Deer Sticks - Finally a Winner!
I've made beef sticks a couple of times but have not been impressed with the results. Thought I'd try some deer and totally redeemed my self.
15lbs deer meat, 10 lbs pork belly, Willie's snack stick seasoning l, 2.5 lbs of pepper-jack and 5 cups of water. This made for the perfect amount of fat IMO.
I have a large gravity fed smoker and previously had issue with the meat tasting like smoldered charcoal. This time I laid foil down on the racks and cooked the sticks at 165. I rolled them every 45 minutes until they were done.
After they finished they received an ice bath, dried and left on the counter for 3 hours, cut and then left in the fridge overnight before sealing.
All the flavors are spot on. Can't wait until I can order a Smokin It smoker and start doing this more often.