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-   -   Smoked Ven Snack sticks with cheese and jalapeno w/pics (http://www.huntchat.com/showthread.php?t=50888)

Rancid Crabtree 05-03-2014 06:16 PM

Smoked Ven Snack sticks with cheese and jalapeno w/pics
 
Im evaluating some products from Frisco Spices so I pulled a bunch of venison trim out of the freezer as well as pork shoulder trim. I used 16 pounds of Venison and 9 pounds of pork shoulder and gave it a few days to thaw in the cooler.

http://i28.photobucket.com/albums/c2...psb9860529.jpg

I ground the meat last night through the 3/8 plate.

http://i28.photobucket.com/albums/c2...ps0bf425ed.jpg

I grind the night before the smoking because cure (Sodium Nitrate) is added to the meat and it needs time to cure the meat.

These sticks will also have mixed in with the meat some dehydrated and crushed Jalapeno as well as high temp cheese.

http://i28.photobucket.com/albums/c2...psf4be5944.jpg

This is the cure/salt. It normally pinkish in color.

http://i28.photobucket.com/albums/c2...psbebc84d0.jpg

I mix the seasoning and cure and jalapenos with 3 cups of water to better distribute it with the meat. Trying to mix dry seasonings with ground meat never works well and you end up with pockets of over seasoned as well as pockets of underseasoned meat. The cheese will be added later.

http://i28.photobucket.com/albums/c2...ps326c9fcf.jpg

After seasoning and mixing the meat is packed tightly so there are no air pockets and then covered and removed to the cooler overnight so the cure can do its work.

http://i28.photobucket.com/albums/c2...ps62d9a70b.jpg

This morning I preheated the smokers and then ground the meat a 2nd time. This time through a 1/8 inch hole plate.

http://i28.photobucket.com/albums/c2...psae0a7c1f.jpg

The cheese is added right before stuffing.

http://i28.photobucket.com/albums/c2...ps9f2073fa.jpg

Its kept frozen until its poured over the meat and then mixed in with the meat for even distribution.

http://i28.photobucket.com/albums/c2...ps19ae21c4.jpg

Then half is loaded into the 100 year old Enterprise stuffer and the wife and I get to work.

http://i28.photobucket.com/albums/c2...ps279da199.jpg

I normally use 19mm collagen casings but this package came with 21 mm so they will finish out a littler larger in diameter than my finger. Larger diameter just mean more time in the smoker.

http://i28.photobucket.com/albums/c2...psfbeff8eb.jpg

The stuffer tube I made will work for as small as 18mm (3/8 of an inch

http://i28.photobucket.com/albums/c2...ps416259a6.jpg

Collagen casings are edible but unlike natural casings do not need to be rinsed in water. They are used right from the package. I turn the crank and my wife regulates the fill to make sure they are not underfilled and so they donít burst. Collagen will split and burst if you try to get them too full

http://i28.photobucket.com/albums/c2...psd376068e.jpg

The lengths are coiled during stuffing. Its just easier to manage them that way.

http://i28.photobucket.com/albums/c2...psa02f598a.jpg

I start with the smoker preheated to around 100F and all dampers open. The coils are then straightened out and since my smoker was built with lots of head room, I cut them into 66 inch lengths and pinch the center where they will hang on the smoke sticks.

http://i28.photobucket.com/albums/c2...ps60cf63e3.jpg

For these sausages I will use a mix of Hickory and Pecan chunks.

http://i28.photobucket.com/albums/c2...ps74cc125e.jpg

After one hour of dry time I add the wood chunks to start smoking. Less in more when it comes to smoking sausage. You donít want soot or ash so a little smoke is all thatís needed.

http://i28.photobucket.com/albums/c2...pseedbf385.jpg

Throughout the morning and afternoon I slowly raise the temp to 180F. I have a remote probe in one stick of sausage so I can monitor the batch. When they get to 170F the door is opened and they are allowed to cool in the smoker.

http://i28.photobucket.com/albums/c2...ps9b3994dc.jpg

The distribution of cheese and jalapeno flakes looks good.

http://i28.photobucket.com/albums/c2...ps12513c63.jpg

When cool enough to work with, they are removed from the sticks and then cut into manageable lengths. They then are placed in the cooler overnight and then vacuum sealed. 25 pounds of meat with the water, cheese, spices and jalapenos came out to 30 pounds of pre-smoked sausage. The final weight of the finished product was 20 pounds.

http://i28.photobucket.com/albums/c2...ps5e2c64dd.jpg

Rancid Crabtree 05-04-2014 12:04 PM

What isnt going to get eaten in a week or taken to work tomorrow or gifted today got the vacuum job and will wait in the freezer.

http://i28.photobucket.com/albums/c2...pse24b0ede.jpg

skeet 05-10-2014 12:51 PM

Rancid..you are without a doubt one of the handiest people I have ever seen. The sausage looks good and am sure it is so. Thanks for sharing this with us. Do you ever make jerky or jerky sticks of any kind? Almost makes me want to get a smoker..Never did any smoking of meats...but did all of our sugar cured meats in the past. We no longer raise a hog. Or 2 because they get much bigger if ya have two.. We do have a beef critter out in the field this year.. So I am going to raise a little field corn this year..just for the final fattening up.

Rancid Crabtree 05-11-2014 05:20 PM

Quote:

Originally Posted by skeet (Post 347428)
Rancid..you are without a doubt one of the handiest people I have ever seen. The sausage looks good and am sure it is so. Thanks for sharing this with us. Do you ever make jerky or jerky sticks of any kind? Almost makes me want to get a smoker..Never did any smoking of meats...but did all of our sugar cured meats in the past. We no longer raise a hog. Or 2 because they get much bigger if ya have two.. We do have a beef critter out in the field this year.. So I am going to raise a little field corn this year..just for the final fattening up.

Yes and I think I posted a pictorial jerky build along here not long ago.


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