Smoked Snack Sticks Recipe

[@Stinky_Sak]

I make dork (50/50 deer/pork butt) sticks 2 or 3 times a year. They always come out great. After I vac seal I store in fridge a few days before putting in freezer. I have found that it mellows out the smoke flavor and just tastes better than right off the smoker. All these years making them I have never done ground beef. Gonna have to do that. Also I have the LEM jerky cannon and it is a MUST HAVE. I use backwoods snack stick seasoning and very happy with it.

[@MidSouthFlavor]

David F that sounds good! I’ve made my fair share from deer, but never added pork!

[@Stinky_Sak]

@@MidSouthFlavor I like it because it adds the perfect amount of fat to lean deer. Most butts are around 30% fat and if I add it to lean deer 50/50 that makes the total mix about 15%. I never measure fat during this and comes out perfect every time. Love your vids!

[@MidSouthFlavor]

David F now you got me wanting to try it lol. You just grind up the pork butt and mix it in with your ground deer?

[@Stinky_Sak]

@@MidSouthFlavor yup. I buy the bone in cause it's the cheapest. They charge outrageous prices for pork steaks and country style ribs when a good knife will save you half the price and you can cut them yourself. Pork butt is a common sight in our freezer.

[@MidSouthFlavor]

David F yes, I love me a good pork butt steak!

[@AgroPreneurBusinessPodcast]

EXCELLENT Video! Learned so much!

[@granny933]

Thank you. How do you know when sticks are done?

[@randybolen7377]

Great job Jay. A quality video and a pleasure to watch!

[@MidSouthFlavor]

Thank you Randy!!!!

[@CookingwithKirby]

nicely done, great recipe.

[@MidSouthFlavor]

Thank you! These are a favorite around my house....and my local friends! lol

[@CookingwithKirby]

Mid-South Flavor Its a great snack, i can see why. Great cook my friend!

[@JudiChristopher]

Thumbs UP... Thank you for a great video... Usually I never buy these, because they don't taste as good as Beef Jerky, but after watching this video... NOW I want to make some... I love the thought that we can use Hamburger meat!!! I was surprised you used the 80/20, because of the fat content... but now I know it will cook down... and it is't like when you leave fat on a cut of beef jerky... Thank you again for this great video. I am very impressed...

[@MidSouthFlavor]

Thanks Judi. Yes, I make these from 80/20 sometimes and sometime, I go really lean. The leaner the meat, the more like jerky they are. If you use 80/20 they kinda have a "slim jim" consistency. We like them both ways, so I mix it up. This weekend, I smoked some sticks that were 93/7. Really like those too!

[@JudiChristopher]

@@MidSouthFlavor Thank you so much!!! Great Information.

[@JudiChristopher]

@@MidSouthFlavor OHHHHH I need to ask you... Where did you get the stackable shelves you put the Beef Jerky Stick on?

[@MidSouthFlavor]

@@JudiChristopher There is a link to them in the description below the video.

[@JudiChristopher]

@@MidSouthFlavor OHH... I thought I had looked... I will look again. Thank YOU for all your help. God Bless.

[@BuzzJones]

I did this but used a dehydrator and after 12 hrs at 160 degrees but with an internal thermometer they only got to 152 degrees, is it important about getting any red meat jerky to a certain temperature ??

[@PipeCat1965]

Great video! Yes, I make my own jerky and I like to experiment. I just bought one of those guns, have not used it yet. Hoping that ground beef jerky comes out better with it, as I have had issues with the strips not drying well when hand-rolled. I have used sauces with ground beef, and I think that's a factor, so next time it will be dry spices only. I have to add liquid smoke, though, as I do not have a smoker.

[@mladeng7016]

What should be internal temp of stick to make it safe to eat? Whar abour curing salt?,

[@d1nonlybo]

Now add a link to buy the racks

[@DeadBrokeBBQ]

Very nice Jay! We do these also but we use a combination of Venison and Beef. Thanks for sharing!

[@MidSouthFlavor]

Yeah I actually love these made from 100% venison!

[@gaetzwarren8146]

show us how to make the Brand Epic chicken Siracha protein bars!...so good.

