NO Casing Venison snak stix with Cheeze and Jalapeno

[merrell]

Mixed up a 22# batch of 60-20-20 venison, beef fat and pork butt to make snak stix. Made them with no casing. Packed into stuffer and cranked thru a 5/8 inch homegrown tube onto a plastic tray sprayed with pam and then flipped them onto my grates.





One rack full ready for the smoker.


A close-up...


Into the smoker for 3-4 hours


Some finished product pics.....

Bite size and slimjim size..


Ready to cut some more...


A close up..


It's in the bag....

[barkonbutts]

those look great! Nice job!

[merrell]

Now I get to do it all over again in a couple days. My nephew just called and said he got a nice 190# doe this morning. Wants me to do jerky and snak stix. No rest for the wicked I guess.

[Texas-Hunter]

Dude.. I have to give you points just on the PIA way you had to put them on the smoking screens.. And they look bad ass as well..

[Slanted88]

Man...I'm up after that!

[Mark R]

Sure look good!

[merrell]

Dude.. I have to give you points just on the PIA way you had to put them on the smoking screens.. And they look bad ass as well..

Once I got the hang of it, I can do them this way a lot quicker and easier than stuffing 19-21 mm casings. They take on better smoke flavor also.

[BIGGLOPEZ]

Look real good from here, what spices or kit did you use if you don't mind me asking....

[IrishChef]

You got it!

[minnbill]

Now thats Kick assBet they were great

[WALLE]

Nice looking sticks and nibblets, M!

Hey, what kind of cheese did you use? Just asking because I used regular shredded sharp cheddar in a batch of summer sausage and while the taste was great, the cheese ended up melted and a little "slimy".

thanks!

[merrell]

Look real good from here, what spices or kit did you use if you don't mind me asking....

I have been buying seasonings from here for 5 or 6 years...
http://stores.pghspice.com/-strse-Se...Categories.bok
what I use is a 50/50 mix of http://stores.pghspice.com/-strse-57...try/Detail.bok and http://stores.pghspice.com/-strse-57...Hot/Detail.bok. About the only thing I change is add a little more mustard seed. I have probably done 150# this season so far. I use the same mix for my summer sausage. If I add jalapeno, I grind them whole in the food processor to salsa consistency and add one heaping teaspoon per pound of meat. Hope this helps.....
They also have a kickass trail bologna mix also....http://stores.pghspice.com/-strse-56...il-/Detail.bok

[merrell]

Nice looking sticks and nibblets, M!

Hey, what kind of cheese did you use? Just asking because I used regular shredded sharp cheddar in a batch of summer sausage and while the taste was great, the cheese ended up melted and a little "slimy".

thanks!

I have just been using ex sharp cheddar from sams club and cube it about 1/4 inch. I bought a 5 # bag of high temp cheese once and worked a little better but not for the big difference in price. It will melt out a little when I do the no casing thingies.

[BIGGLOPEZ]

I have been buying seasonings from here for 5 or 6 years...
http://stores.pghspice.com/-strse-Se...Categories.bok
what I use is a 50/50 mix of http://stores.pghspice.com/-strse-57...try/Detail.bok and http://stores.pghspice.com/-strse-57...Hot/Detail.bok. About the only thing I change is add a little more mustard seed. I have probably done 150# this season so far. I use the same mix for my summer sausage. If I add jalapeno, I grind them whole in the food processor to salsa consistency and add one heaping teaspoon per pound of meat. Hope this helps.....
They also have a kickass trail bologna mix also....http://stores.pghspice.com/-strse-56...il-/Detail.bok

Thank you Sir...

[merrell]

No secrets here, Big....