SECRET Ingredient Delicious Venison Snack Sticks Summer Sausage!

High Mountain Snack Stick Blend Kit: amzn.to/47yHO7c
Food Grade Silicone Spray: amzn.to/4815UHp
Traverse City Cherries: amzn.to/3t151Qp
High Temp Pepper Jack Cheese: amzn.to/47Z9bHu
Cabela's Meat Grinder: www.cabelas.com/shop/en/cabel...
Meat Tub: amzn.to/3Gom5CT

[@OpenAirAdventure]

Health, this is the best thing ive seen in a while. I love the cherry ingredient. Great job on the meat sticks, thanks for showing. ❤ Kenny

[@hardworkingmanoutdoors]

Thanks Kenny, it’s amazing. Looking forward to the next installment of the chopping down a tree challenge!

[@OpenAirAdventure]

@@hardworkingmanoutdoors haha, should be interesting.

[@outdoorsinthe608]

You sure got that process down Heath! Great job!! They look delicious 👍💪👍

[@hardworkingmanoutdoors]

Thanks Jeremiah they are delicious.

[@mikeherber8358]

If you add some ice cubes to the end of your grind it will clean out your grinder and you can add bread to the end of your stuffing to clean the stuffer out as well

[@hardworkingmanoutdoors]

Thanks Mike. I like the ice idea.

[@manofsan]

​@@hardworkingmanoutdoors - Hi, instead of the dehydrated cherries, what about Fruit Leather? It's reasonably chewy and pretty easy to make (plenty of youtube vids to show you how). All you're doing is pureeing some fruit in the blender (can even be frozen fruit), then simmering that on the stove until it becomes very thick and no longer runny, then you spread it out as a flat layer on a tray to bake in the oven or in a dehydrator, to dry it out. You could then probably chop it up into tiny bits that you can mix into the meat along with the rest of your mixture. With Fruit Leather, you could experiment with as many flavor combinations as you like.

[@jerrywayneray]

As always, THANK you for these awesome vids....

[@hardworkingmanoutdoors]

You’re welcome Jerry! Appreciate the feedback!

[@sgtdanno67]

I'll be making these Saturday. Cherries from my own tree and dried at home. Elk I harvested last fall and pork from a local organic rancher.

[@hardworkingmanoutdoors]

Awesome! I think you’ll love them.

[@xlntmike]

Amazing video! Thank you so much

[@hardworkingmanoutdoors]

You’re welcome and thank you.

[@toddsoutsideagain]

Great idea with the Traverse City Cherries!! I bet those are awesome. We process all of our own deer as well. I love to make my own snack sticks with high temp cheese. I need to get some dehydrated cherries and give it a go! Thanks for sharing Heath👍🏻👍🏻🇺🇸

[@hardworkingmanoutdoors]

Definitely Todd, you won’t be sorry!

[@rachelpostma4505]

You’ll love it Todd! They are delicious.

[@dmalloy96]

Looks really good my brother took a deer to the Amish next to him last year they make amazing deer sticks and summer sausage

[@hardworkingmanoutdoors]

Oh yeah, I’ve had some really good sticks made before, but also some not so good sticks.

[@KoryEason-si8gc]

Nice job, and great personality

[@hardworkingmanoutdoors]

Thank you.

[@jimjackson5836]

Looks Awesome!! Thanks!!

[@hardworkingmanoutdoors]

You’re welcome, they are awesome!

[@bobfitch607]

Heath hi mountain is the only seasoning I use. Started yrs ago with the breakfast sausage . Now brats , breakfast sausage and snack sticks.will have to try the cherries . Happy munchin 🦌👍

[@hardworkingmanoutdoors]

We make maple breakfast sausage and it’s very good. I plan on doing a bratwurst video eventually with some other seasoning and they are absolute fire!

[@NeighborlyHomestead]

Those meat sticks look delicious! I need to get a stuffer and a smoker to be able to do this. We already process our own deer but haven't ventured outside of just steaks and burger. Great video! Thanks for showing us!

[@hardworkingmanoutdoors]

You’re welcome and they are delicious!

[@SPIKESLAYER1]

Me too. Gotta get the proper gear - next up you need to get into doing shanks and shoulder roasts next 👍

[@danielbridgewater3444]

Awesome! Thanks for sharing. Definitely worth a sub.

[@hardworkingmanoutdoors]

Thanks Daniel! They taste amazing!

[@SinisterMD]

Throw some ice cubes right at the end and it will push the meat left in the auger/plate through no problem.

