How To Make Deer Sticks (Smoked Venison Sticks on a Pellet Grill) | The Bearded Butchers

[@WADYNASTY77]

I honestly don’t even care how this come out. Just the fact that your doing it with your son and passing down a skill set makes me happy it’s worth the watch!!

[@Sokren817]

Blah blah blah

[@HVACRTECH-83]

Rite on, I started making sopressat and sausages with my family at around the age of 8. I'm 42 now and make all sorts of salame and salciccia all year long and is a hobby that is most rewarding

[@allanlugo8095]

Fathers and sons....we need More of these... great job...God bless

[@chancecamp4752]

I just wanna thank y’all and y’all’s team for coming up with the DIY kits. Makes it so much easier to just buy the kits from you guys rather than searching around for all the products one by one. Keep up the greatness gentleman!

[@TheOnsetHunter]

Did you make on of the kits, how did they turn out?

[@Werno15]

Guys, thanks for taking the time to discuss the smaller horn. A lot of folks who make snack sticks utilize the "smallest" horn they have, but don't talk to the actual size. Kudos for mentioning the 10mm horn.

[@TheBeardedButchers]

You're Welcome!

[@donniegreathouse72]

I always thought doing deer sticks would be so much harder than this. I know now I can do this with any meat now. Thank you guys

[@TheBeardedButchers]

You got this, Donnie!

[@kingdonnie1932]

@@TheBeardedButchers thanks guys! 🎉

[@escapetherace1943]

@@kingdonnie1932 good luck man and smoke fish too if you haven't, it's beyond easy and I recommend 50%apple 50%maple on the wood ratio, nothing fancy just salt and sugar and smoke is the best fish

[@davidsignor7931]

The more you do yourself the more money you save at the butcher shop. We make our own bologna with pepper jack cheese turns out great for about 50 cents a pound. My son and grandson was in the stand with me tonight my son told me a friend of his spent 500$ to have 1 deer processed we do everything ourselves except sticks which I think I will be trying this

[@GHOSTINPLAINSIGHT]

Once again, a masters class in venison processing. Gentlemen, my very gracious thanks for all you do for us novice butchers! Blessings to you and your families! The wife says we need to come visit y'all and learn more!

[@TheBeardedButchers]

You bet!

[@sarwatali8384]

Best part is that your son is working with you. This feels very much like home

[@garypenyak9199]

My family are the Pittmans, Bakers from Wooster, Wadsworth, Creston and Rittman I'm absolutely addicted to your channel , love the local boys and I have watched in its entirety the history of your company love it ! true American hometown boys!

[@TheBeardedButchers]

Awesome, Gary! Thank you!

[@adambowhuntz]

I'm so happy these guys wanna share their tips and tricks, thank you guys.

[@Rondvooo]

Thanks!

[@kennynewton551]

I wish you guys lived in my Hometown of Va . 🙏Much respect cause to me you both represent what the true testament of great faith and family quality of life has been given to you to share what you love and give forward so everyone can enjoy the greatness of your personal rewards. I’m looking forward to trying everything out. Y’all are the best.

[@joshtrauger3088]

As a kid I helped my step-dad and his dad make sausage every year. Your sons will cherish these times forever.

[@terryrlmg1717]

Bandsaw and hand saw I like when you do it original how it was back in the day you guys do great work don't stop keep rolling

[@kevinburns671]

At the shop I work at, we used to use a Gemini mixer grinder set up. It worked, but a pain to set up, take apart and clean. We now have a single industrial mixer grinder. We also have a hydraulic sausage press, allowing us to pump out 40/50 pounds of sausage at a time. One place I used to work at, we hand a table grinder and manual sausage pump, which was a pain. Now, it’s a lot easier to do more production in less time.

[@crockerscrazyliving3619]

Amen guys the more I watch the more I like you both, teaching the next generation and everyone. Thank you for your hard work

[@TheBeardedButchers]

Thank you for watching!

[@MrChrissnowden]

Awesome video fellas! Boys are getting big! Please keep doing what y’all are doing!! Keep getting the message out about the outdoors because it is a awesome place to be!

