How To Make Smoked Venison Snack Sticks

[@JoeG242]

I’m also from Wisconsin and the fleet farm brand seasoning kits are actually ps seasoning so if you are in a bind and don’t want to wait for shipping you can just get it there

[@DeadBrokeBBQ]

100% facts!! Thanks for watching!!

[@markrambow8615]

Very good video Ricer I love making sticks !!!

[@DeadBrokeBBQ]

Thanks Mark!!! This one was a big production video but I was very pleased how they turned out!!! Like always brother, thanks for watching!!!

[@pamelapelech3249]

Making these next week. Looking forward to it.

[@DeadBrokeBBQ]

Have fun and enjoy!!! Thanks for watching!!

[@HOCUS-POCUS.]

Brings me back to my childhood when my dad went hunting and we had Deer pepperettes all summer long.

[@DeadBrokeBBQ]

Heck ya brother!!! So much fun and I miss hanging with pa in the smoke shack!!! Thanks for watching brother!!

[@chrisccb]

Not sure you understand the meaning of "dead broke"? You've got about $5000 worth of dedicated sausage making equipment right there. Not to mention the smoker!?

[@DeadBrokeBBQ]

Hahaha that is exactly why I am Dead Broke brother!!! Thanks for watching and I appreciate you leaving a comment!

[@trinkladd]

Ya. I understand the name now. Lol

[@daddydutchbbq]

Dead Broke ? I can see why ! All that camera lighting, and cooking equipment......I'd be Dead Broke too ! Great job El Jefe !

[@xXxHippieboyxXx]

Excellent video! I was also gonna say the same thing. I like the idea, but the cost of that set-up is unreal lol. But I really enjoyed the content, so thank you.

[@PatrickLongo]

No no no... You'd be dead broke eating there

[@victorbenner539]

Looks great Ricer. The shop is looking better each new video. That smoker is looking better each time I see it also. Have a great day 🌤

[@DeadBrokeBBQ]

Thanks Victor!! Ya dude the little PK 100 is made for this type of smoking!! I love how much control you have and I am telling you that sawdust smoke is always spot on!!! Thanks for watching brother!!!

[@victorbenner539]

@@DeadBrokeBBQ Ricer I enjoy your videos very much. Keep up the great work sir 😁🍻🔥👍

[@DeadBrokeBBQ]

Thanks Victor I appreciate that bro!! Have a great weekend!!

[@EastCoastMan603]

This is a great video. Although I do not have a smoker, I’m going to attempt smoking on the grill and also dehydrator with liquid. I like you style guy. Thanks.

[@DeadBrokeBBQ]

Heck ya, you can do this in an oven too! Have fun!!! Thanks for watching!!

[@pamelapelech3249]

Looks wonderful

[@DeadBrokeBBQ]

Thanks for watching!!!

[@briansupermag3918]

Just awesome buddy. Its going to take me some time to get to a level where i feel comfortable taking on a project like that. Well done. I just hope my pit gets here by the end of this month. Ugg Very much looking forward to the summer sausage video. I had my butcher when processing my deer i got earlier make jalapeño cheddar summer sausage and it is INCREDIBLE. THX for all these great videos.

[@DeadBrokeBBQ]

Ya I can't wait to hear when you get it!! Honestly making sausage is pretty easy and takes a while but it is soooooo worth it at the end!! I will give you a hint, my summer sausage video will post on Monday and it was 100% spot on!!! Thanks for watching brother!!

[@wakmstakmdan8314]

The best video I have yet to see…..awesome

[@DeadBrokeBBQ]

Heck ya, thanks for watching and I am glad you enjoy the video!!

[@SmokyRibsBBQ]

Knocked this one out of the park brother! Looked perfect!

[@DeadBrokeBBQ]

Heck ya Rus and thank you for all your encouragement to get me to film some of these types of videos!!!! Certainly is fun!!!

[@SmokyRibsBBQ]

@@DeadBrokeBBQ Looking forward to more of these videos!

[@DeadBrokeBBQ]

me too!!

[@OngaroOutdoors]

Great video. Made me laugh too.

[@DeadBrokeBBQ]

Thanks for watching and glad you enjoyed the video!