[@fernandoamparano7984]

How long on the smoker

[@MidSouthFlavor]

These went for around 7 hours total

[@jeffquast5162]

Try ground Turkey also it turns out really good, i use big food grade tube and press flat season mix, repeat i also threw few dabs of bbq sauce in for kicks while mixing

[@TheGeneticHunters]

Super interested and I'm going to do this ASAP how long can you store the jerky for and does it need to be refrigerated what details can you give me on the storage and shelf life on it

[@MidSouthFlavor]

This is tough because it never last too long at our house lol. We have kept it on the counter sealed up for a week. I always refrigerate after opening. And sealed up in the refrigerator should last close to a month from our experience.

[@gunnarliles2107]

How long do you smoke them for

[@scuba9292]

Awesome video. Can’t wait to try. You have a new subscriber

[@MidSouthFlavor]

Awesome! Let me know how you like them!

[@Xmonders]

Looks great 👍! Thnx for sharing

[@MidSouthFlavor]

My pleasure!

[@traceyevans2757]

What trays were used???

[@d1nonlybo]

Where can I get the racks?

[@TECHDRONEMEDIA]

Jay, great work. I'm food addict my self, but never got around making a food channel yet

[@MidSouthFlavor]

Thanks! Sometimes I think I bit off more than I can chew! :) It's tough to try to properly manage two channels! So I don't really have any schedule on this channel...just when I can!

[@davidbarker755]

Where did you get the racks?

[@rouxso5124]

enjoyed the video, can i get the receipt for these snack sticks?

[@MidSouthFlavor]

Thank you! Glad you enjoyed it. I buy a pre-made seasoning and cure packet found in a box of 9 packs here. amzn.to/2SSFTE7 Each pack will do 2lb of ground beef, deer, elk, etc. Mix the seasoning and the cure along with 1/4 cup of brown sugar into the ground meat. Use a jerky cannon to make strips or sticks, depending on which tip you use. Jerky cannon can be found here amzn.to/2SPOnvM Use a dehydrator, smoker or even an oven to dry the jerky. My preferred method is on my smoker on the low setting which fluctuates between 170-190 degrees My smoker normally takes around 6-7 hours depending on the humidity level outside. I like to have the internal temp on the sticks to 160-165 When they are finished, pat off excess grease with paper towels before packaging. Store in freezer or refrigerator to make them last longer. I prefer eating them cold! To make them a little spicy, add 2 tsp of cayenne pepper to your seasonings and sprinkle with crushed red pepper after you put on the racks before drying. This is the dehydrator that I use amzn.to/2Fwb2JU This is the smoker that I use amzn.to/2RKR44G This is the jerky racks that I use amzn.to/2SVie66 This is the Vacuum Sealer that I use amzn.to/2Ma5Yw1

[@arthurrapson8183]

Bahaha you’re right on that

[@sebastian56309]

Just subscribed, nice channel, interesting how southerners cook. Thanks

[@MidSouthFlavor]

Thanks! Hope you enjoy what you see! :)

[@ImKarzie]

When I was using my jerky gun as they came out they kept breaking. Does the mince need to be cold or room temp when mixing and putting into the gun to squeeze out ??

[@toddbraun5705]

Quick questions-how long do they last in the vacuum seal? Do you refrigerate once sealed? I may have missed it would love to see a video on how to seal these and store. Great views.

[@sippping]

put it in a fridge or freezer and they can last awhile because they just age instead of rot because of the seal

[@rondetzler4607]

Where did you get your racks

[@imontheoutsidelookingin2257]

do you have to cook the snack sticks , can I just let them cure for a week or two like I do sausage and than vac pack

[@marklitz]

Did you use the cure also, or just the seasoning?

[@MidSouthFlavor]

Yes, the jerky seasoning that I use comes with the pack of seasoning and the pack of cure, both measured out per pound of meat.

[@brocwavra8813]

So apparently you do not need casings with this tool. But can that tool (Caulking gun) with castingS??

[@stephaniemalone9367]

Love this!

[@muuurl]

Hello ! Made some snacks sticks going off your recipe . They turned out very tasty !! The touch of brown sugar is a great addition . The only problem is they came out really chewy especially top film like hard to bite it off chewy … The only thing I changed is i bought a chunk of meat(peeled knuckles) and grinded myself .. so I’m. curious if that meat was to lean.. with fat content non existent..? Or is it normal ? May be someone else can chip in? It’s my first time making snack sticks .. Will try using 80/20 next time may be that was my problem .. Thank you for the recipe !!!

[@twotut2002]

Okay it's been two years, but where do I get those stackable jerky racks. I have a Traeger pro 22 pellet smoker and I think these would be perfect

[@MidSouthFlavor]

Expand the description below the video, you should see a link to them there.

[@LassesFoodAndBarbecue]

Looks great Jay

[@MidSouthFlavor]

Thank you!!!

[@mikesturm4668]

What temperature of the snack sticks do you shoot for

[@michaelmccullough1726]

Does the masterbuilt electric smoker not do a better job with even heating for these? Am thinking of making jerky for first time and debating on a smoker for it. Looking for vertical

[@MidSouthFlavor]

Sorry for the late reply....I think this pellet smoker is better because of the lower temp and better smoke control. When I am making these snack sticks....I prefer the smoker, but if I am doing whole muscle jerky....I like the dehydrator.

[@michaelmccullough1726]

@@MidSouthFlavor I received my smoker yesterday. Ordered the Pit Boss Pro Series 4 pellet smoker. Looking forward to trying

[@MidSouthFlavor]

Michael McCullough Nice!!!! You will love your pellet smoker. My favorite thing to make on mine is ribs!!! If you haven’t seen my latest video about ribs...check it out. kzbin.info/www/bejne/oZnLaKhtiZ55pq8

[@mattcarosone1542]

How long is the shelf life of these not sealed up?

[@johnfkennedy2950]

watched this at 3:00 am, I'm satisfied and hungry.

[@MidSouthFlavor]

lol, thanks for watching!

[@quandaledingle6207]

Hey ur on the KZbin comment location vid

[@cowardlyactionaire4391]

Quick question can you make meatgetti and spagballs from American dad with this

[@granny933]

Can I use table salt or garlic salt, or something else common in my household cupboard rather than Oster curing salt?

[@ChristopherMichaelMusic]

NO!

[@WesternArtStephens]

I have a ton of elk meat, can I use beef fat instead of pork when making these?

[@MidSouthFlavor]

That sounds amazing! :)

[@michaelbyassee5709]

yes you can use beef fat

[@SOS-School_Of_Survival]

Are these shelf stable? Or require refrigerator?

[@MidSouthFlavor]

This seasoning does come with cure, so these are good to leave out for about 2 weeks, from what I can tell. If you plan to keep them for longer...freeze some! :)

[@manyfeather2knives423]

Can you do this in a dehydrator?

[@pd417]

So 7 hours at 160 degrees in the smoker?

[@MidSouthFlavor]

That's pretty close!

[@pd417]

I can do that. Thanks!

[@MidSouthFlavor]

You are very welcome!

[@michaelmayeux3964]

Just cam across this video when looking up beef sticks. How long was the cook time on these?

[@Aydwn]

He left them on for 7 hours and rotated every 2

[@AmfIII]

Where did you find the stackable racks? Awesome video and thanks!

[@MidSouthFlavor]

Thank you so much! You can get them on Amazon! :) LEM Jerky Rack: amzn.to/2Mbq34q

[@chrisvansomer5625]

Where did you get those stacking trays

[@MidSouthFlavor]

There should be a link in the video description of all the products...but here is the link to the trays. amzn.to/36U4sZk

[@alwhiting7986]

I bought a jerky tray + 3 racks direct from lem products.com

[@chrisvansomer5625]

@@MidSouthFlavor Awesome thanks

[@brianjones6764]

You say you use 80/20 ground beef. In the finished product, do u have any excess grease in these leaving what feels like a mouth full of oil or does most the fat melt off and only leaving the slight greasiness ?

[@MidSouthFlavor]

Most of the time, the grease falls down into the bottom of the smoker or dehydrator, whichever one that I am using. But if there is still some...I pat them off with a paper towel before I package them up.

[@JudiChristopher]

@@MidSouthFlavor OHHHHH //// NOW I understand why you can use the 80/20, because it's not solid under the sticks and fat runs off!! but it gives it lots of flavor while drying... I mean Smoking... I feel that Smoking is a lot better taste than just drying... What do you think?

[@caseyernsberger7628]

The fat doesn't melt off at those temps. I use 93/7 for my beef sticks and have no problems. I also add soy sauce, Worcestershire, garlic powder and pepper.

