Simply, thank you. Thank you for what you do, the way you do it, and the content you produce. I can't tell you how much I have enjoyed watching the group's exploits and adventures beginning last fall and through this summer. I have 3 avid, outdoors-minded kids - 14, 11, and 10 - and they 'Hush' hard!
I use the (brand name) Jerky Shooter when I do my jerky and sticks. When prepping the ground meat I lay it out on wax paper and roll it into small 'logs' a bit smaller in diameter than the shooter barrel, slide it in and then pack it down until it is full. Don't know if that is easier/cleaner than your method but it works well for me. Love the video. Keep 'em coming.
some like to add a little bit of pork fat to the recipes, what i have done in the past is buy the package of bacon ends and pieces and grind that into the venison. gives them great flavor!
Watching this for inspiration. I have basically the same setup and also a cool room with 7 deer in it that is going to well and truly over fill alot of freezers. All left over meat is going into snack sticks. I'd estimate I'll be making about 100kg worth next week... any one in Australia need deer meat comment on this post lol
I usually just add red hot pepper flakes, but chopped jalapenos sounds really good as well. I'm also going to try the chopped jalapenos in some venison burgers .... take care and thanks.
There are several ways to skin a cat but you are on the right track. I make sausage out of all of my grind and I have made the investment in an electric LEM jerky maker (it provides a more consistent stick, and is significantly faster) for casings I highly recommend natural casings over collagen casings. Sure, it requires more attention to detail. But the final product is far superior in both texture and appearance. Next you will want to use a safety pin to pop the air bubbles. This will help with inconsistent cooking (but it’s more critical when you make brat size sausage) (I love making andouille sausage to make red beans and rice with my deer and last year with my caribou it was really good) If you have the opportunity to, check out a culinary school and see if you can take a course on charcuterie. Good luck on your future endeavors! And shoot’m strait!
hey good video we roll our grind into balls they go rite into the tube, and when you get out of that getto gun the nicer kits come with a stuffing stick ,so you can force the air out
Excellent video. Eric you need to team up more often with Bridget on food preparation. You two balance each other out. Looking forward to more of your videos.
I dont think thers a cleaner way I get messy when I make mines also but I slice my elk in thin slices takes time but worth it. I love the hi mountain seasonings way easy with the instructions. I'll usually add 3 packets of them dominos pepper packs to em too. 👍🏽 good job might have to make me some this weekend also.
do it with the casing, and poke holes with a clean grill brush to allow moisture, you cant really go wrong their. If you are planning to smoke on a pellet smoker, please know that this is how I do it on my oklahoma joe smoker. I usually add a bath of water/apple juice depending on the type of smoke im using. good luck friend!
So do we eat the casing? Never used the casing before? But used the same gun and non casing way. The bigger stuff with the casing looks good. Thanks for the video
Awesome video. Tip: When you can afford it, buy a 5# hand Crank Sausage Stuffer or a better type caulk gun type sausage stuffer. I like LEM products. When stuffing the gun, roll the meat in your hands in a elongate ball smaller then the tube opening. Then pack the meat tight in the tube to get all the air out. Hope that helps. Good Job.
My wife and I made jerky taking the whole roast and using a slicer made them 1in wide and 1/4 thick strips and then put them on the dehydrator. We also used the same seasoning you did. However, we made the mistake of not vacuum sealing it and couldn't go through it fast enough.
Great video, YOU CAN USE THE TUBE LIKE A COOKIE CUTTER. PUT THE MEAT ON A TABLE AND PAT IT OUT TO AN EVEN THICKNESS AND PUSH THE TUBE INTO IT.KEEP USING THE COOKIE CUTTER ACTION UNTILL TUBE IS FULL.
When you are doing the jerky with the casing twist the tubing after you put the meat in an they will look like sausages. Makes for easier to eat on hikes and hunts
Hey Eric! Loved the vid! Hey, did you add any fat to your grind meat like the recipe suggests? Or do you just do all wild game meat and leave the fat out? When I've made my snack sticks I don't like to add any and I think they've turned out great! 😀🤙
I push the tube into the pile of meat instead of using your hand to push it in. After a while your meat pile will look like the end of a to much ice slushy with a bunch of holes in it. Makes the process go by faster
Roll the meat into a long cylinder shape, more or less a large sausage, then slide it into the caulking tube. I use the big sausage stuffer that holds about 5 lbs per fill. They look great, those things wouldn't last long in my house, my kids would devour them in no time.