[@SmokinJoesPitBBQ]

Great video Jeff! Use the snow to cool your sausage but stay away from yellow snow.😁

[@DeadBrokeBBQ]

With the new puppy I would be dodging landmines too!!!! hahahaha Thanks for watching Joe and glad you enjoyed the video!!! I was very happy how these turned out!!

[@BabyBackManiac]

We go through a lot of store bought snack sticks…but those look some much better. Fantastic video. I hope this gets a half a million views, Senor Abe.

[@DeadBrokeBBQ]

Hahahaah thanks Justin, I hope I get that many views also!! I was very pleased with how these turned out but Hablo no English gringo! hahaha

[@kiltlifter3988]

Can a heavy duty stand mixer (Kenwood or K/A) be used to mix >5 pound batches, would the paddle or dough hook work better. Thanks for a well made video!

[@DeadBrokeBBQ]

Ph ya for sure!! That is what I used before I got one that hooked up to my grinders! Thanks for watching and glad you enjoyed the video!

[@aaronwhitefoot]

loved this. I been looking for a smoker just for this. Appreciate you!

[@DeadBrokeBBQ]

Ya this pit is perfect for smoking sausage, bacon, ham, and fish!!! If you buy one make sure you use my link and save yourself a little cash! These are handmade pits and I use mine all the time because they are sooooo easy to control! Thanks for watching!!

[@steveflynn8997]

The silver and white stuff definitely makes it more gamey.

[@footedenverj]

See you have a Cabelas Carnivore grinder with the LEM mixer. LEM shows that it only fits their grinder but doesn't look that way?

[@DeadBrokeBBQ]

It fits but you can't lock it down tight but I never had any issues. I also have a LEM 22 big bite grinder that I use in other videos! Thanks for watching!!

[@waynecooper-ld6gx]

I had a friend give me this site for the recipe. I have plenty of venison but I have more wild hog. So I substituted wild hog for venison. My only complaint....I used collagen casing instead of natural casing and I do not like the collagen casing. As for the wild hog jalapeno and cheddar cheese sticks....They are awesome!!! excellent flavor. My next round is going to mix up the spices a little bit and add some Carolina Reaper to the mix. See if the heat level makes the flavor pop more. Thank you for sharing your recipe and how to. I needed the inspiration to get mine going.

[@DeadBrokeBBQ]

Heck ya Wayne and I am glad you enjoyed the video brother!!! Making sausage takes time but it certainly is worth it at the end!!!! I have 25 pounds of pork and beef grind in my freezer just waiting to get made into so sticks!! Thanks for watching!!!

[@bobbicatton]

This was a fantastic video! Great tutorial, Ricer👍😊

[@DeadBrokeBBQ]

Thank you Bobbi! This certainly was a big production video but we had a lot of fun making it!! Like always thanks for watching!!

[@Trumpetmaster77]

Excellent! I’m overdue to make another batch Of sausages, the clean up is the hardest part!

[@DeadBrokeBBQ]

Hahahahha so true Luis!! I always get the rest of the crew to do the dishes, I just cook and talk a lot!!!! hahahaha Thanks for watching brother!!!

[@hillbillybbq]

Interesting video buddy! I make dear jerky once every 2 or 3 years those looked awesome! Have a great weekend

[@DeadBrokeBBQ]

Thanks for watching Mike!!! Ya these take some time but they are easy to make!! Have a great weekend brother!!!

[@keithpatterson3202]

Great job explaining the how to

[@DeadBrokeBBQ]

Glad it was helpful!

[@rustylamb3421]

Looks awesome! Nice setup I am coming to your house next time I want to make sausage!

[@DeadBrokeBBQ]

Hahaha heck ya Rusty come on over brother!! I am sure we could do this for a week and still not get bored!!! hahahah Like always bro, thanks for watching!!

[@2AChef-n-BBQ]

Great video, how are those collagen casings, have had some that are really plasticy.....looks great👍🏼🇺🇸🍻

[@DeadBrokeBBQ]

I am very happy with the ones I get from PS Seasoning. I know what you mean by the plastic bite but these are plenty dang good! Thanks for watching!!