[@TheBeardedButchers]

That's the plan!

[@Barry-p4u]

I agree having your son with you as you do this. I've been smoking just about everything under the sun for sixty years. The one thing I do different, rather than adding water I use salt reduced soy sauce. It really makes a difference.

[@mxgtruepackfan2336]

My son and will be going hunting with his pop pop this year and can't wait to teach him how to process his own harvest from after the first shot is fired to dragging to the truck to putting it in the freezer I'm here trying to figure out whose more excited myself or my son. Great job involving your kids in the process and teaching them just awesome 👌 👏 👍.

[@TheBeardedButchers]

Good luck this hunting season, enjoy it with your son! Take care, thanks!!

[@mxgtruepackfan2336]

@@TheBeardedButchers will do and same to you this hunting season God bless.

[@SquirrellyDan88]

Getting into making my own for me and my family. So glad I was able to see this and realize it’s not that hard! Thanks guys!

[@trevorrandlesoutdoorsiowa]

I watch a lot of your guys stuff and it’s very helpful. I do have to say I’ve never finished snack sticks in 4 hours on the smoker but I’m going to try the same temps you did I’ve got a 20lb batch going in the smoker tomorrow before work. Only issue is it’ll be single digits tomorrow

[@eddiewilson8119]

Thank you guys for sharing this recipe!and it looks so delicious 😋!

[@TheBeardedButchers]

Enjoy, Eddie!

[@maryhollins5876]

You got me ,for a minute I thought you was by yourself to do it all, I'm glad that Seth is with you 😝😝😝😝

[@tinafriesen7115]

Well we finished butchering the deer that I got on Tuesday and butchered it on Wednesday and were done at 4 pm and ground it on Wednesday and made snack sticks yesterday and used my cabela's carnivore meat grinders smallest stuffing horn to stuff the snack sticks.

[@johnknorr1140]

I’m in my Treestand hunting right now watching this video here in Pennsylvania I have three deer tags to fill and you guys gave me a good idea what to do with them if I’m lucky enough to fill these tags

[@AKM8829]

I just got y’all’s grinder! Getting mh stuff together to get a deer this weekend. I can’t wait to make snack sticks

[@rwilson208]

Another great educational video to show us how to make these same great products just like the ones that you sell in your market.

[@TheBeardedButchers]

Our pleasure to educate, Ron! 🔥 Enjoy!

[@KenTrimble]

love my grilla grill! I need to start doing this myself and not pay. Love the fact your doing it with your son!! You guys are awesome!

[@mattgantz2576]

I'll be heading to Cleveland next week and will stopping into the store, can't wait!

[@DigBickRandy-q9w]

I found a beard hair inside the meat in the last pack i bought. I was very pleased. 10/10

[@АндрейТарасов-с4л]

Это не бороды😂

[@piotrmotyka1004]

Why do I love watching people cutting meat 🥩? Especially by these Pro Guys.

[@TheBeardedButchers]

It's like ASMR, but for meat-cutting🤷‍♂️

[@johnsamuels9096]

Awesome. You guys come up with something new from to time. That's why , i never miss any of your videos.

[@danweaver5787]

If anyone out there wants a mouth watering venison burger, use the black seasoning. I added 20% beef brisket fat and 6 oz seasoning to 12 lbs. 1 coarse and 1 fine grind then formed into 5.5 oz (1/3 lbs) patty with a patty press. Grilled from frozen n sprinkled more black seasoning on both sides as I grilled. Took them to 150 internal temp then let em rest for 10 minutes after adding a slice of cheese on each one. Buddy’s wife (who doesn’t like venison burgers) said I’ll take more of those 😎 😋

[@spook233]

You totally need fat for a burger. A lot of people miss this and have sadburgers instead

[@donaldchristopherhernandez735]

They where very delicious as you said that they would be cooking them for us all to eat them up right off the fire pit.

[@scottsmith507]

I bought waygu beef fat from these guys. 2 1/2 pounds to 10 pounds of venison. Best burgers ever had. Not cheap, 40 $ plus shipping.