[@JudiChristopher]

@@caseyernsberger7628 Right... those 3 ingredients are the Trinity... a little Liquid smoke never hurt anyone either... LOL Thanks for this information Casey.

[@troybailey6268]

How long will they last after vacuum sealed? Are they like jerky that doesn't need refrigeration?

[@MidSouthFlavor]

That's a great question. You will probably find varied answers, however, I follow this guideline. If you vacuum seal them, they should last about 6 weeks or so unrefrigerated. You can freeze them to make them last about 6 months. If you just put them in a ziplock bag on the counter...about a week. Refrigerated should get you closer to 3 weeks. Hope that gives you an idea. They rarely last over a week in my house lol

[@jaybaker9684]

What jerky rack is that?? I've been online looking for something to go with my pit boss but that stackable system would be awesome if the dimensions will work with my grill

[@johnnylee87]

Link is in description. Amazon

[@Mikedenton541]

How should I store if I don’t have a vacuum sealer?

[@MidSouthFlavor]

Before I got a sealer...I used the freezer Ziplock bags. Just try to squeeze as much air out as you can!

[@davidholdman8015]

Awesome

[@VegasJPH]

I have the gun and tried some flat jerky sticks on my Camp Chef. They seemed to turn out like long flat burgers. I'll have to try the round tip on the gun & smoke a little longer next time. Yours came out looking good!

[@MidSouthFlavor]

Some of those flat tips are just too thick for me. I just prefer the round sticks.

[@katiebea9258]

I have, on a z-grill, at this exact moment, three pounds of 85% ... Had a previous run using the Cabela "Shooter" with the "flat tip". This run I am trying the "round, double nozzle" tip to see if the "stick" is more to my liking than the "flat" version. "Flat" was "ok" and am hoping "round" is better.

[@bethrobinson9024]

Why do you use 70/30 ground beef? Can you use less fat and what will it do if you use less fat ground beef?

[@TheDreadedChef]

What cut of beef and what fat did you use to make your 80:20 mix? I am keen to give this a go and throw my own spin on it!! Great video!!

[@MidSouthFlavor]

This just a commercially purchased 80/20 chuck.

[@TheDreadedChef]

@@MidSouthFlavor oh nice! I'm guessing the 20 is also chuck

[@natedoglara]

Just came across your channel looks like a good product that you made question for you do you ever use a liquid marinade or do you only use dry seasoning?

[@GypsyJBLUE2023]

I don't really like mine too sweet can I cut back on the brown sugar?

[@MidSouthFlavor]

Most definitely! I made some a few days ago with no sugar! Trying to cut back on some carbs :) they were still great!!!

[@GypsyJBLUE2023]

@@MidSouthFlavor thanks! Going to try it out in the oven asap!

[@triciamccarville6353]

Looks good send me some

[@MidSouthFlavor]

It is good stuff!

[@Miasma1]

Looks great. Total time on the smoker?

[@MidSouthFlavor]

Tim Clark hey Tim...7 hours total on these. Check out the description...I give a more detailed recipe. 😊

[@dansnyder7690]

what if you don't have a smoker, is there other ways to cook them

[@Barneyrubble241]

I've done them in the oven. Use the lowest possible temp. 165 is perfect, but mine only goes down to 170. A dehydrator works wonderfully as well. I prefer using a dehydrator now that I have one, but before that, the oven worked just fine. Try the oven first, since I'm sure you have one of those. lol. The Jerky cannon works great and comes with a couple of different tips, so you can make flat strips as well as the sticks. Also, no matter which method you use, I would definitely spray the surface of the racks with some non stick spray before cooking. Makes clean up much easier. I have made these many times, and I highly recommend using a pre-made spice and cure packet, especially for your first time. You want it to at least taste good and once you try it and see what it's like, you will use the pre-made spice packet as a starter and tweak it to your liking. Personally, I like it with a little kick on the back end, so I add a bunch of red and black pepper in the mix. In my house, these don't last long, so I tend to use about half of the cure packet which is mostly salt. You really only need the cure for long term storage, but the salt is also important for the taste. I've tried it completely without the cure and it didn't taste very good. I hope you try it, because it's really easy and much less expensive than buying the pre-made stuff. Anyway, I hope this helped. Good luck!! On another note, I have never had them take 7 hours to cook as in the video. In the oven probably 4-5 hours will do it. Make sure you check them. You can try one, they will definitely be safe to eat after probably just 3 hours or less. I would let it cool for a few minutes before tasting. Not because you will burn yourself, but because that will basically give you a better idea of the final texture of the meat. It will dry a little more as it cools.