Didn't you have a LEM sausage stuffer on top of your fridge before? It works so much better and faster than a jerky gun and a lot less messy. For your jerky gun make little logs out of burger to slide into it.
I've used one of those welfare jerky shooter's. To fill it I'd push the cylinder into the meat to the bottom of the bowl, you may get it half full then repeat till it's fall. Just keep the remaining meat in a ball when you go to refill it and this process works till the meat is gone.
You should be able to find a sausage stuffing attachment for your grinder. That would make the ones with the casings go faster. All the snack sticks looked awesome. It’s good make them every so often in small batches is the key because it’s easy to get burned out on making them if you do to big of a batch. If you have help it makes it go much better. Anyhow don’t ask me how I know that. I’ve had all my counters full of racks of snack sticks. It’s a good day when they all are packaged up and ready to snack on while on the mountain. Makes all that hard work worth it ;). Take care, see ya.
I mix my venison with some pork in about a 70% deer and 30% pork mixture. I add cure and culture to it then put it into the casings and smoke it. Turns out so damn good.
A food grinder would be much quicker than the gun you were using, especially for large (or several) batches. Simply get a food grinder that has a sausage stuffing attachment or a meat stick attachment. You can use much longer casings, and you can continuously add meat. Which means running out of casings much less frequently, and no stopping to reload. An electric machine would also prevent hand fatigue from pumping the handle. But they do also have hand crank machines for off-grid applications💪. This method is especially helpful when doing lots of processing, like processing a whole animal into sticks or sausages. It is the method my dad used to use on both wild and domestic animals, and it saved a LOT of time. (And hand cramps.😨)
Simply, thank you. Thank you for what you do, the way you do it, and the content you produce. I can't tell you how much I have enjoyed watching the group's exploits and adventures beginning last fall and through this summer. I have 3 avid, outdoors-minded kids - 14, 11, and 10 - and they 'Hush' hard!
I use the (brand name) Jerky Shooter when I do my jerky and sticks. When prepping the ground meat I lay it out on wax paper and roll it into small 'logs' a bit smaller in diameter than the shooter barrel, slide it in and then pack it down until it is full. Don't know if that is easier/cleaner than your method but it works well for me. Love the video. Keep 'em coming.
some like to add a little bit of pork fat to the recipes, what i have done in the past is buy the package of bacon ends and pieces and grind that into the venison. gives them great flavor!
Love makin jerky on the old Nesco dehydrator, I use a shooter too. Peppered seasoning is my favorite, nice job! 👍
I save the back straps and tenderloins for the grill and usually make the rest of the deer in to jerky unless anyone wants roasts or steaks
I subscribed and rang the bell and I met Eric and kacey and Bryan gave a high five at the hunting expo, I also saw Bridget,I liked almost every video
Good day,
Great video and nice footage, thanks for sharing and greeting from New Zealand.
Greetings from Finland,
Really great videos of hunting and cooking.
Thank you very much!
Smarter and accurate shots!
Looks great!
Holy cow those look amazing definitely going to try this in the future
Zander Dean don’t worry man I plan on making a lot of videos 👍
Excellent vid. You just caused me to go to Cabelas for a jerky gun and spices. Cheers brother!
I would definitely purchase a sausage stuffer , make life a lot easier, saves a lot of time !
Awesome video..im interested in making my own jerky and meat sticks and your video was the bomb....well done brother...thx for the info
Watching this for inspiration. I have basically the same setup and also a cool room with 7 deer in it that is going to well and truly over fill alot of freezers. All left over meat is going into snack sticks. I'd estimate I'll be making about 100kg worth next week... any one in Australia need deer meat comment on this post lol
once you add the cure you should put in the casing right away do not let it sit around or it will stiffing up
I use frog mats which work really well for the natural sticks. Also try finely chopping some jalapeños and other peppers and adding to the meat
I usually just add red hot pepper flakes, but chopped jalapenos sounds really good as well. I'm also going to try the chopped jalapenos in some venison burgers .... take care and thanks.
Great video....Just started looking into smoking snak sticks. Love the shirt in the 2nd part of your video. Where or who makes it?
Glad I found this video. This is helpful. Thanks guys!
looks fire guys enjoy an god bless
Love those racks did they come with the smoker or if not what are the sizes and where can I get them
I loooove deer jerky!
Well, looks like I'll be thawing some deer burger tonight and making jerky and snack sticks. We mow through them at my house!!!!