[@marktrudel4212]

I've done this all manual stuff and no knowledge it was great stuff but I wish I would have this info back in the day there was no utube lol nice and concise vid guys makes me wish I could still hunt

[@nousername4956]

Love you guys and love seeing the kids get into this with you. Putting an order in for some of your seasoning kits next week. Glad you’re using Grilla grills now 🦍

[@TheBeardedButchers]

Hope you enjoy!

[@tommyrt681]

Awesome video, guys. Thanks for sharing the entire process with us all.

[@dale1090]

I'm so glad that I am not the only one who issues a Dad Tax!

[@dmart1434]

Love making snack sticks. I do more.than 100 lbs a year. Just started using your Cajun kit and love them.

[@TheBeardedButchers]

Glad you like them!

[@jeff2351]

Finally a video that’s not 2 yrs old. Congrats!

[@DareDog.]

They have new videos out all the time.

[@carolmiland9665]

Good to see you this am. Sticks sound and look yummy. Have a great day..take care

[@TheBeardedButchers]

Thanks, Carol! Enjoy your deer sticks!

[@mr.Mikeyboy]

Thanks boys!! I asked and u delivered! I made summer sausage and sticks!

[@richardbunch5160]

I don’t always comment on your videos but believe me I watch all of them. Love me some snack sticks. Y’all be good!

[@TheBeardedButchers]

We highly appreciate the comment, Richard! Hope you're enjoying our videos 😉

[@michaelmiller1109]

I have never wanted to butcher my own meat, despite my great grandfather being a butcher. But I keep watching your videos and you do make it appealing. But really, I just want a butcher like you near me.

[@travisjewl]

If anyone is questioning on to get their DIY kit. Don’t. It’s super easy and if you follow the video it makes a lot of snack sticks . Sooo damn good

[@clbrewdad]

I make a cold smoked cured stick that is a very similar process except I remove the casing from my sticks. Great video!

[@TheBeardedButchers]

That's a great idea!

[@duanelawrence78]

God bless you Guys everytime I watch your videos I get so hungry. That is a complement for sure!!✌️🇺🇲

[@TheBeardedButchers]

Our pleasure!

[@ruckusmaximus3764]

Will be ordering some of the diy mango tango brat system very soon

[@BigP.Energy]

Just ordered a kit from you guys for the first time.

[@jarrodabbott385]

Best processing videos on here

[@camc8923]

You should do one like we do in the field and just straight debone in the field (or your shop). Yes there are certain cuts you don't get but would nice to see professionals do what some of us do without the big boy tools we all dream to have.

[@DareDog.]

They have 4 deer processing videos.

[@GD-xj3jd]

LOL, "Dad Tax", I love it! Dang, after watching this, I'm drooling! Another fantastic video with tons of educational pointers. Thank Ya'll..

[@aliciagutierrez2536]

I'm so used to beef sticks, definitely need to try these

[@surpress3d606]

If anyone’s wondering scotts mom the meatloaf reference was will Ferrell in wedding crushers 😂

[@TheBeardedButchers]

🤣 precisely

[@toddmokiao1039]

Thank you for sharing, always looking forward to your next utube episode. Really enjoy watching and so entertaining. Bless both of you. Aloha from Hawaii

[@TheBeardedButchers]

Thanks so much, Todd! Knowing you guys are enjoying and looking forward to our next videos are what keeps us going and motivated 👌

[@jonfillion3732]

first ever prossesing day here later. can't wait to see how it turns out.

[@jonfillion3732]

start time 800PM note to self: invest in a good butcher kit. 4 inch folding saw on a buck knife makes life harder then it needs to be. After and hour and change have this 200 pound buck into primals.

[@bobsbarnworkshop]

When I make a 25 lb. batch of venison snack sticks or summer sausage I just buy a Pork butt, trim off the gross fat cap and chunk it up, usually about 7-8 lbs. then just top off with venison up to 25 lbs. simplifies the process!

[@cnoodle7650]

Love it. Personally, I stopped cutting bones when CWD showed up. It takes longer with only a knife but I will be attempting the sticks this year

[@kevinwest4488]

here i am watching an AWESOME BEARDED BUTCHERS instructional again.

