Making Snack Sticks In The Oven

Making homemade snack sticks with a mixture of venison beef and pork.

Making snack sticks in the oven.

2 tsp. Garlic powder hand grinder with stuffing attachment 1 box 22 millimeter sheep casings aluminum foil meat thermometer. Fennel seeds tsp. Thickness fat content casings or no casings etc.

Liquid smoke tsp ground black pepper tsp. The beef sticks need to reach an internal temperature of 150 degrees fahrenheit. Grinding the meat with my new grinder i got for christmas stuffing the casings with t. Cooking the sticks can be accomplished in the oven on a smoker or in a temperature controlled dehydrator that can be set to at least 160 degrees.

Mustard seed 2 tsp. Mustard seed tsp. Garlic salt 1 tsp. Ground beef 1 lb.

Meat curing product must contain salt and sugar. It takes about 6 hours. Coarse black pepper 2 tsp. Hickory smoked salt 5 tsp.

Things you ll need 2 lbs. I only finish mine in the oven for 15 minutes set at 200 rack all the way up. I do mine in a dehydrater set at 155. We show how to make snack sticks with and without collagen casings from g.

Watch detailed instructions on how to make snack sticks with your wild game meat. Snack sticks are a meat snack and semi dried sausage that are stuffed into a small diameter casing. Ground pork bowl 1 tsp. For snack sticks you really want to start them out at 125 for 1 hour and then 140 for 1 hour before moving on to 155 for 2 hours and then 170 until the internal temp of the meat reaches 160.

A lot of variables come into play. Leave the oven door cracked. Typically a collagen casing is used but it is also acceptable to use natural casings or even make skinless snack sticks. I start out low around 145 to 150 degrees for an hour then turn the temperature up to 170 degrees and continue to cook until the snack sticks reach an internal temperature of 150 degrees.

After the beef sticks cook for one hour close the oven door.