[@blackhillsoutdoorsman5487]

how did you attach the mixer to the cabelas grinder?!? I have one and had no idea this was a thing! I have a few beef roasts and such that need to be used up, plan on adapting the recipe!

[@DeadBrokeBBQ]

Ok so it fits the gears but the tightening screw is on the wrong side with the LEM mixer. So it works but it will leave some minor screw marks on the housing.

[@BBQPITDOG]

What a process Ricer! Probably easier for you since you learned so much from your Dad! I really appreciate the work that y'all put into this one Bud! Outstanding video and those stix do look delicious! Better lockdown that freezer or I'll be sneaking by to get some! Take care up there!

[@DeadBrokeBBQ]

Thanks Rob!!! Ya this one was a big production but so much fun even if it takes time to do but the payoff is sooooo worth it!!! I wish you lived closer I would drop off a couple packs!!! Thanks for watching brother and I hope you have a fantastic weekend Rob!!!!!

[@troyv8302]

Them looked good, not sure it's something I'm ready to get into yet but who knows what tomorrow holds. Thanks Ricer!

[@DeadBrokeBBQ]

You can do this Troy!! It is not hard at all, just takes time to get that finished product! I am filming summer sausage right now so that video will be next week! Like always brother, thanks for watching and I appreciate all your support!!

[@troyv8302]

@@DeadBrokeBBQ I think you underestimate just how lazy I am...LOL Just kidding, might try this in the future. Would have to get the equipment and all plus my MB electric back from my buddy who I lent it to.

[@SDSBBQs]

Fantastic! Time consuming but it seemed well worth it.

[@DeadBrokeBBQ]

Heck ya Dash!! Takes time but they are so dang good and honestly these are almost gone already!!! Growing boys!!!! ha ha Thanks for watching brother and I got to give you a jingle real soon!!

[@BrisketMedic]

nice work! love that mixer attachment

[@DeadBrokeBBQ]

Ya dude it sure does beat shoving your hands in there for 6-8 minutes!!

[@BrisketMedic]

@@DeadBrokeBBQ that’s for sure!

[@KevinScales-il9jr]

really liked your video taking your time and very informative .where did you get the plastic liners for the meat lugs kool

[@DeadBrokeBBQ]

Glad you liked the video Kevin!! Here is the link to what I buy for liners! amzn.to/3Vjtn0K thanks for watching!

[@iammuskyhunter]

Looks awesome. Nice job!

[@DeadBrokeBBQ]

Heck ya brother!!! I got more of these style of videos on the list so stay tuned!! Thanks for watching brother!!

[@PicklesBBQandCooking]

Dang man that’s one wild set up you got going on there! Those sticks look killer, really nice mahogany color, maple and venison are a great combination. Awesome job brother!

[@DeadBrokeBBQ]

Heck ya Charley!!! You know I figured if I was going to film these type of videos I was going to up my equipment and I am so happy I did!!! I can actually do all of this now by myself and not have to struggle!! hahahaha Thanks for watching brother!!

[@DelsieTiffany]

So cool love it ❤😂😊

[@DeadBrokeBBQ]

Thanks for watching!

[@Ericsbbqwi]

Great video. I know where I'll be bringing my venison from now on to get sausage and snacks sticks made . I'll swing over to Ricer's meat possessing plant lol

[@DeadBrokeBBQ]

Heck ya Eric!!! I got the equipment so don't be bashful!!! Thanks for watching brother!!!

[@pokey5428]

I've got a grinder and sausage press, but no mixer. Can the protein extraction/mixing be done by hand? How about a stand mixer using a dough hook? Finally, you started with a coarse grind. What size grind did you do on the second grind?

[@DeadBrokeBBQ]

Yes you can do it by hand!! I still hand mix batches below 25 pounds!! More work with your hands but less to clean up!! Thanks for watching!! 2nd grind I use a 6mm plate. Thanks for watching!!

[@Mr.Bookla]

I can’t wait to meet Ernie. I wish Hickory and him could have had a play date!

[@DeadBrokeBBQ]

Heck ya Burke!! Ya dude Hickory is still a great dog brother!! Always hard to lose a family member but his memory lives forever!!

