyaki Venison Meat Sticks

Did a 12 1/2 pound batch of venison/pork (10 lbs/2.5 lbs) teriyaki meat sticks smoked with a combination of maple/hickory/cherry. 3 pounds of the batch added 3 ounces of dehydrated pineapple granules for an added flavor.


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Here is a finished shot showing the dehydrated pineapple granules in the meat sticks.


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These are not going to last long in the freezer, need to make more!



Thanks for looking!

MM, which model Yoder is that and can you apply smoke without heat ?

It is a YS640.

To smoke with out heat just don't fire up the smoker but use it as a smoke chamber using a tube smoker with smoldering wood pellets to apply smoke with no heat.



Total cook time was about 5 hours. Ran 150º for a few hours and then bumped the temp to 170º till the meat sticks had an internal meat temp of 155º.

Thanks.

where do I send my address for the order ?