In the video, we used 6 pounds of Boston butt and 6 pounds of eye of round for a total of 12 pounds of meat.1 pound of jalapenos (or more depending on your spice level) 2 pounds of cheese half an ounce of pink curing salt 2 1/4 pounds of Bayou Dust. ⭕️⭕️ ⭕️⭕️ http://www.bitly.com/joinjaxx ⭕️⭕️Link to other gadgets I usehttps://www.amazon.com/shop/jaxxdrinkh20Slow -N- Sear: https://abcbarbecue.com/Meat slicing knife: https://amzn.to/2IZD55ACutting board: https://amzn.to/2LwFSorKudu Grill link ⭕️⭕️ http://bit.ly/kudugrilljaxx ⭕️⭕️Pit barrel Cooker www.bitly.com/jaxxpbcBayou Dust: https://smokehousebayou.com/?wpam_id=3The vacuum tumbler for marinating jerky: https://amzn.to/2U2h3oMThe meat slicer for jerky: https://amzn.to/3187CWwCheaper slicer https://amzn.to/2uDlcVxSong Title \"Cantina Blues\" by Kevin MacLeodMusic is shareware supplied by http://incompetech.com/ and is used with their permission.#beefsticks #snacksticks #howto #smokies #jaxxdrinkwater #curedmeats TheTactacam now also works with GoPro style mounts!For business inquiries go to the “About” part of my channel here to contact me: https://www.youtube.com/user/scottnra/about?view_as=subscriberAffiliate links are used in this description. I have made 2 batches with my new smoker, and the result was pretty darn good, but I think it could have been a little better. )Hakka Bros 15# Sausage Stuffer: https://amzn.to/34PASC7Glad Press n Seal Wrap: https://amzn.to/2NsPam6Want INSIDER PERKS? I prefer to do it overnight in the fridge and get a fresh start smoking in the morning. WHAT WOULD YOU LIKE TO SEE THESE \"STUDS\" MAKE NEXT??? After the second panful is consumed and no more smoke is coming out, move on to step 8. This requires a consistent temperature below 200°F. Been making venison snack sticks for the past 2 months and still have another 20 pounds to make up. As soon as the smoker starts to make smoke, put the rack inside, and put the lid on. I know how to do the summer sausage, Got about 10lbs in snack sticks what temp and ABOUT how long do I smoke the snack sticks? If you are using any type of wild game like venison, elk, moose, etc. Snack sticks can be made out of almost any meat block but you can’t treat an all-beef or pork snack stick the same as the one you are making out of a deer you got last weekend! That's correct, some recipes say to hang your sausage, snack sticks, etc. For as little as $1, you'll get exclusive (and FUN!) so I tried some venison sticks again. LET ME KNOW...I'M LISTENING. pork belly fat added to that. used a masterbuilt smoker and first set to 140 and ran for hour with no smoke. Byron's Butt Rub is a good choice. I start out low, around 145 to 150 degrees for an hour, then turn the temperature up to 170 degrees and continue to cook until the snack sticks reach an internal temperature of 150 degrees. Everything you need to know about how to make venison snack sticks is in this video! used a cabelas snack sticks mix and 75/25 mix for pork butt. benefits not available here and help us grow the channel! Stick are a real P.I.A in my opinion, I gave up on them awhile back. No smoke at this point. Don't forget to ! Preheat the Smoker to 100 degrees F, and then put the beef sticks in, plug in the probe and leave the meat for an hour. batch with 8 lbs. .Feel free to ask a question if you have any in the comments section below. Cooking the sticks can be accomplished in the oven, on a smoker, or in a temperature-controlled dehydrator that can be set to at least 160 degrees. These are similar to Slim Jims but without all the crap in them! Amounts of seasoning use will vary if you're not using Bayou Dust.) Try this venison snack stick kit out and you'll be hooked!Recommended equipment:Hi Mountain Pepperoni snack stick kit: https://himtnjerky.com/ (use code SGO10 for 10% off! As far as smoking goes that's easy if you have a PID. If not you'll have to hang around the smoker and keep an eye on it. The main secret for smoking this snack is that when we apply a low level of heat to this meat, the purpose is to dry it and not to cook it. in the smoker with vent fully opened on low setting for 1-2 hours, without smoke, to dry your meat. I use a tsp of liquid smoke per 5 lbs of meat, but mix that tsp of liquid smoke in 1/4 cup of water to dilute it, then mix with the meat. (Easily substituted using your favorite sausage/snack stick seasoning mix or BBQ RUB. you need to be using smoked meat stabilizer. www.amazon.com/shop/scottnra Any of your purchases will help support this channel!THANK YOU to these PATREON SPONSOR TEAM MEMBERS!GOLD LEVEL*NATHAN STINSON*SCOTT WARD*THOMAS FRANCOKEY LEVEL*DAVID MERCHAN(CHARTER MEMBERS! ** ' . These are similar to Slim Jims but without all the crap in them! . Could anyone with experience please help me with snack stick making. ⭕️⭕️Like what you ? Me and Brian from Smokehouse Bayou show you how to make beef sticks from scratch, also known as snack sticks, slim jims or smokies. How to make venison pepperoni snack sticks from the Hi Mountain kit. The video was mostly made as a step by step guide on how to make beef sticks. The issue is that with many smokers, it is difficult to keep your temperature below that level. elk meat and 2 lbs. Got the grinder working yesterday (thanks for the help) and stuffed some deer meat. They are sooo easy to screw up by overcooking, then the casings get loose. turned up to 175 for a couple hours. Then place in the smoker. The different mounts are what makes it so unique. After that time, increase the temperature to about 120-125 degrees F and leave it like that for about 4 hours. Available in most grocery stores. Usually you want to bring the sausage out of the fridge to warm to room temp or close to it. If smoke flavoring only: Replace the pan of chips once after it quits smoking. I made a 10 lb. How to make venison pepperoni snack sticks from the Hi Mountain kit. Let loose, experiment with different flavors. Buy Smokehouse Bayou Products Here : https://smokehousebayou.com/?wpam_id=3Follow along with us while we give you some tips and tricks for making these great little snacks.The list of ingredients will be below. Here's the gear we used:LEM GRINDER: https://amzn.to/2ti5wXpDOUBLE GRIND ATTACHMENT: https://amzn.to/31n9TxaSAUSAGE STUFFER: https://amzn.to/31fUe2nCOLLAGEN CASING: https://amzn.to/2u1DTCyStart out by using a blend of 50% pork \u0026 50% beef.
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