[@NoOne-ei5hs]

Nice video ! How long can this stick can be conserved ?

[@DeadBrokeBBQ]

several weeks in the fridge but I always freeze a bunch of them to help preserve them longer!! Thanks for watching!!

[@alexl8130]

Hi mountain does a cracked black pepper and garlic snack stick kit with casings not. Bad

[@DeadBrokeBBQ]

Heck ya!! Most of them are all pretty decent!

[@sakostwwy1903]

Excellent video and perfect timing! I have about 60LB of elk meat trimmings I want to make into snack sticks, brats, and summer sausage. What pork is the best to get? Just pork fat or is it better to get like some kind of big roast so you get meat and fat? Thanks for your help in advance!!

[@DeadBrokeBBQ]

I actually like to use pork butt, it helps take out a little of the gamey flavor!! But with elk you could probably get away with just fat. I would certainly make sure I want getting around the 80/20 ratio though!! These I ran leaner but I like my venison sticks with a little less fat. Have fun and you got lots of base meat there to make a ton of good stuff!!! Thanks for watching!!

[@sakostwwy1903]

@@DeadBrokeBBQ a little tip that we have found just making burger. We take all of our trimmings from our Antelope(very strong gamey flavor), Deer, and Elk and we freeze them for about 4 months. Then we thaw and grind. This helps tremendously with the gamey flavor. If we don’t have enough to do a big batch, we will even wait a year. Now keep in mind, this is vacuum sealed and in a deep freeze so it keeps very very well.

[@DeadBrokeBBQ]

@@sakostwwy1903 Great tip!!!! Thanks for sharing brother!!

[@sakostwwy1903]

@@DeadBrokeBBQ I appreciate the great videos and the tips man. Seriously great stuff. I also am going to add summer sausage to this batch but will do the Jalapeño/Cheese. After watching your video on them, I was like “I can do that!” Thanks man!!

[@Buckski00buckshot]

@@DeadBrokeBBQ Check out my channel, and I’ll teach you how too remove the gamey flavor 💯.( Mo deer outdoors),4 ways of better tasting venison:

[@mikerogers9711]

I love snack sticks. Yum Yum. 👍🏻

[@DeadBrokeBBQ]

Heck ya Mike!!! They take a while but they are so worth it!! Thanks for watching brother!!

[@rodnroll3096]

Do a video of the old school way doing the same sticks all manual and no electrical machines that would be a great video back to the roots

[@DeadBrokeBBQ]

Maybe some day, that is a ton of work and to film it would take forever!!!!!! hahaha

[@Darksplinter82]

Best part of the Midwest life. If ya dont hunt you know some one who will get ya some deer meat.

[@DeadBrokeBBQ]

Agree completely!! After we sold the farm I just don't have a place that I can hunt on but I still got tons of friends that always have plenty of venison around!!! Thanks for watching!!

[@bobbydenezza7795]

Can you give me a link of the stuffer that you used to stuff the meat in and shoot it out into the collagen casings?

[@DeadBrokeBBQ]

In this video I used a 5 pound stuffer and here is the link amzn.to/3hsSY8V I have several styles but used this one to show that it takes some force to stuff these small casings. I typically use my electric when making any type of sausage. Thanks for watching!!

[@culligan76]

Any idea what size casings come in that package and what size tube you are using?

[@S.-.V]

Tried doing similar with a jerky gun and a cheap "stuffer" over the weekend.... was a huge pain in the asz and I ended up only actually doing 5lbs, instead of the 10lbs I had already seasoned. Just ordered an actually stuffer though, so next time it won't be so much of a pain in the asz. They still came out good, even if the casings were a bit tough and didnt want to come off in a bite.

[@DeadBrokeBBQ]

Ya better equipment always helps!! Not necessary but makes life easier!!!

[@802louis]

Gotta try these it looks so 😊

[@DeadBrokeBBQ]

Time consuming but sooooo good once they are done! Thanks for watching!

[@chrisflood1342]

Can you use beef tallow in place of pork to bring the fat content up?

[@DeadBrokeBBQ]

You sure can!!!

