Welcome to the Gulf Shores Pier Fishing Forum.
Results 1 to 3 of 3
Like Tree5Likes
  • 4 Post By fordguy
  • 1 Post By fordguy

Thread: Venison snack sticks part 2

  1. #1
    Senior Member
    Join Date
    Dec 2015
    Location
    Oklahoma
    Posts
    576
    Thanks
    67
    Thanked 256 Times in 89 Posts

    Venison snack sticks part 2

    I had a request from the other half (occasionally the better half) for maple/sage breakfast sausage snack sticks. This is what i came up with.
    2 lbs ground venison
    1 lb (or a little more) ground pork
    3/5 tsp pink curing salt
    3 tsp plain white salt
    2-1/2 tsp sage
    1-1/2 tsp thyme
    1/2 tsp rosemary
    1/2 tsp black pepper
    1/2 tsp allspice
    3/8 cup maple syrup
    3/4 tsp crushed red pepper

    Mix all ingredients well, and allow to rest in refrigerator over night. Stuff into 21 mm casings and cook at low temp (175-200) for 3-4 hours. Cooking time is adjustable- just make sure you pass the minimum temp for pork. Best to arrange them so that they can drip and not sit in the grease while cooking. Also, don't be afraid to flip them. 2 or 3 hours into the cooking process if they are laying down and not hanging.

    You may (if desired) skip the casings and make them into patties, fry and eat. If you're making them for immediate consumption you can skip the pink curing salt. Enjoy.
    Last edited by fordguy; 02-07-2020 at 08:24 PM.

  2. The Following User Says Thank You to fordguy For This Useful Post:


  3. #2
    Senior Member
    Join Date
    Feb 2017
    Location
    E Tn
    Posts
    215
    Thanks
    56
    Thanked 17 Times in 13 Posts
    Sounds like a lot of curing salt, Haven't made any in a long time, might have to fix that lol.
    Last edited by mike243; 03-07-2020 at 03:04 AM.

  4. #3
    Senior Member
    Join Date
    Dec 2015
    Location
    Oklahoma
    Posts
    576
    Thanks
    67
    Thanked 256 Times in 89 Posts
    A lot of curing salt? Its less than a teaspoon. 3/5 is equal to 60% of a teaspoon.

    The recommended quantity of pink curing salt is 1 tsp per 5 lbs of meat. So if one were to use, say 3 lbs of meat the quantity of curing salt would be 3/5 of a teaspoon.
    Last edited by fordguy; 03-09-2020 at 09:29 AM.
    benhunts likes this.

 

 

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •