|
|
Post subject: Venison snack sticks - medium heat  Posted: December 13th, 2011, 12:44 am |
[Medium heat venison snack sticks]
[venison]
[Approximately 3 dozen 6-8 inch sticks]
[2 days prep time, 3(moist)-5(dry) hours cook time in the oven]
[5 pounds of ground venison
2 tablespoons of canning salt
1-1/2 teaspoons of Tender Quick®
1 tablespoon of Accent® seasoning
2 tablespoons of liquid smoke
4 teaspoons of garlic powder
2 teaspoons of ground red pepper
1 tablespoon of cayenne pepper powder
2 tablespoons of crushed red pepper
1 tablespoon of coarse ground black pepper
2 tablespoons of light brown sugar
(Optional)
1/4 cup dry nonfat milk (for moisture retention)
3/4 inch callogen casings]
[Combine the salt, Tender Quick® and seasoning salt with the ground deer meat. Knead the meat thoroughly to mix in the salt mixture. Place the meat in the refrigerator for two days, mixing well twice each day. Before mixing for the last time, add the remaining ingredients (include the dry nonfat milk if you like moist sticks). Mix very well, then form into rounds or stuff into casings, and dehydrate/smoke/bake in the oven. I bake mine in the oven on low, with the door propped open, hanging from the racks for 3 hours with a drip pan below them to catch any drippings.]
Don't forget to check out the FAQ's and Rules.
ZERO TOLERANCE SPAM RULE!! Click here and read or you could be BANNED!! NO EXCEPTIONS!!
There's 3 types of people in da world, those that can count, and those that can't.
|
Out spreading viagra on my morel spots.
|
|
|
Register
