Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Need information on making snack sticks

I got a Lem dehydrator ,jerky cannon, and pre measured spices and cure. I have read all instructions. I have lots of double grinded deer. Now I want to know how do you dry yours? Thanks Tommy

i've never made snack sticks without casings

i just made some snack sticks last week. i used a con yeager spice kit.cooked mine for 7hrs in my smoker. mine were done in 24mm casings which are hotdog size. it will take forever to do them in a dehydrator. you can cook them in a oven. with a cure you need to get them up to 160deg internal temp. i'd do 200deg in the oven for 2 hrs then check the temp. go longer until they get to around 160,my kit actually said 156deg internal temp. soon as you get them to that they should cooled in water til they go under 100deg to stop the cooking.without casings i guess you wouldn't do this.

why do you double grind your deer? never seen the need to do that. i add spice before grinding when making sticks or bologna.
same with pork sausage.

I like a finer texture. Thanks for information sounds good

I don't think the dehydrator would work very well for snack sticks. I use a smoker for mine, or you could use the oven. You're probably better off using a jerky shooter if you want to use your grind and the dehydrator.

Confusing question from the OP. Thread title is asking about snack stix which are in essence little sausages but then makes mention of a dehydrator and a jerky cannon.

Apples & oranges

Agreed, I'm not following what the original question is???

I make cased snack sticks. 21mm casings.
80% deer, 20% pork shoulder I grind.
I use a smoker with a temp probe.
Low heat them first (130).... NO smoke til the casing is dry, then add chips.
Smoke a couple hours @ 150.
Cook at 180 til 155 internal.
soak 5 min.

Collagen casings ??

Will be doing summer sausage soon. Might as well try snack stix as well.

Ginuwine Tinnusee lingo.

See
Sean
Your.

Well I'll just keep having my German butcher make my stuff the old world way in a smoke house
Just dropped of more venison yesterday for pepperoni and jalapeno slim sticks

Your sausage is beautiful.

All the girls keep telling me that
They said it tastes better than it looks if you can believe that

Kinda fat and smoky.

You use a four blade razor to get that smoothness?

and a spit shine

I heat them for about 20-30 minutes to get the surface nice and warm, about 115F or so, then apply the smoke. Don't understand why you would want to have them completely dry?

Then again it depends on the type of casing used in the first place. Using a regular permeable/fibrous casing mainly used in smoking I would wet'in them evenly then I would cook them at about 30 minutes at 130F dry bulb, and inject steam to a wet bulb of about 110, with the damper open, then close the damper when I smoked (sealing the house). The casing was dry/tacky to the touch but the Relative Humidity keeps the meat surface ready to soak up the smoke.

So by contrast one could put some water in their smoker together with a wet bulb to those parameters then smoke. Mainly you just don't want a case hardened product before smoking.