[@dansnyder7690]

@@Barneyrubble241 thank you sir.

[@MidSouthFlavor]

Hey Dan, as Jim mentioned, you can dry them in an oven, I tried it once and didn't like it. I used an inexpensive dehydrator for quite a while and love it. Link here: amzn.to/2RQLe1u But once I got the smoker....I haven't used the dehydrator since. I love the smoke flavor. Cooking them outside on the low setting on my smoker does take a lot longer than the oven. I was checking the temp, and I was letting them get to about 165 degrees. And yes, as Jim mentioned buy a pre-made seasoning and cure....here is my choice. amzn.to/2SSFTE7 I hope you will give them a try! We all love them!

[@ChristianWeathersby]

What about an oven? What temp and how long if possible?

[@MidSouthFlavor]

Sorry, I just saw this. If you want to use your oven, most people put the oven on the lowest temp, and use something to prop the oven door open just a bit. The time could vary depending on a lot of factors. Could be 2-5 hours

[@ChristianWeathersby]

@@MidSouthFlavor thank you!

[@JudiChristopher]

How much meat/receipt and how many "Sticks" did this make? I'm thinking it made 80 sticks???

[@JudiChristopher]

I just read in the description box how much meat... :)

[@81LostHope]

Mid South Flavor, why dont you use a casing? I am just starting off and bought some snack stick kits and they came with casings? Looking for some thoughts. Thanks

[@MidSouthFlavor]

I just don't see a need for them. These sticks hold their shape well enough that I don't see the need to chew around on or peel off a casing! These are an extremely popular snack around here!

[@81LostHope]

@@MidSouthFlavor do you have a recipe for jalepeno and cheese? If using cheeses, do you use a casing to keep the cheese in?

[@MidSouthFlavor]

I have never made any stick with cheese. I think you buy a high temp cheese and it won't melt when you smoke at a low temp. But you might still have to use a casing...I'm not positive.

[@Utilitylocatorman]

On your pellet grill did you turn just the smoke setting or smoke and heat

[@MidSouthFlavor]

I use the "Low Smoke" setting. Which is the lowest temp setting and lots of smoke.

[@davidmassey6756]

It looks like you don't have the LEM tray under your racks. What did you have for a tray under them? The LEM rack with tray is more expensive than just buying the racks themselves. Thanks!

[@MidSouthFlavor]

Yeah, I just have some mesh wire grill grate covers. I think they came from Walmart. I just use them to keep my wire racks from slipping through the grates. I just let the grease drip down onto my drip pan inside the grill.

[@SteveContreras]

Have you tried mixing the ground beef with ground pork? Would that work?

[@MidSouthFlavor]

I haven't, but I have heard of people doing that!

[@LanLan-qq6gk]

THANK YOU SO MUCH !

[@ophiophiuchus6233]

Jay, what's your advice for someone like me who does not own nor can afford a Smoker nor a Dehydrator and wants to make these?? Btw, I live in the City in the Northeast of US of A. It's cold out here for 6 months or so of the year, and need to cook indoors during the cold months. I want to make them even in the winter. What do you suggest??

[@kimsnook2321]

We have made formed jerky in our oven (basicly strips of snack sticks with no skin casing) in the oven with liquid smoke. This was before we had a smoker. It took a while but worked for us.

[@ophiophiuchus6233]

Kim Snook is the liquid smoke mixed into the meat, or is it added to the oven using an outside influence ((metal dish and liquid smoke on bottom of oven))????

[@kimsnook2321]

@@ophiophiuchus6233 you add it to the meat with the spices.

[@MidSouthFlavor]

As Kim said, you can do this in the oven. Most people put the oven on the lowest setting and then crack the oven door a little bit as well. Basically to dry more than cook. But honestly, you can get a $30 dehydrator and it's much easier!

[@ophiophiuchus6233]

Mid-South Flavor Seriously???? There's a $30 dehydrator out there?? I wish I had known that, then again, I live in a State where hunting deer (Venison) and wild turkey is common, why shouldn't there be a cheap dehydrator out here lol. I hope Walmart has one. Thanks!!

[@Test-nr3cd]

I make jerky all the time but I've been wanting to make beef sticks for a while. I originally wanted to use a jerky gun like you did but most videos I've seen use some kinds of casings. I like that you just used the gun. What do you recomend? Do you always use a jerky gun or do you sometimes use casings?

[@MidSouthFlavor]

I've never used casings. I always just use the Jerky Cannon to extrude the meat! :)

[@kwood55981]

Are they to smokey tasting doing it in a pellet grill. In a normal smoker the smoke flavor is over to over powering for me.

[@MidSouthFlavor]

The joy of a pellet smoker...it's hard to "oversmoke" something. I've only had one person think they were too smoky. That was my father and he don't like smoke flavor much at all. lol

[@Khemore]

Mid-South Flavor Nice video look´s really delicious :) The beef jerky seasoning what´s in that? because not sure we can get that here in Denmark Regards Khemore

[@MidSouthFlavor]

There should be some kind of jerky seasoning that you can get. Any will do, but here is the ingredient list. Dextrose, Sugar, Salt, Spices, Natural Hickory Smoke Flavor, Hydrolyzed Soy Protein, Monosodium Glutamate, Dehydrated Onion, Dehydrated Garlic, Less than 2% of Caramel Color, Silicon Dioxide and Calcium Silicate (Anti-Caking). Cure: Salt, Sodium Nitrite (0.62%).

[@Khemore]

@@MidSouthFlavor Cheers mate, i been looking for making snack sticks a long time :) Finally i can get startet

[@rockyjjones8989]

I like the fact that you are using gloves. Shows that you are aware of food born bacteria.

[@MidSouthFlavor]

Or I might just like black gloves!!!! lol Thanks for watching and commenting!

[@curtdunlap6818]

They look like the sausage links I just smoked this weekend, just not as skinny! I sprayed mine periodically with a mixture of bourbon and apple juice Wow, does that make a difference! I especially like the Italian sweets. I eat 'em cold and they're like eating candy!

[@MidSouthFlavor]

Sounds great! How much did it add to the drying time?

[@curtdunlap6818]

@@MidSouthFlavor Hard to say. I did them before on a different smoker (Miron Mixon barrel type) as well as in my Pit Boss and in the summertime too. I noticed this time that the glass side didn't cook as fast, so I had to keep turning the grates. That said, I took them off after about 5-6 hours cooking at 250, one more than before and in the Mixon cooker/smoker they were done in three at 275 but not so smokey! Different environments and temps going on too! Was in the low 50s and 20mph winds! They didn't turn out as good this weekend as the last time in the Pit Boss. I'm still experimenting!

[@rebeccahampton2317]

BEST EVER RECIPE!

[@CynicallyObnoxious]

I want one of those guns haha man that is something beats dealing with casings

[@MidSouthFlavor]

Yes! I just did some deer jerky sticks with it yesterday! Makes it nice!

[@Barneyrubble241]

I can recommend the cannon as well, but don't buy the $15-20 gun. Buy the better one. I think it's about $40.00 I learned the hard way. The cheap one broke after about 3 uses.

[@KountryCuz1]

Do you have To Freeze Them !!!!!

[@MidSouthFlavor]

They don't last long enough around my place to free normally. lol But yes, if you want to keep them for a month or so...freeze them! :)

[@FidelCashflow13]

I’m going to try this with Ground Turkey 🙂

[@MidSouthFlavor]

Very good, lean and healthy option!

[@lorenzomata8231]

Cuplaaaars I’m from Texas that’s how my wife says two hours after a few tequila drinks

[@MidSouthFlavor]

😂 I just talk like that with no alcohol! lol

[@soufienetchantchane2839]

Excellent Mexicano to get Colon Cancer !

[@HandsomeDevil456]

this makes me want a smoker

[@MidSouthFlavor]

You can use your oven on the lowest setting (normally 170) and you might want to crack the door open a little. You really want to dry these instead of cook. I actually prefer a cheap dehydrator over the oven method! You might want to add a splash of liquid smoke to your mixture if you really want that smoke flavor. Here is the dehydrator that I have and love! amzn.to/363Mfac

[@Iamchriskidwell]

I finally got one about a month ago, check out RecTecGrills.com when you're ready. I look for a reason to use mine as much as possible, they're great!