Great video. Good job. They look delicious
There are several ways to skin a cat but you are on the right track. I make sausage out of all of my grind and I have made the investment in an electric LEM jerky maker (it provides a more consistent stick, and is significantly faster) for casings I highly recommend natural casings over collagen casings. Sure, it requires more attention to detail. But the final product is far superior in both texture and appearance.
Next you will want to use a safety pin to pop the air bubbles. This will help with inconsistent cooking (but it’s more critical when you make brat size sausage) (I love making andouille sausage to make red beans and rice with my deer and last year with my caribou it was really good)
If you have the opportunity to, check out a culinary school and see if you can take a course on charcuterie.
Good luck on your future endeavors! And shoot’m strait!
Man that looks great !! The luxury of a freezer full of meat!!
hey good video we roll our grind into balls they go rite into the tube, and when you get out of that getto gun the nicer kits come with a stuffing stick ,so you can force the air out
Excellent video. Eric you need to team up more often with Bridget on food preparation. You two balance each other out. Looking forward to more of your videos.
How was the taste difference between the cases vs non-cased? Which did you prefer?
Awesome video guys! 👍
I dont think thers a cleaner way I get messy when I make mines also but I slice my elk in thin slices takes time but worth it. I love the hi mountain seasonings way easy with the instructions. I'll usually add 3 packets of them dominos pepper packs to em too. 👍🏽 good job might have to make me some this weekend also.
That pellet grill is awesome, are those racks an after market add on or did they come with them?
Have you tried holding the tube by the nozzle end and pushing the open end into bowl of meat until filled?
do it with the casing, and poke holes with a clean grill brush to allow moisture, you cant really go wrong their. If you are planning to smoke on a pellet smoker, please know that this is how I do it on my oklahoma joe smoker. I usually add a bath of water/apple juice depending on the type of smoke im using. good luck friend!
So do we eat the casing? Never used the casing before? But used the same gun and non casing way. The bigger stuff with the casing looks good. Thanks for the video
Great Job. Are you going to sell any? They look so good.
Making some snack sticks this weekend...Did you put any fat in with the ground or is it all just lean? How long did they end up in the smoker?
Try using a plunger to pack the meat into the tube. Similar to a food processor plunger. Great video.
I use the wide tip when I smoke them without the casing, just so you get more surface area.
Awesome video. Tip: When you can afford it, buy a 5# hand Crank Sausage Stuffer or a better type caulk gun type sausage stuffer. I like LEM products. When stuffing the gun, roll the meat in your hands in a elongate ball smaller then
the tube opening. Then pack the meat tight in the tube to get all the air out. Hope that helps. Good Job.
My wife and I made jerky taking the whole roast and using a slicer made them 1in wide and 1/4 thick strips and then put them on the dehydrator. We also used the same seasoning you did. However, we made the mistake of not vacuum sealing it and couldn't go through it fast enough.
Great video, YOU CAN USE THE TUBE LIKE A COOKIE CUTTER. PUT THE MEAT ON A TABLE AND PAT IT OUT TO AN EVEN THICKNESS AND PUSH THE TUBE INTO IT.KEEP USING THE COOKIE CUTTER ACTION UNTILL TUBE IS FULL.
Great! Now I am hungry.I have to go pull out some Red Stag jerky I made last week and start eating away!!!
Using a meat grinder with the snack stick attachment works pretty good.
When you are doing the jerky with the casing twist the tubing after you put the meat in an they will look like sausages. Makes for easier to eat on hikes and hunts
Nice job! 👍
Nice ! Will try to do that !
What is the purpose of the cure ?
Hey Eric! Loved the vid! Hey, did you add any fat to your grind meat like the recipe suggests? Or do you just do all wild game meat and leave the fat out? When I've made my snack sticks I don't like to add any and I think they've turned out great! 😀🤙
Which Camp Chef Pellet Grill are you using?
I use the grinder / sausage attachments on my kitchenaid mixer. 150 degrees is too high should be 125 or lower for the majority of the time.
go invest in a sausage stuffer can hold way more and you wont regret it!
Next in the list for sure
I push the tube into the pile of meat instead of using your hand to push it in. After a while your meat pile will look like the end of a to much ice slushy with a bunch of holes in it. Makes the process go by faster
Invest in a commercial grade stuffer for about 300$ and then it becomes so easy to make ! Awesome video
Where did you find that tube for that gun? I've already got a of those guns .
roll the meat into meatballs just slightly smaller than the tube. Drop balls into the tube. Use the stuffer from your meat grinder to pack the tube.
I do 200 degrees for 2 hours in my smoker and they come out perfect every time.. And you know the internal temp will hit at least 165..