[@hardworkingmanoutdoors]

Thanks for the tip, this is exactly what I did the next time I ran it.

[@jandblawncare8570]

I'll need several samples to be sure lol A local guy around. here made Ruben tasting snack sticks and oh my God were they good! I might be able to get out this coming week for hunting.

[@hardworkingmanoutdoors]

Good luck if you get out. These sticks are awesome. Reuben flavored sticks are definitely interesting.

[@InMyBusyLittleShop]

Nice process. Great to be able to know where the food comes from. Great video

[@hardworkingmanoutdoors]

For sure. Thanks Robert!

[@firewoodathome]

I've processed my own game for years, made it all from jerky to pastrami.

[@hardworkingmanoutdoors]

It’s the only way to go! 100% quality control from start to finish.

[@Walternator]

I’m going to make this, it looks delicious

[@hardworkingmanoutdoors]

They are amazing!

[@bobstewart4342]

A girl in my high school sampled nearly every meat stick in the school

[@hardworkingmanoutdoors]

And I bet none of them tasted like these !

[@edfeldpausch7169]

Hahaha I bet they didn't.

[@kaosactual1]

Which was the best?

[@shawnrussell1786]

Dam those look good. Grate video.

[@hardworkingmanoutdoors]

Thanks Shawn and they’re awesome.

[@JohnFrytag]

Yum

[@hardworkingmanoutdoors]

Thanks John.

[@manofsan]

​ @hardworkingmanoutdoors - Hi, instead of the dehydrated cherries, what about Fruit Leather? It's reasonably chewy and pretty easy to make (plenty of youtube vids to show you how). All you're doing is pureeing some fruit in the blender (can even be frozen fruit), then simmering that on the stove until it becomes very thick and no longer runny, then you spread it out as a flat layer on a tray to bake in the oven or in a dehydrator, to dry it out. You could then probably chop it up into tiny bits that you can mix into the meat along with the rest of your mixture. With Fruit Leather, you could experiment with as many flavor combinations as you like.

[@hardworkingmanoutdoors]

I imagine that would work!

[@rodneyschnell7137]

Looks good, going to try cherry pepper jack. I'm thinking of using 5% cheese but could use some help with how much cherries to use.

[@hardworkingmanoutdoors]

Rodney, I do a little less on the cherries than I do the cheese. That should give you a starting point then adjust to your flavor on the next batch. If you get some made up let me know what you think.

[@billobermeyer660]

Great video Heath and it sure reminded me of my meat cutting days at our family store. We used AC Legg quite a bit and three grinding plates that needed to be kept sharp to not heat the meat in the process. Have you ever made Goetta?

[@hardworkingmanoutdoors]

Thanks Obie, and no I’ve never made Goetta. I’ll have to look it up.

[@danshouseofsmokeandoutdoor7119]

I am sure them are delicious. Take some old cheap bread it push the rest meat out the auger won’t notice it is your your sausage. Great video

[@hardworkingmanoutdoors]

Thanks Dan, this stuff is amazing!

[@ryanwilliams_1987]

My local shop uses beer instead of water they got a jalapeno pepper jack beer stix that are really good

[@hardworkingmanoutdoors]

That does sound good.

[@glenntaylor1506]

Great video! My understanding is you use pork belly and no other source of fat in a ratio of 80:20. That being said, what would you estimate the fat content at of a typical pork belly?

[@hardworkingmanoutdoors]

Thank you, I would say the pork belly is probably around 70% fat if I had to guess.

[@lillysfarmfirewood]

Nice!!!! I am going to make ring bologna from bearded butchers this year.

[@hardworkingmanoutdoors]

I may try that one day.

[@rachelpostma4505]

Our boys love ring bologna! We should try that.

[@lillysfarmfirewood]

@@rachelpostma4505 Lilly too but she’s more excited to make snack sticks

[@bernielarson9767]

What's the amount of cherries and are they sweeten?

[@hardworkingmanoutdoors]

We use a sweet dry cherry. I personally put a little less cherry in than I do cheese. So if I use a ratio with 5lb of cheese I’ll do about 3.5lb of cherry.

[@ClickinChicken]

This is what the guys in the Meat department do, except their whole room is refrigerated. The manager called the casing; 'edible plastic'... LOL Recently, I like the Maple Syrup one they did. They do a Ghost Cheese one, NO WAY! Yeah they hang and smoke them too! They give us the nubs and ends and we make beef and cheese vacuum seal bags. .5 lb, colby jack, swiss, pepper jack.

[@hardworkingmanoutdoors]

I do a maple flavored breakfast sausage that is good. I’d try the ghost pepper one if the flavor was good. A lot of times the hot stuff has bad flavor imo.

[@ClickinChicken]

@@hardworkingmanoutdoors at any rate Heath 'bar' (don't hear the name Heath much), your video was cool. Impressive that you do that all yourselves. part of me want to say, mail me a stick, they keep. I've done them from the store! J/k. peace love and groovy colors!

[@noelstractors-firewood57]

Looks tasty. Are ya sending samples out. 🤭🤭👋👍🏻👋👍🏻🪵🪓🔥

[@hardworkingmanoutdoors]

I think we’d run out too fast sorry 😁.

[@noelstractors-firewood57]

@@hardworkingmanoutdoors 🤭🤭 Was going to ask, never heard of high heat cheese before. Asked wife, nether did she.

[@jimmieburleigh9549]

What you need next is one of those paddle meat mixers. Mix in your seasoning while it's spinning before that first grind and back in to incorporate well before second grind and back in before stuffing for a quick spin and to add extra seasoning becausei always pan fry a little patty to taste test plus any cheese peppers etc . It's a game changer. I do a 80 20 mix for everything burger fresh and smoked sausage snack sticks summer sausage etc. But when I can get it I much rather beef fat. A little more expensive but so much better... Give it a try. I use to just grind some of my burger once through the small die but stopped. For me even though it's small grind the texture is off and you get little chunks that looks like diced roast. No offense just sharing my experiences.

[@hardworkingmanoutdoors]

Jimmie, I have one of them but it is a bit small and I’ve found that cleaning it is more work than it saves. I’d like to get the one that hooks to my grinder one day though.

[@jimmieburleigh9549]

@@hardworkingmanoutdoors 👍

[@johnwoody4905]

good video and job they really look good yes the clean up is a job that why the old people had hog killings and done all they could at once. take care, be safe and well.

[@hardworkingmanoutdoors]

They’re delicious. Thanks for checking it out.

[@fatefarmspa]

Man you are just into a little bit of everything 😂 We posted a video of Katia chopping a tree it was interesting 😂

[@hardworkingmanoutdoors]

We’ll check it out! I haven’t had much time to watch KZbin lately with deer season, tracking deer with our dog, kids sports, work etc. but I’ll go watch it now!

[@fatefarmspa]

@@hardworkingmanoutdoors you’re a busy man for sure Haha

[@nickjackels1559]

Thanks for sharing this. We did make these yesterday. They turned out good, but not mind blowing. It would be really cool if you would share how much cheese and cherries you used. Here is what we did: 10lb batch of meat 70/30 beef to pork butt, 1.25 lb of cheese, and 1 lb of cherries. Making food videos is great, but even better when there is a better guideline for others to follow regarding quantity of ingredients. If its a big secret then don't even post the video.

[@hardworkingmanoutdoors]

Not a big secret at all, I just make them different every time. Everyone’s taste is different. This batch was made with what cheese and cherries I had left.

[@mountaintopoutdoors]

Hell yeah. Sneak into a slim jim. Hahahaha. I think deer snack sticks are way better for you. Lol. I wanna do jalapeños cheddar beer brats.

[@hardworkingmanoutdoors]

For sure! We have a brat recipe I plan on doing soon. You’ll love it!!!

[@mountaintopoutdoors]

@@hardworkingmanoutdoors awesome can’t wait

[@davidward1259]

Excellent looking snack sticks!!!!! I've never seen sticks made with your secret ingredient (not giving it away - watch the video). How much of the secret ingredient did you add to that 20 pound meat batch? I do like to doctor a commercial mix to make mine. I've been using AC Legg #116 as my base, and adding ECA (encapsulated citric acid) at the end gives it that extra twang most people love. I do add other extras, but not wanting to hijack your video, I'll leave it at that (main point was try ECA if you have not - just read up on how to use it).

[@hardworkingmanoutdoors]

Thanks David, they are great! One thing I love about having a channel is how much I learn from others! I’ll definitely check out the ECA.

[@ForgetU]

Hate put up spoiler alert: Are these the cherries you can get from Traverse City/ Traverse Bay at let's say $25/4 pounds ? What rate are you using in your video for let's say 15pounds of meat, I'm sorry I missed that part. Thanks in advance.

[@hardworkingmanoutdoors]

That sounds about right. I put them in at about the same rate as the cheese or 10% but you can adjust to taste.

[@ForgetU]

@@hardworkingmanoutdoors Thanks for your reply.

