How to make Deer Smokies (Sticks) and Smoke Them on a Pellet Grill | The Bearded Butchers

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In this video, Seth will show you how to make deer sticks (smokies) with 12 pounds of trimmings, seasoned with our Bearded Butcher Cajun Blend, using some simple tools and a Traeger 885 Ironwood Pellet Smoker.
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The deer bratwurst video mentioned by Seth bit.ly/2lQPNdR
Like Seth says in the video, you can make smokies (sticks) using the exact same process with:
Beef sticks
Bison sticks
Elk sticks
Venison sticks
Lamb sticks
bit.ly/3zQMaHA The 17mm edible collagen casings we used
The best butcher knife: bit.ly/3MEJW5U
(and the custom leather knife sheath): bit.ly/43EdtTk)
The Bearded Butcher knife sharpener: bit.ly/2kgrqWy
Bearded Butcher knife set (knife, sheath, and knife sharpener): bit.ly/43qrHa9
Check out our Bearded Butcher Blend Seasoning! bit.ly/3o9BqS7
(Sugar free, no MSG, and no anti-caking chemicals)
Index
Getting started: 0:31
Adding the best deer seasoning: 1:31
Adding tinted cure (nitrite) 2:45
Grinding the deer meat round 1 (#12 coarse plate): 4:44
Grind number 2 (switch to fine plate): 7:28
Grind number 3 (same plate as grind 2): 9:18
Adding water (2 cups for 12 lb meat): 10:44
Adding cheese to the deer smokies (10% of weight of meat, so 1.2 lb for 12 lb meat): 11:54
Stuffing the deer meat into the casing: 12:54
Smoking the deer sticks: 15:45
Cooling down the deer sticks: 17:44
Cutting the deer sticks: 18:22
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