[@shantyshitter3163]

I tried to smoke venison years ago, but never was able to keep it lit. Maybe i was using the wrong kind of pipe... lol.. I enjoyed your video..

[@DeadBrokeBBQ]

Hahahaha thanks for watching!!!!! I appreciate the comment!!!

[@LetsgetNuszBBQ]

Great video! Tastes great too!

[@DeadBrokeBBQ]

Heck ya Jake!!! Glad you enjoyed them brother!! Summer sausage in the PK 100 as we speak!!!

[@LongsQuest]

Hey Ricer! Good looking snack sticks man.

[@DeadBrokeBBQ]

Thanks Skip!! I love making these!!!

[@thegalleryBBQ]

Ricer my man. That looked pretty awesome man. The sky's the limit buddy. Love that little PK.... Nice job brother!

[@DeadBrokeBBQ]

Thanks Tommy!!! Ya I had a lot of fun in this video!! Thanks for watching brother!!!

[@MDEEZY19]

Hey brother. Where do I buy the seasoning and csseing kit?

[@DeadBrokeBBQ]

Use this link to their website Mike. PS Seasoning www.psseasoning.com/discount/... promo code to save 10% enter DEADBROKEBBQ We really like these but they have other too!! Thanks for watching!!

[@PSSeasoning]

Hey, those are some good looking sticks! Nicely done, Jeff!

[@DeadBrokeBBQ]

Thank you!! I was very pleased with how they turned out, thanks to your awesome kits anybody can do this!!!

[@scottjkern]

I have a question for you you cut the ends off, but you never tied any with a string cuz I was wondering how come you don’t have meat falling out when you heat it. Do you have juice is running out? you have a nice Smoke House but I would definitely put it up higher without bending over.

[@DeadBrokeBBQ]

The casing is small and the mix is tight obviously with that amount of emulsification that I had. Plus once you put it in the fridge and let that cure start it tightens up even more. I have never tied snack sticks. Thanks for watching!

[@scottjkern]

@@DeadBrokeBBQ so what I do is I just put some smoker liquid in and I use that cheese that’s for hot heat. And everything is made for 10 pounds and I heat it in our oven at approximately 170° to 200° until it reaches 160° inside. So what I do is I tie the first end after I get some coming out so there’s no air pocket and I feel it up to the length of the oven then I cut it and tie it. I keep doing that because I dry everything in the oven but first I refrigerate it overnight

[@raymonddavis6479]

Just wondering what digital meat scale you used in this video.

[@DeadBrokeBBQ]

Sorry I don’t have that one anymore. I just got a simple grams scale off Amazon.

[@Jeeptj1300]

GOOD COOK

[@DeadBrokeBBQ]

Thanks dude and like always I appreciate you watching!!!! Have a great week!!

[@aaronealaschuk2130]

What size is your cabelas carnivore mixer and did it mount up to the lem 25lb big bite mixer without any modifactions or adapters?

[@DeadBrokeBBQ]

That is a #8 and it fits but the knob to tighten it is on the opposite side so my LEM Big Bite #22 is what I typically use now. Thanks for watching!

[@aaronealaschuk2130]

@@DeadBrokeBBQ Is your lem #22 grinder the same size spline drive as the #8 carnivore ? I have a 1hp #22 carnivore and id like to pick up the big bite mixer but i cant seem to find anything on pairing the 2 . Thanks for the reply .

[@DeadBrokeBBQ]

Yep same size gear! You can always send it back if it does not fit but my guess is you are ok!

[@aaronealaschuk2130]

@@DeadBrokeBBQ thanks for the info and the reply man. Appreciate it.

[@Theproclaimed]

Snack sticks really are great…. Made some last week that barely lasted 4 days (and that includes the ones I prepared for my grandmother as a Mother’s Day present that my that stole)

[@DeadBrokeBBQ]

Ya they do not last long here either!!!!! Thanks for watching!!!!!!!

[@Mankitchenrecipes]

Those venison snack sticks look fantastic Ricer! Maybe you can pack a bag of them with Baby Huey when you ship him🤣😂 I love smoked snack sticks 😋 👍🍻👊

[@DeadBrokeBBQ]

Hahahaha Huey is coming out of retirement real soon brother!!! He is still here just resting!!! hahaha Ya I love making snack sticks for sure!!!

