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Venison pepper sticks

 
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Gray Goat
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Joined: 25 Nov 2009
Posts: 699
Location: Crystal Lake, IL

PostPosted: Wed Dec 03 14 10:56 am    Post subject: Venison pepper sticks Reply with quote

I was lucky enough to get some venison from a friend so I made a batch of Venison sticks.



3lbs / 1360 grams venison
2lbs / 900 grams pork back fat or fatty pork
2 ounces / 56 grams salt
1 teaspoon / 7 grams cure #1
1 tablespoon / 16 grams black pepper
4 garlic cloves (see note)
1 tablespoon / 8 grams mustard seeds, toasted and ground
1 teaspoon / 2 grams fresh nutmeg
1/2 teaspoon / 2 grams ground cardamon
1 teaspoon / 2 grams coriander seeds, toasted and ground
1 teaspoon Red pepper flakes
20 feet sheep casings or 19 mm collagen

For safety reasons and also better flavor, I like to poach the garlic in a bit of saltwater and olive oil, then puree and add to meat mix

After stuffing, I let the sticks sit in the fridge overnight to cure and smoke cooked them the next day. Then they went back in the fridge for 3 or 4 days to dry out a little more
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06switchback



Joined: 16 May 2012
Posts: 13

PostPosted: Fri Dec 05 14 10:18 am    Post subject: Reply with quote

I just got done with my own batch very similar recipe just a lot more red pepper and some cayenne just to make sure it's hot enough (I like it hot) came out good wish I could figure out how to post a pic from my phone they are hanging out in the smoker for the night going to smoke them in the morning in the 30s tonight
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blues brother
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Joined: 16 Jun 2006
Posts: 95
Location: Barnesville, GA

PostPosted: Sat Dec 06 14 4:56 pm    Post subject: Reply with quote

Nice looking sticks Grey Goat. I have been making snack sticks for several years but have always used a preblended spice kit and would like to make them from scratch. Just a couple of questions about your recipe if you don't mind?

The 2 ounces of salt,...Kosher or non-iodized or pickleing?

The red pepper flakes you left whole or did you grind them as well?

Last question...how would you describe the heat? Gonna make some for my nephews for Christmas and dont want it too hot for them. The oldest is in high school the youngest is in middle school.

Thanks for your time!
Mike
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Gray Goat
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Joined: 25 Nov 2009
Posts: 699
Location: Crystal Lake, IL

PostPosted: Sun Dec 07 14 2:00 am    Post subject: Reply with quote

Thanks Mike Very Happy


Quote:
The 2 ounces of salt,...Kosher or non-iodized or pickleing?


I always use Kosher salt by weight, not volume

Quote:
The red pepper flakes you left whole or did you grind them as well?


The pepper flakes were left whole

Quote:
Last question...how would you describe the heat? Gonna make some for my nephews for Christmas and dont want it too hot for them. The oldest is in high school the youngest is in middle school.


I like things spicy but not crazy hot and these are not too hot in my opinion. You will start to get a little back heat after a few bites

I hope this helps and let me know how they come out Very Happy

Remember "No pictures, it didn't happen"
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blues brother
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Joined: 16 Jun 2006
Posts: 95
Location: Barnesville, GA

PostPosted: Sun Dec 07 14 11:34 am    Post subject: Reply with quote

Grey Goat,
Thanks for the answers! I just got a book in the mail this afternoon, I think the title is "How to make fermented sausage". Have not had a chance to open it up yet.
I will prolly make a 5lb batch or your pepper sticks monday when I am off work.
Oh, I will take a few pics.
Thanks again!
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NEVER TRUST A SKINNY COOK!!!
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Fridge
Hot Water
and a Bunk!
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blues brother
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Joined: 16 Jun 2006
Posts: 95
Location: Barnesville, GA

PostPosted: Thu Dec 11 14 3:36 pm    Post subject: Reply with quote

Ok grey goat. ...used your recipe. Turned out pretty good. Also made 8 lbs of bratwurst. Can't figure out how to insert pic. On my smart phone and I am not that smart. [/url]
_________________
NEVER TRUST A SKINNY COOK!!!
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Stumps Stretch
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Dutch Ovens
Discos
Fridge
Hot Water
and a Bunk!
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