Smokey Cajun Cheddar Venison Snack Sticks
Ingredients
9.5 pounds of ground venison from @jeff_hopp (Thanks Hopp!)
2 pounds of ground Bison from @heywoodsprovisons (Freezer clean!)
1-pound of BacoBurger from @heywoodsprovisons (Freezer clean!)
@thebeardedbutchers Cajun Flavor Snack Sticks DIY Bundle (used half of the kit) – it had the spices, cure, and 17mm Collagen casings
2.5 pounds of @thebeardedbutchers High Temp Cheddar Cheese (we wanted them extra cheesy!)
Water
0.5oz of C-Bind (Carrot Fiber Binder) from @thesa
Process
Since the meat was already ground, we just threw all of it in a lug and got to mixing. Once throughly mixed and tacky, we started stuffing. Stuffing ~15+ pounds of snack stick mixture through a 10mm horn was slow and required a ton of patience. Thanks @jessraymeade for your help and for keeping me mostly sane!
The snack sticks were allowed to cure in the fridge overnight before they were smoked to at IT of ~160°. They ran for ~3-hours at 180°, them ~40-minutes at 225°. We immediately cooled them in an ice bath, let them dry and bloom on the counter for a few hours, then cut and packaged.
Thanks to @dirksunvalley from @fur_forks_sake for the advice. YouTube videos from @thebeardedbuther, @chudsbbq, and #2guysandacooler also helped a ton! We still have a ton to learn on our sausage making journey!
Tools
Grinder: MEAT! 0.5hp Grinder
Stuffer: MEAT! 5lb Vertical Sausage Stuffer
Scale: 55-pound Digital Meat Scale and a Standard Kitchen Scale
Knife: Messermeister Kendrick BBQ 8” BBQ Knife
Thermometer: ThermoWorks Thermapen ONE