[@suphelps5564]

What number grinder plate did you use in this video?

[@DeadBrokeBBQ]

I can't remember for this cook but typically I use a 3/16th or 4.5mm on snack sticks but sometimes I will use a 1/4th or 6mm plate. Both work!! Thanks for watching!!

[@bayview63]

Hey there great video. I just made some Anakin sticks. I kinda screwed up. After mixing the spices and cure with the meat, I only put it in the fridge for 4 hours before smoking. Am I screwed?

[@DeadBrokeBBQ]

Just freeze them and you will be ok because they are not completely cured. You can still eat them. Next time they need to sure for 24 hours. Thanks for watching!

[@patrickmchugh4894]

Great video ricer also I make deer bacon

[@DeadBrokeBBQ]

Thanks Patrick!! Hoping to film that venison bacon video next week!! Thanks for watching!

[@patrickmchugh4894]

Lol great looking forward to see how u do yours!!!!

[@brianveestrom6784]

Love the venison! The crew always love snacks, and you should get them helping out. =)

[@DeadBrokeBBQ]

Heck ya Brian! I got my crew bustin everytime I make this type of stuff. I don't do dishes!!! hahaha Thanks for watching brother!

[@WILSON.1]

This guy’s the man!

[@DeadBrokeBBQ]

@@WILSON.1 thanks! Glad you enjoyed the video!

[@surfcruzer]

That was great content.

[@DeadBrokeBBQ]

Wow thanks for saying that!! Glad you enjoyed the video!!! I appreciate you leaving a comment!!

[@shaunsmuder1637]

So I'm guessing that that has nitrates and nitrites in it what can you use in it place for cureing?

[@DeadBrokeBBQ]

I only use speed cure on my sausage and snack sticks.

[@shaunsmuder1637]

@@DeadBrokeBBQ Does speed cure have nitrates in it

[@DeadBrokeBBQ]

Yep and that is all I use.

[@olgaveldman8919]

Please help me with how to correct the buy calagen size. If my horn size 0.59 in 0.74 in and 0.98 inch

[@DeadBrokeBBQ]

I try to buy the 26mm but when I have the smaller ones, I just feed as much on the horn as I can fit. Thanks for watching!!

[@mattrowe1229]

if we add a cure how come 9only 2 weeks in th e fridge how do we get hm h3lf stable like in store bought

[@DeadBrokeBBQ]

Curing is different than adding a bunch of other preservatives. These are cured just like bacon, bacon won't last forever either. Thanks for watching!

[@neiljackson8313]

How long can we leave the stuffed sausage in the fridge before you can smoke them??

[@DeadBrokeBBQ]

At least 12 hours. You need that cure to get some time to work. If you use a speed cure or sodium erythorbate you can go directly into the smoker. Thanks for watching!

[@neiljackson8313]

@@DeadBrokeBBQ can they rest in the fridge for longer than that?? I wanted to stuff on a Tuesday and then smoke on a Friday

[@DeadBrokeBBQ]

No idea honestly what will happen. I am sure it won't hurt other than maybe the casings drying out too much and not grabbing much smoke?!?!?! I always just plan to stuff then the next day smoke. Let me know how they turn out!

[@briansupermag3918]

What Breed of dog is that bud. Beautiful pup

[@DeadBrokeBBQ]

Ernie is a Bernese Swiss Alps Mountain Dog, he is going to be a big boy! ha ha

[@insurrectionbbq]

Way out of my league, but still awesome AF!!👌🇺🇸

[@DeadBrokeBBQ]

Nah you can do it and you don't need all kinds of fancy equipment either. Main thing is just to keep the heat low and run it until they are done!! Thanks for watching!!

[@stevenssbargainbarn2294]

this is off the subject here but with all brand names out there of smokers and grills if do research they basically come from the same manufacturer like dansons company make louisiana grills and pit boss and other grills and accessories what's the difference is one than the other is one of there brand name a better made

[@DeadBrokeBBQ]

Pro Smokers aka PS Seasoning is handmade right here in Wisconsin. This pit has nothing to do with Danson's. But a lot grill brands are owned by the same company. No difference other than shape and sometimes a few features.

