Bambi Sticks

Tonight was my first attempt at making deer sticks with some of my end of the year venison. Tonight was the prep night and tomorrow it will hit the smoker.

Finished product

Finished product

SMOKED BAMBI STICKS
This is a recipe for 5 lbs.

5 lbs ground venison or 3.5 ground beef and 1.5 ground pork
(or a combo with vension & beef/pork)
**My last batch, I used 80% lean venison; 20% fatty pork (pictured below)
7.5 tsp salt
1 t cure#1
2 tsp of liquid smoke (optional—depends on how smokey you want ’em)
4 t fresh ground black pepper
2.5 t mustard seed
2.5 tsp fennel seeds, slightly crushed
1 1/4 t anise seed
1 1/4 t garlic powder
**If you want spicy, add hot pepper flakes to taste.
17-20mm collagen casing
Grind (medium plate) & then mix all ingredients. Put in fridge overnight. Next day, stuff at your desired lengths so they fit in your smoker. Smoke these at no higher than 175° until you hit 162°—about 4-5 hours, depending on conditions. Let cool & hang to bloom. I chill them overnight & slice to size the next day.

Here is the link for where I found the above recipe:

http://www.thesmokering.com/forum/viewtopic.php?t=60766&sid=935128e52d218d13c41fdfe8dba4cb6d

The Grind and stuff

The Grind and stuff

 

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