[@TheBeardedButchers]

Welcome back, Kevin! How is it so far? 😉

[@kevinwest4488]

@@TheBeardedButchers anyone can follow your instructions... it is the equipment you recommend that is top notch... the how to... step by step.. really is an confidence builder.. there are so many recipes you have shared with your seasonings.. even the cooking/times/temps.. its all there.. it is why im here watching.

[@kevinwest4488]

by far.. the number1 you tube channel i follow.. and i subscribe to many..

[@andrewsinclair789]

Thanks for the video. I got one of your DYI kits and getting ready to give it try.

[@terrynicewonger5434]

What’s your best Suggestion for venison snack stick seasoning if I enjoy a little bit of spicy taste…? I’m glad I found your channel!

[@billybushmaster]

Bravo you Men always make my mouth water. One day I will be able to try to make some hopefully 😃☺️😃

[@brucewells3609]

You needed to try both .cleavers on each side of the lamb on the first one. Using cleavers personally the weight makes a enormous difference.

[@wlmgpab]

Great content fellas! Have you ever tried dried cranberries (craisins) in your meat sticks? Very good with bison or elk, a bit of sweet. We call them pemmican sticks, after the native method of food preservation using mashed smoked dried meat, berries, and fat. Serviceberry is good too. Great energy food during a hunt.

[@shonsadler3817]

You guys are awesome! I'm always glad to see the great things you do

[@TheBeardedButchers]

Thanks so much!

[@patrickgilbreath7645]

It is important to involve the younger generation in the processing... good thing for them.

[@TheBeardedButchers]

Couldn't agree with you more!

[@giovannipuzo2078]

Salsicce spettacolari...... ottimo lavoro 👍👍👍💯💯💯

[@andrewklassen6949]

Love your videos! This looked incredible!

[@TheBeardedButchers]

Glad you love it, Andrew! Will you be making your deer sticks soon?

[@andrewklassen6949]

@@TheBeardedButchers that’s the plan! Still fishing until our lakes freeze up and then time to put a little venison in the freezer! Keep up the great work you guys. I’ve learned a ton from you all over the years.

[@jesseweaver_fuyt]

Love to see a sweet bologna recipe and home smoke it. My family does a lot of deer bologna.

[@tomtheplummer7322]

My antique meat grinder is a hand powered that my Dad’s Dad had on the farm. Some amusing stories about grinding horse radish. Flight goggles and a bandanna. Still teared up. 😂🥵

[@TheBeardedButchers]

Thanks for sharing!

[@coreyshinko8568]

You guys are awesome I will be making a trip out to your guises store I’m very excited to check it out in person!!

[@TheBeardedButchers]

Looking forward to your visit!

[@CHOPPERBLAZE1717]

I live in Coshocton ohio, I'm coming to check out your place! Kind of a long drive... but I'm looking forward to it!

[@TheBeardedButchers]

Awesome! When you visit our store, have fun!

[@jeffreyspilker2209]

Nice job Ben on the kill. Beautiful stix

[@colinhamm633]

One thing I think you guys should mention if you do another video like this is that the cure is also a binder for the meat along with the protein extraction. I tried making ground beef jerky with and without a cure and the difference was huge

[@Jake_M]

You should put together a DIY snack stick kit with the Pepper Jack cheese

[@murchlk]

I’m gonna try out the seasonings you guys have. Got a doe this morning that will be made entirely into sticks other than the straps and tenders. I wish I would’ve waited to buy my grinder, I got the cabelas carnivore 1hp I should’ve waited and got this one.

[@TheBeardedButchers]

Woohoo! Have fun, Luke!

[@TheOnsetHunter]

Did you make on of the kits, how did they turn out?

[@murchlk]

@@TheOnsetHunter ended up buying the cabelas original because I got a gift card for my birthday lol. Did 18lb of venison and 3lb of hickory smoked bacon ground together then added 2lb of high temp cheddar. They turned out great people fight over them when I open a pck

[@grizz23]

I think I might pick up one of your kits and give sausage making a try with the big buck I shot this season

[@drucius42]

Love to see a Grilla Silverbac especially on the AT cart; your's look shinier than mine at this point. Looks like you need the Grilla Jerky rack though, you'd be able to crank out almost twice as many sticks per smoker.