[@stevenssbargainbarn2294]

@@DeadBrokeBBQ thanks for replying i haven't purchased smoker yet the model i was looking at pit boss 1230 really just looking for a combo that will hold up in beginners class it just going be home used my last grill last me for 20 years it is still in good shape just need a gas burner for it just wanting a smoker to cooked low and slow a pellet smoker is a good option for me instead of a stick burner smoker take you have to have lot wood on hand thank you for your info

[@deerhearse]

Just discovered your channel and enjoyed watching this video. Will check out some of you others. New subscriber here. Lots of venison in my freezer. Enjoy making jerky and would like to try making snack sticks and summer sausage.

[@DeadBrokeBBQ]

Heck ya and thanks for subscribing!! You can so a lot of things with venison!! I always add pork and beef to it for sausage just to make it even better! I appreciate you watching and leaving a comment!!

[@coreydavis6826]

Way cool vid

[@DeadBrokeBBQ]

Thanks for watching and glad you enjoyed the video!!

[@hankzap6464]

Know what else gets rid of the gamey taste? Using beef.

[@davidjett]

Dude.. Can we hang out?!?!? I'll buy you a beer if you give me some sticks! :) Can't wait to try this one day!

[@DeadBrokeBBQ]

Hahahahaha sounds like a plan to me!! Thanks for watching David!!!

[@deplorableredneck4.02]

Oh my gosh you got really yuppie lol 😆

[@cralixthegameking4408]

Ima just say venison is better out right

[@blackblade4019]

My grandma died, who can I drive down the road to and eat snack sticks on the way ?

[@DeadBrokeBBQ]

The gas station would work! ha ha

[@doublej963]

👍💯

[@DeadBrokeBBQ]

Thanks for watching JJ!!! I appreciate it brother!!

[@SwampNStomp]

immediately lost all credibility when you said that game flavors taste bad... smh

[@DeadBrokeBBQ]

I’m spoiled. Hunted for decades and that is all we ate. I still make shit tons of venison sticks but I still like all beef a lot better. Wagyu snack sticks are my favorite. So I guess I lost all credibility about dudes that get hard ons over wild game meat because I eat like a king.

[@NoName-cj8ln]

Well....not a recipe. Just buy this premix.

[@DeadBrokeBBQ]

You do want to buy all the individual spices and ingredients that go into this cook just to make a 25 pound batch one time in your life, obviously you are a rookie. You could easily buy over 8 kits and make 200 pounds of sticks cheaper. Stop pretending you are smart, everyone will laugh at your comment because people that actually have done this MANY times in their life, ultimately throw out some of the spices because you do not use enough in a batch to justify the waste. If you want to start selling snack sticks commercially, then ok ya it is not a recipe, you wouldn't want it anyways because you would have the experience of making 100's of batches of sticks in your life span and have your own recipe, right?? Now go sit at your kitchen table and clean up that silver skin, grind it up into burger and make some sloppy joe's. That is more suited for a rookie like yourself. Thanks for leaving this golden comment for other to be entertained by!!

[@rodneybeckom9854]

Why not make a video without meat? Vegan is much healthier. Tofu would taste exactly the same when smoked.

[@DeadBrokeBBQ]

Hahaha ok Granola muncher.

[@rodneybeckom9854]

Just a little humor. You have a great channel. I especially like the way you explain every detail so we, as subscribers, can learn and grow in our own knowledge on each process you present in your videos. Keep Up the great work and we can all keep learning.

[@DeadBrokeBBQ]

Hahahah thanks! Thanks for clearing it up because I get weird comments like that but the person is serious so I always have some smart ass reply!!! haha Clad I can help and thank you for watching my videos!!! The more you do this the easier it gets!!!

[@trinkladd]

Dead broke bbq? U got 10,000 worth of processing gear. I was hoping a hand crank grinder. And charcoal smoker. That is broke man bbq

[@DeadBrokeBBQ]

hahahahaha you said it yourself $10k but you forgot $50k in a studio and $25k in camera gear a lone! So that equals Dead fucking Broke BBQ. Thanks for watching!