These guys are the best and smartest butchers I've ever seen. They make everything themselves including smoking meats and other stuff. Keep up the good work fellas u guys r da best
I commend your practices in good hygiene, as well as the tasty food you make. I am a cancer patient on a chemotherapy medication and have had to stop buying supermarket meat- and any takeaway food- because the slightest bug, that the average dietary can deal with via the immune system, causes me to be very sick. Unfortunately there are few local butchers around anymore. Keep up the great work. Maybe with your knife skills, we could see if a sheep or pigs liver would work in me.
Thanks Guys,I found you when I was looking on how to butcher my buffalo on my farm.I liked how you showed the deboning process.Great videos. Thanks for the deer stick video. Keep up the good work!
Oh I can’t wait for deer season. I’m gonna have to invest in a few things to try this. I’ve always quartered and deboned my own deer. I’ve always taken it to someone for sausage or jerky. I have a grinder already. Keeping making these videos and giving me ideas.
i just sun dry my meat, tastes way better. just add salt and pepper and put it on a clothes line on a hot day and let it dry out for a few days. all the scraps i grind up like he shows and stick it in a dehydrator. never had much luck smoking meats i need to try it more often and get good at doing that..
@@davidsignor7931 yeah it's not hard at all, I just don't have a good setup to do it nor do I have the time to be watching it for hours . I honestly prefer the sum dried meat more than smoked. It has a better flavor
I just got a package of some venison and cheese smoked snack sticks from a friend of mine, he picked them up from the processor a few days ago. He's gotta have at least 15-20 pounds in snack sticks alone, I think he got 2 deer this past season. I also got a few chops from him as well, it's sure nice having friends and family who hunt and/or raise cattle
Looks & tastes great, I've done alot of sausage and brats out of venison,pork sausage and even added some beef cube steak or stew-meat all into a grinder & it turned out juicy for sticks, brats , and sausages!
We made 200 lbs of deer smokies on our traeger ironwoods using your method. They all turned out fantastic. Best sticks we have made. Would like to see how you make and traeger summer sausage next.
Im used this recipe for my Bradley smoker starting at 170 degrees and stepping up the temp as they said and my sticks turned out great! I have learned so much from you guys, Thanks!
Hey guys. love the process of these smokies. here in Australia we call them Twiggy Sticks but I like the name Smokies lol. Keep the smoker working and make more video's. watch you all the time. Have a great Christmas and a wonderful New Year. your Biggest Fan from Tasmania Park Min Gi xoxo
I first got hooked on y’all from the deer processing videos, but now I’m learning new things! Definitely a great channel! Do you also do jerky on the Traeger that same way?
This is just what I was looking for @ 4 something in the morning. Seriously. Lol I've got loads of deer meat and I want to try something other than jerky. Thanks y'all! 🤘🥰
been making sausage for years, not sure why i clicked on this haha but i learnt something new, i have never mixed seasoning prior to grinding before, going to try that next batch of moose sausage!
I attempted making some snack sticks last year from the first deer I procured, but I added oatmeal to it. For me, it was a snack I would take out when I was working/hunting, so I felt that it needed to be "beefed up" in terms of energy. So long as you par-cook the oatmeal it turns out great.
Just did my first batch of these on my BGE using a Thermoworks Signal and Billows unit to hold perfect temps at 165/185/205. Mixed in 4# ground Boston pork butt to 12# ground deer.
@@TheBeardedButchers It worked amazing! I did in a two level setup. Top and bottom rack I coiled them together like a snake. With Signals/Billows it held temp perfectly at 165 for 2hr, 185 for 2hr and 205 for 2hrs doing two levels of deer sticks on my BGE. Set alarm at 165° internal and went to bed without worry. Cooling now and can't wait for a "pleasant eating experience". Need to order more BBBseasoning for next round. You guys got and black friday/Thanksgiving sales coming up?
That looks so good, I hope it is not salty because I am on a low sodium diet! My own preference would be to put them in a Mylar bag with a oxygen absorber them vacuum seal it!
Good video. Always love to watch your stuff. I have found that depending on how dry you like you sticks the step method might make them too dry. I will step up if I want them drier, or If I want more of a "juicy" stick I will just go at 205 for 2 hours. It get's it hot enough that the Fat renders and the meat becomes juicy. I appreciate them both ways and it just depends on what you prefer. I highly suggest trying Ghost pepper High temp cheese as well, it is super good, if you can find it at a reasonable price right now.
Man, thank you Robert. I have been following the Waltons Inc method of step up and just cant get that "juiciness". So you just go straight 205 for 2hours to 160 internal temp?
@@kody11able I actually change up my recipe a little from theirs. I process my own deer and remove much of the fat from it when doing it. Therefore mine is a little leaner. I have found that the mixture that I like is 60-40. 60% deer 40% pork. I will get a fatty pork butt and grind it up to mix with the Deer. That gives more fat to keep the sticks juicy. You will find that it is preference on how you like your sticks. However as far as cooking goes I do use 205 until hitting 155. I then remove from the smoker let sit for a little bit (5-10 minutes) while prepping an ICE bath to stop the cooking.
Just found your channel a few weeks ago. Love the content! I know this is an old video so I'm not sure if you'll see this comment, but I was curious about the smokehouse temperature. Your vid suggested 165°, then 185°, then 205°. This seems a lot higher than others suggest and I'm just curious why. Thank you in advance!
