HOW TO MAKE VENISON SNACK STICKS | DEER PROCESSING at home for BEGINNERS

[@Lukearse82]

HAHAHAHA, love seein bros winging it! . . . nice work boys, bring on more vids, you guys a hilariously honest and me and the wife loved this vid :) . . a couple of Aussie fans right here :)

[@CreationOutdoors]

Awesome! Glad you enjoyed it! We had a lot of laughs making this one!

[@JoshuaJohnson-pq7hf]

love your videos! Praying for a blessed new year and happy fishing and hunting in 2022!

[@CreationOutdoors]

Thanks! To you as well!

[@richhansen8617]

Get a scale, especially for the curing salt!

[@CreationOutdoors]

Good suggestion. We used a kitchen scale off camera in this video and in our summer sausage video. A good thing to have around for sure.

[@toddbeach6840]

I was wondering did you trade the baby for that grinder? Looks good 👍 for first run

[@CreationOutdoors]

Funny enough, you aren't the only person that thought that!

[@mattalbee8299]

Run a couple pieces of ice thru at the end and it will help clear out the last of the meat out of grinder most people use crackers after but I found ice works best to get the usable meat out then run crackers to help clean out waste

[@CreationOutdoors]

Thanks for the insight! We will try that next time.

[@bryan7087]

If you want a really good spicier flavor snack stick, on top of what you already add for seasonings, try adding in some Cholula hot sauce Green Pepper (it's Jalapeno and Poblano sauce). You can also add some Dehydrated Jalapeno flakes (Mother Earth Products Dried Jalapeno Peppers). But The flakes imo are too big when you take a bite so I would say put them in a grinder/chopper thing and get the flakes smaller. Really good flavor with those, just as a whole dried jalapeno flake, the texture gets weird so chop them up smaller. For amounts, I can't exactly recall but add some to the meat, mix up, and fry up a small patty to see if you need to add more. I think I did 1/2 cup of dried jalapenos for 5 pounds of meat. (60% venison 3 pounds + 40% pork trim/shoulder/belly) can't remember exactly which pork cut I used. Local butchers will know a lot more if anyone has questions on making snack sticks. Great video guys!

[@CreationOutdoors]

Thanks, that sounds awesome! We will have to give that a shot next time!

[@jonstancil9716]

cool video but it will help you to pack in the meat while putting into the stuffer (add a handful of meat and pack before adding more) good luck!

[@CreationOutdoors]

Thanks! We will try that next time.

[@maknbacon7367]

That grinder works better than that...I'm guessing the knife was put in backwards.

[@CreationOutdoors]

Perhaps, mistakes happen, but I really don't think so.

[@larrybasacco8068]

I was thinking the same thing, it had to be in wrong. Simple mistake but something wasn’t right.

[@jrrevolt688]

Can you use beef fat. Or does it have to be pork fat?

[@CreationOutdoors]

Good question. You definitely can, if that is what you have. This is subjective, but pork tends to give a better flavor and texture than beef. However, some people exclusively use beef or just mix straight ground venison with 80/20 or 70/30 ground beef.

[@jrrevolt688]

@@CreationOutdoors sounds good. Thanks. I've got like 12lbs of fat trimmings from 2 briskets I made and thought I'd use that up before I bought pork fat. Thanks for the response

[@CreationOutdoors]

@@jrrevolt688 go for it! Let us know how it turns out!

[@kaosactual1]

@@jrrevolt688 I use my brisket trim and it turns out amazing. I vacuum seal all my beef trim for the year and add to my venison sticks and sausage. Beef fat doesn't go rancid as fast as pork fat as well. So added bonus.

[@cherieharvey516]

It looks good,but why does Corey look mad?

[@CreationOutdoors]

Great question! As you can tell, he loves the camera!