[@soufienetchantchane2839]

The best to get Colon Cancer !

[@LegionOfWeirdos]

This is the first time I've ever seen one of those meat gun things.

[@MidSouthFlavor]

I’ve been using them for quite a while. This one is the best I’ve had.

[@greenidguy9292]

Legion of Weirdos Seriously??

[@LvDirtJunky]

Bring the plunger to the end , then retract it about two inches . Pack it with meat , retract it a couple more inches . Pack it again and repeat till full . No air that way

[@leo.girardi]

"Read the instructions on the seasonings" but then add brown sugar?

[@dwklug]

I gave you a thumbs up because showing how easy making beef sticks. It could have been better if you had a personal flavoring recipe.

[@MidSouthFlavor]

Thanks. I fully believe in using what works best. I never came up with a jerky seasoning that worked as well. But, you know, everything starts as a personal flavoring! :) Just like I turned my own personal BBQ rub/seasoning into a marketable product. just check out midsouthflavor.com to see it! :)

[@kaevonxtheluckyone3719]

That's how you make beef sticks very tasty I'm eating one right now

[@MidSouthFlavor]

I have to agree! :)

[@calgaryrealestateadvantage7502]

make them every year

[@R1Kyle]

You want a comment! There are numerous other video channels that will instruct you on how to make decent home made meat products, not ones that used a boxed mixture of Lord only knows what. They will also teach you about curing agents and other ingredients. Duncan Henry's channel 2 Guys and a cooler Chuds

[@sofachips]

WOW NO CASINGS.

[@MidSouthFlavor]

None needed on these! :)

[@chickennugsoil4421]

Is it me or does he say hours weird

[@MidSouthFlavor]

Yep, it’s called a Mid-South accent 😂

[@johndifilippo6464]

Using a box mix is not homemade.

[@JustJosieyall]

who is you telling me to buy oster seasoning a recipe .....

[@PowrAl]

Just found your channel but 40 secs from the off, that does not look like ground beef, it looks like protein extraction already happened or it is mechanically recovered meat. Dang, I would not buy that.

[@steveruby2120]

It's not really homemade if you use a premix seasoning mix now is it?

[@MidSouthFlavor]

Thanks for watching Steve. I think you might have "homemade" and "made from scratch" confused. Just like a homemade cake or pie might use a cake mix or a pre-made pie crust.....they are still homemade. Making a cake, pie, or snack sticks from scratch....yeah, that's a whole different ball game :) Have a great day!

[@steveruby2120]

No I'm not confused, I don't play word games either. But its your channel run as you like. Have a blessed day.

[@SOS-School_Of_Survival]

"to make an apple pie from scratch, first you must create the universe"

[@toeder420]

I'm trying to find a homemade season so I can go from that and make my own. I keep finding pre made ones. That's weak and so are pellet smokers. I built my smoker and cut down the trees. I smoke over coals like a man.

[@ValentinesEve1996]

How to make you own Slim Jims

[@MidSouthFlavor]

with the right seasoning you could make these taste like slim Jims!

[@BrokeNerfing]

Slim Jims are gross. This is how it is done!

[@7grizz1936]

Never have liked slim Jim’s.

[@donaldotsig6818]

If you use a mix they are not home made

[@pesto12601]

2:20 - poop jerky!

[@MidSouthFlavor]

lol pretty much!

[@troybond5426]

Sugar should never be added to any meat!

[@MidSouthFlavor]

It’s not for everyone, but this is Mid-South Flavor and here in the mid-south, we like our bbq and snacks sticks sweet :) So yeah, we add sugar.

[@thejewishredneckprepper4675]

Shalom

[@SugarKalamay]

Why dont we not use a "brand" and just season it naturally?

[@MidSouthFlavor]

Wonderful! If you have a "non-brand" seasoning that you like...use it! :)

[@greenbuds2782]

Thumbs down, because you used premade seasoning... learn to make your own ffs...

[@MidSouthFlavor]

😂 Well, I can't handle that thumbsdown, so nextime I'll raise my own cattle, grow my own cattle feed, process my own cow, grind my own chuck, grow my own spices, 3D print my own jerky cannon, build my own grill, etc.