Wednesday, October 31, 2007

Venison Hot Sticks

Ken Sparks, a fellow forum member on the Texas BBQ forum has a killer recipe for Venison Hot Sticks that I thought some of you might like to make out of this years deer harvest. Here is a link to the best BBQ forum on the web with lots of great recipes and tips on BBQ.

Venison Hot sticks

2 1/2 pounds ground venison
3/4 pound fatty ground pork
2 teaspoons canning salt
1 teaspoon Morton Tender Quick
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons cayenne pepper powder
1 teaspoon onion powder
1/4 teaspoon ground coriander seeds
1/4 teaspoon garlic powder
I like the meat mixture around 80/20 So if you want it more moist go to a 70/30.. Also for larger amounts adjust your measurements accordingly.. Mix all ingredients and until tacky.. rest in frig for a couple of hours while you clean up the work area.. You can use a jerky gun to shoot it ..Or insert into casings.. Put in frig overnight the longer it sets the better the flavors get.. No more than 24 hours. Put on your smoker or in the oven for 4 to 6 hours.. Or 160* internal temp.. Cool on a rack and refrigerate... You can vacuum seal and freeze them in small batches..So when you’re hungry for a few sticks..Pop some out and thaw...

Enjoy Ken Sparks and Wild Ed

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