Hunter115522 Posted September 20, 2022 Share Posted September 20, 2022 Got 10lbs of venison/pork snack sticks on the Traeger. I did 50% venison and 50% ground pork. Not straight pork fat, but regular ground pork. Last time in my electric masterbuilt I did a 70/30 ratio and they were a bit dry so I figured I'd do a 50/50 for a juicer stick. First time making them in the Traeger so we'll see what happens. Asbury24, SPEARFISH, Greybeard and 12 others 15 Link to comment Share on other sites More sharing options...
Integracingsr Posted September 20, 2022 Share Posted September 20, 2022 looks really good! Hunter115522 1 Link to comment Share on other sites More sharing options...
Asbury24 Posted September 20, 2022 Share Posted September 20, 2022 Nice! Looks good Hunter115522 1 Link to comment Share on other sites More sharing options...
electricstart Posted September 20, 2022 Share Posted September 20, 2022 Keep us posted, do look good. Hunter115522 1 Link to comment Share on other sites More sharing options...
Nanuk Posted September 20, 2022 Share Posted September 20, 2022 Looks Good, exactly the ratio I use 50/50 or 60/40 . Go easy with temp so you don’t render the fat from the meat .. post up finished product Hunter115522 1 Link to comment Share on other sites More sharing options...
archer36 Posted September 20, 2022 Share Posted September 20, 2022 Terrific! Hunter115522 1 Link to comment Share on other sites More sharing options...
Cousin Brown Posted September 20, 2022 Share Posted September 20, 2022 Looks great Hunter115522 1 Treestands don't demand, treestands don't complain, treestands simply ask me to sit down and listen. Link to comment Share on other sites More sharing options...
MGHunter66 Posted September 20, 2022 Share Posted September 20, 2022 Love snack sticks, look great Hunter115522 1 AWM Link to comment Share on other sites More sharing options...
Hunter115522 Posted September 20, 2022 Author Share Posted September 20, 2022 Can't believe how good these came out on the Traeger pellet smoker. Got that nice wrinkle I was never able to get in my electric. Did a 10 min ice bath when internal temp high 165 (took 6 hours.) I have them blooming now at room temp, and will leave them out about an hour. Then into the fridge for a few hours before I slice and package. hammer4reel, megavites, Roon and 6 others 9 Link to comment Share on other sites More sharing options...
DJ0808 Posted September 21, 2022 Share Posted September 21, 2022 They look great!! Hunter115522 1 Link to comment Share on other sites More sharing options...
deerkiller18 Posted September 21, 2022 Share Posted September 21, 2022 Looks great. Recipe? If you don’t mind Hunter115522 1 Link to comment Share on other sites More sharing options...
Buckeyes11 Posted September 21, 2022 Share Posted September 21, 2022 Looks delicious! Hunter115522 1 Link to comment Share on other sites More sharing options...
Hunter115522 Posted September 21, 2022 Author Share Posted September 21, 2022 (edited) 15 hours ago, deerkiller18 said: Looks great. Recipe? If you don’t mind Sure. I used 5lbs venison, and 5lbs of store bought ground pork (10lbs total.) Mixed in PS Seasoning #484, as far as the amount, use what it calls for, for the amount of meat you're using. IMO a good kitchen scale makes life a million times easier for things like snack sticks, summer sausage, etc.. I used 260 grams of 484 for 10lbs. Mixed it up good by hand. I then added 13 grams of pink cure to 1.5 cups of water, and stirred it until dissolved. I added this to the meat, and mixed again by hand. The next step is not necessary, but I find it takes the sticks to the next level.. I added encapsulated citric acid (42 grams) and mixed it again. Don't over mix if using ECA, you don't want to rupture the ECA, you want it to melt on its own while smoking. ECA is a cure accelerator, and gives smoked meat that tangy taste. Again, only use if you want that tangy taste. If using ECA, you stuff, and smoke immediately. You don't hold the meat overnight. If not using ECA, let the cure do it's thing over night. I stuffed into 19mm casings, which are my go-to now. I've used 17mm, but I like the 19's better. I pre-heated the smoker to 165 (this is the lowest mine goes) and let them got for 2 hours. I bumped the temp to 185, for another 2 hours. Bumped the last time to 195, for 2 more hours, when internal temp hit 165, I pulled, and put them in a cooler with water and ice. Left them in the ice bath for 12 min, transferred to a wire rack, and let bloom (dry) at room temp for an hour. I put them into the fridge overnight, instead of cutting and packing. This is an important step IMO, the casings turn out real good if you let them sit over night before packing. I'm no expert at this at all, but I've made several batches.. lots of trial and error. Any questions, I'll do my best to answer. Edited September 21, 2022 by Hunter115522 SPEARFISH and Codaboy 2 Link to comment Share on other sites More sharing options...
megavites Posted September 21, 2022 Share Posted September 21, 2022 would you stick with the same 50/50 ratio using a jerky gun? I just got one. Hunter115522 1 Link to comment Share on other sites More sharing options...
deerkiller18 Posted September 21, 2022 Share Posted September 21, 2022 1 hour ago, Hunter115522 said: Sure. I used 5lbs venison, and 5lbs of store bought ground pork (10lbs total.) Mixed in PS Seasoning #484, as far as the amount, use what it calls for, for the amount of meat you're using. IMO a good kitchen scale makes life a million times easier for things like snack sticks, summer sausage, etc.. I used 260 grams of 484 for 10lbs. Mixed it up good by hand. I then added 13 grams of pink cure to 1.5 cups of water, and stirred it until dissolved. I added this to the meat, and mixed again by hand. The next step is not necessary, but I find it takes the sticks to the next level.. I added encapsulated citric acid (42 grams) and mixed it again. Don't over mix if using ECA, you don't want to rupture the ECA, you want it to melt on its own while smoking. ECA is a cure accelerator, and gives smoked meat that tangy taste. Again, only use if you want that tangy taste. If using ECA, you stuff, and smoke immediately. You don't hold the meat overnight. If not using ECA, let the cure do it's thing over night. I stuffed into 19mm casings, which are my go-to now. I've used 17mm, but I like the 19's better. I pre-heated the smoker to 165 (this is the lowest mine goes) and let them got for 2 hours. I bumped the temp to 185, for another 2 hours. Bumped the last time to 196, for 2 more hours, when internal temp hit 165, I pulled, and put them in a cooler with water and ice. Left them in the ice bath for 12 min, transferred to a wire rack, and let bloom (dry) at room temp for an hour. I put them into the fridge overnight, instead of cutting and packing. This is an important step IMO, the casings turn out real food if you let them sit over night before packing. I'm no expert at this at all, but I've made several batches.. lots of trail and error. Any questions, I'll do my best to answer. Thanks a lot look forward to giving it a try in the next couple weeks Hunter115522 1 Link to comment Share on other sites More sharing options...
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