Roll the meat into a long cylinder shape, more or less a large sausage, then slide it into the caulking tube. I use the big sausage stuffer that holds about 5 lbs per fill. They look great, those things wouldn't last long in my house, my kids would devour them in no time.
How long is wild game good in the freezer
Do you know how to make them shelf stable?
Just push the tube into the meat to fill it up. That has worked well for me. Good luck and have fun....
The $150-200 for a good sausage stuffer could not be more worth it. Game changer.
Yummy 😋
You can use the intestine as the casing
Those look so damn good
Didn't you have a LEM sausage stuffer on top of your fridge before? It works so much better and faster than a jerky gun and a lot less messy.
For your jerky gun make little logs out of burger to slide into it.
As if I needed another reason to get my first western big game animal!! I need to try that!! 😃
Axel Rose makes Jerky! 🙂
Nice job you guys. Now to make those really great, well ya need to send a couple pounds to and I'll figure it out! Lol
gotta get that High Temp cheese
I've tried some of those flavors you had. Pretty good but try the LEM brand "Original Jerky" package. Really good!
Sausage stuffer works the best
Awesome dude. Try adding about 15 % pork fat to your recipe. Just get a few pounds from your butcher and grind it through your game meat
Use the big cake decorator bag, it would be easier to push the meat.
The kitchenaid mixer has an attachment to do it faster
Does your ground venison have any fat (pork or beef) added to it?
Is there any fat mixed into the hamburger meat??????
I was wondering the same thing too.
Try the jerky cannon from LEM instead of the one you have.
how long would deer meat last in the freezer wrapped in butcher paper?
Probably up to a year.
Got the same gun the tube always tries to pop out . Got a LEM cannon works so much better. Along with 17mm casing.
Dang, the innuendo’s are too much. Kidding the video rocks
roll the meat into golf ball size balls and put it in to the jerkey gun, i think it make the loading process a little easier
buy a stuffer works good and is fast 5 lb is good if only doing small amounts
Forgot the cheese homie! Looks good af though for sure
Sub the water for a splash of beer, but other than that looks dang good....
Best tip
Gloves
$140 meatmaker meat press
Try the jerky Cannon
You probably know by now but when loading a tube Gun roll your meat in a tube shape slightly smaller than the gun, it goes in easy
I have that
I've used one of those welfare jerky shooter's. To fill it I'd push the cylinder into the meat to the bottom of the bowl, you may get it half full then repeat till it's fall. Just keep the remaining meat in a ball when you go to refill it and this process works till the meat is gone.
FYI...the instructions say 1/4 cup of water per lbs of meat...so you need 1 cup of water for mix
Go to Harbor Freight if yall have that and get a grinder/stuffer for $45
Same jerky gun i have, it also gets crooked like that but it works lol
It is a little cleaner if you take the end off of the jerky gun and press the gun into the meat until it is full
Add High temperature cheeses
You should be able to find a sausage stuffing attachment for your grinder. That would make the ones with the casings go faster. All the snack sticks looked awesome. It’s good make them every so often in small batches is the key because it’s easy to get burned out on making them if you do to big of a batch. If you have help it makes it go much better. Anyhow don’t ask me how I know that. I’ve had all my counters full of racks of snack sticks. It’s a good day when they all are packaged up and ready to snack on while on the mountain. Makes all that hard work worth it ;).
Take care, see ya.
I mix my venison with some pork in about a 70% deer and 30% pork mixture. I add cure and culture to it then put it into the casings and smoke it. Turns out so damn good.
Man you get all those muleys in that back room??
Here's a tip; Buy a sausage stuffer!!! Makes life a whole lot easier and will pay for itself in no time!
they need to be at least 160 for at least 30 min to kill any bacteria, i usually go no higher than 180
A food grinder would be much quicker than the gun you were using, especially for large (or several) batches. Simply get a food grinder that has a sausage stuffing attachment or a meat stick attachment. You can use much longer casings, and you can continuously add meat. Which means running out of casings much less frequently, and no stopping to reload. An electric machine would also prevent hand fatigue from pumping the handle. But they do also have hand crank machines for off-grid applications💪. This method is especially helpful when doing lots of processing, like processing a whole animal into sticks or sausages. It is the method my dad used to use on both wild and domestic animals, and it saved a LOT of time. (And hand cramps.😨)
Had the ssme gun and it would be crooked too
We do hundreds pounds a yr. get a stuffer. Prick your caseing add if want to recipe Don’t. Add pork. Looking good