[@TheBeardedButchers]

That would be cool!

[@dennispropheter9724]

That video was very informative and now I can do my deer this season and make some nice meat sticks.

[@TheBeardedButchers]

Hope you enjoy!

[@dethTr0ll165]

I have got to try these for sure this season!

[@TheBeardedButchers]

Definitely a must 👌

[@kaitheramptruckman7539]

Wow love it!! Think once I get back from Italy I’ll be back hunting again!!

[@jelizabethpetrie6656]

Kudo’s to Benson! Congrats🎉 Love your how to videos. Can you do a series on us consumers getting educated to get our best efforts for our proteins working with our butchers. And then how to keep and cooks various cuts. Love it!

[@karsniafarms]

Am I the only one that wants to see the commercial way of the sticks being made sounds pretty neat

[@jimmiemeeks9795]

Awesome job everyone appreciate y'all grace don't slack up he needs it 🤣

[@melissahamm8122]

Hi Men,those sticks look even better than the jerky!!

[@unclebob540i3]

Well done Ben! Looks good, I'll have to try this.

[@stop736]

That’s the perfect amount for me to get through the first week of deer camp. And I’m not sharing! LOL😂

[@MattFerguson-p1b]

Do you guys use a cure accelerator before smoking? Or let the meat rest for a day before smoking? I haven’t heard you guys mention anything about cure accelerators or resting periods. Thanks!

[@IanNubbit]

This was my ALL TIME favorite growing up on Michigan. Im so sad I don’t get some. Especially with some cheese mixed in

[@aquagamer1212]

I remember one of my high school classmates brought in venison sticks and they were delicious! Haven’t had them sense unfortunately (fresh ones, not slim jims)

[@SROTV..southernrebeloutdoors]

I love watching yall. I do want to make a suggestion for yall can yall make an original flavor breakfast sausage and a original flavor meat snack stick aka slim jim seasoning packs

[@christopherjacobs2746]

It's 1:30 in the morning watching this is making me hungry love venison

[@KennyB9871]

Love your guys content! 🙌👊

[@TheBeardedButchers]

Woohoo!

[@marcusgracebowhunting]

Great job guys. I'm probably going to try your product this year when I get a dear

[@TheBeardedButchers]

Awesome! Thanks!

[@marcusgracebowhunting]

It was good

[@ericbenefield4520]

Can’t wait to order and try some of these. Thanks for another great video! One question, how do you store the vacuum packages? Do you keep them frozen or are they shelf stable and if so, for how long? Thanks again!

[@ejsocci2630]

Talk about awesome 👏🏻 awesome 👏🏻 thanks

[@4589scott]

Your 17mm casings will fit on the 13mm horn, you just have to take your time & thread them on.

[@robertkenney2182]

What's a good pork substitute, I'm from the US, but I work in a country where pork is not available. But I can get Venison fairly easy. I love using BB black on eye of Round, Jerky, and I wanted to try this with venison.

[@robertlamb7513]

Thank you for the info of for every five points for deer you add one pound of pork you did not realize you said that but when you talk about how much pork you add you said that in a roundabout way

[@johnlukasik8045]

I am one person, and live alone ! I couldn't afford all those tools needed to process all that ( not that I wouldn't love to ) ! I was curious if The Bear4ded Butcher does a Mail-Order on any of those snack sticks ? Especially the Venison ones ? I love watching , and dreaming about eating most everything you guys cook ! Thank You for posting your video's !

[@DareDog.]

They don’t sell the venison ones. They use to sell beef sticks online. Not sure if they will be back In stock. Thinking cause of the shortages is why.

[@claylatour1899]

Is there a need to let the sticks sit in the fridge overnight with the cure in it? Or can you stuff the casings and then go straight to the smoker?

[@LANCEBARNES13]

Do these need to be refrigerated after you seal them up or will they last on a shelf in the pantry ?