[@rbljackson]

If ya like a good breakfast sausage, give the AC Leggs #10 a try. Its our favorite for that application. Gonna try some snack sticks this year. Never thought to add the cherries. About how much do you think you add roughly to the 20 pounds of meat? 1 pound, 2 pounds?

[@hardworkingmanoutdoors]

Thanks, I’d start with about a 10% so yeah 2lbs per 20. Then you can adjust to your liking in future batches.

[@On_The_Farm]

Okay, so how do we get the free samples? 😁

[@hardworkingmanoutdoors]

Just ran out lol.

[@kirkchatwin6160]

Send some to Tasmania. Hit me up

[@hardworkingmanoutdoors]

Lol, they gone!!

[@johnwinslow4503]

Awsome, anyway to buy a sample pack?

[@hardworkingmanoutdoors]

Thanks John, unfortunately it is illegal to sell wild game in Michigan. The only venison that can be sold is farm raised.

[@johnwinslow4503]

@@hardworkingmanoutdoors I could always make a donation to your favorite charity?

[@danvickey9910]

Having trouble finding Traverse City "Sweet" Cherries, any suggestions?

[@hardworkingmanoutdoors]

I usually find them on Amazon. Not necessarily listed as sweet cherries.

[@BertsCustomCuts]

You lost me at cherry. We are making 75 lbs of sausage this year but we do a 4 day cold smoke

[@hardworkingmanoutdoors]

Bert, you’re missing out! I haven’t cold smoked anything yet but would like to one day.

[@jessepanzer4470]

What’s your ratio percentage on the cherries to meat?

[@hardworkingmanoutdoors]

Roughly 10% is how I like it. You could add more less depending on your preferences.

[@dennyo7798]

I have an amount of cheese in a % to the weight of the meat block. About what % of cherries do you use per pound of meat?

[@hardworkingmanoutdoors]

If you start at 10% that will give you an idea and then in future batches you can adjust to your flavor preference.

[@dirt-mud-sandfourwheeldriv9711]

I would watch more of your videos, but the last few I have watched are headset decided, I watch with headphones on, and each epp I watch is different sided, 1 will be left ear only, next will be right ear only. Not sure what's going on but wanted to let U know.

[@dirt-mud-sandfourwheeldriv9711]

I know it's not my headset, as I can watch over youtubers and have no problem, but this channel is 1 or the other. Might be your recording gear or even the side of the microphone you are on that depicts the side of audio it comes through

[@hardworkingmanoutdoors]

We appreciate the feedback, I will try a few different settings in the next solo video. We have had a few people mention this, but other say the audio is fine. I just recently realized a few settings and our mic got reset somehow and have set them back and the sound quality seems better. It’s definitely been a struggle for us, and we appreciate the feedback.

[@user-vr6ss8sb9s]

Been making my own everything for two years. Never buy that garbage pre packaged seasoning. I have tweaked my own with zero additives and it is so much better! or maybe you're getting paid

[@hardworkingmanoutdoors]

Not getting paid at all, just sharing my experience.

[@SPIKESLAYER1]

If I heard you right - You said 2lbs of fat to 18lbs of meat. That’s 10% not 20%.

[@hardworkingmanoutdoors]

You are correct I short for 15-20% and to be honest not sure if I messed up on the mix or talking.

[@SPIKESLAYER1]

@@hardworkingmanoutdoors Cool - just wanted to be sure. I’m really excited to try this recipe !

[@hardworkingmanoutdoors]

@@SPIKESLAYER1 it’s delicious!

[@CowCalfguy]

2 lbs out of 20 lbs is 10%

[@rogerjackson9681]

Where is your bratwurst video ? I can't find it on your channel.

[@hardworkingmanoutdoors]

Roger, I have not made the Bratwurst video yet. Hoping to get to it soon.

[@bobwilliams5506]

Seems like a lot of fat to me. Looks delicious!

[@hardworkingmanoutdoors]

It was pork butt, not all fat. I have used too much in the past but these turned out with a great texture.

[@dennyo7798]

I disagree with your smoke schedule. In my opinion you are going to have a fat out issue with that kind of cabinet temp!! 180 is tops!

[@hardworkingmanoutdoors]

I may try that next time with this grill. A few of these got a bit over. First time I did snack sticks on the Masterbuilt.

[@outdoorswithlarryrobin]

Great video Heath, My Sons and I processed a cow years ago, Its a lot of work but the quality was unmatched 🪵👍🏼🇺🇸

[@hardworkingmanoutdoors]

Thanks! My friend and I are planning on doing some cows in the future. People think we’re crazy because of how big cows are!