Hey Guys great video. Have you guys made Duck smokies? I have a lot of duck breasts that I usually sausage, however I’d like to try this. Just bought your Cajun seasoning. I bbq’d chicken with it. It’s phenomenal stuff guys!
Do you guys have official recipes for wild game that I can print out…would love to make snack sticks n summer sausage ..just want to make sure I’m doin it right !
Would it be beneficial for you, for a more even distribution of the nitrates, grind it up in a mortar and pestle and combine it with the seasoning before seasoning, that way it’s fully distributed?
Was lucky enough to harvest a deer this years. It’s been many years since my last. Sticks are always a favorite. Can’t wait to those some of these in my BigGreenEgg!
YES... This was my question... if you're doing this commercially (which obviously you are) that you can SMOKE them on a Pellet Grill... YES, I am so happy to know this. My Family has been the Bar-B-Q business for over 50 years. I want to start my own Beef Jerky & Smokies business... but I wanted to Smoke them on a Pellet Grill... Thank you guys for all the hard work... Great video...
I add raw onion to the last grind as I use the grinder to stuff, then it is smoked and the flavor is so amazing. You can also used cooked rice to make a boudin style wurst.
I just found a used LEM 0.5hp grinder and HAKKA 7lb sausage stuffed on marketplace for $250. That’s everything you need except seasonings and ingredients lol
please adopt me i will help around the kitchen , do anything just to eat the food you guys have lol would love to taste the great food you make. my mouth is watering
okay i bought my 5 lb stuffer by meats base on you guys. i received mine today to my disappointment there was no smokie horn so could you plz tell me where you got yours so i can get one plz
I bought the cheap harbor freight meat grinder it works good enough for me. It has a sausage stuffer option on it. If I stuff with a grinder is there alot of problems with air pockets?
Question: if one were to do jalapeno cheddar sticks.. would you suggest dicing the jalapeños and grinding them in on the last fine grind? Also why not grind the cheese in? Any reasoning or just preference on cheese chunks instead of ground in?
Just subscribed guys seen other vids from you guys, but just ....y'all are just slick the way you make and do stuff but damn those sticks look good 👍 👍 up
These guys are the best and smartest butchers I've ever seen. They make everything themselves including smoking meats and other stuff. Keep up the good work fellas u guys r da best
I commend your practices in good hygiene, as well as the tasty food you make. I am a cancer patient on a chemotherapy medication and have had to stop buying supermarket meat- and any takeaway food- because the slightest bug, that the average dietary can deal with via the immune system, causes me to be very sick. Unfortunately there are few local butchers around anymore. Keep up the great work. Maybe with your knife skills, we could see if a sheep or pigs liver would work in me.
Thanks Guys,I found you when I was looking on how to butcher my buffalo on my farm.I liked how you showed the deboning process.Great videos. Thanks for the deer stick video. Keep up the good work!
Thanks Seth and Scott. You guys make this process look so easy. No doubt these sticks are delicious. And may I say your videos are just AWESOME!!!
Oh I can’t wait for deer season. I’m gonna have to invest in a few things to try this. I’ve always quartered and deboned my own deer. I’ve always taken it to someone for sausage or jerky. I have a grinder already. Keeping making these videos and giving me ideas.
i just sun dry my meat, tastes way better. just add salt and pepper and put it on a clothes line on a hot day and let it dry out for a few days. all the scraps i grind up like he shows and stick it in a dehydrator. never had much luck smoking meats i need to try it more often and get good at doing that..
@@johndowe7003 it's not that hard try I am sure you will be pleased
@@davidsignor7931 yeah it's not hard at all, I just don't have a good setup to do it nor do I have the time to be watching it for hours . I honestly prefer the sum dried meat more than smoked. It has a better flavor
I just got a package of some venison and cheese smoked snack sticks from a friend of mine, he picked them up from the processor a few days ago. He's gotta have at least 15-20 pounds in snack sticks alone, I think he got 2 deer this past season. I also got a few chops from him as well, it's sure nice having friends and family who hunt and/or raise cattle
That's awesome!
Looks & tastes great, I've done alot of sausage and brats out of venison,pork sausage and even added some beef cube steak or stew-meat all into a grinder & it turned out juicy for sticks, brats , and sausages!
We made 200 lbs of deer smokies on our traeger ironwoods using your method. They all turned out fantastic. Best sticks we have made. Would like to see how you make and traeger summer sausage next.
Sean, that’s great!! We plan on making a summer sausage video in the future.
How long do they keep for?
So much better than what i make at work. I grind up 10,000lbs of beef everyday for smokies and cant stand it. Venison is where its at!
Im used this recipe for my Bradley smoker starting at 170 degrees and stepping up the temp as they said and my sticks turned out great! I have learned so much from you guys, Thanks!
👏🏻👏🏻
Thanks again love your videos and you always tell people how to do it well done that’s how it should be cos you know how to cook it all the best Joe
I just made some and put in my little electric smoker they turned out awesome
“I wanna go ahead and...” like this video.
I’m craving smokies now.
That was an amazing demonstration. Great instruction and step by step process. Thanks for posting. Gotta try this!
Hey guys. love the process of these smokies. here in Australia we call them Twiggy Sticks but I like the name Smokies lol. Keep the smoker working and make more video's. watch you all the time. Have a great Christmas and a wonderful New Year. your Biggest Fan from Tasmania Park Min Gi xoxo
I have made a lot of different snack sticks and this recipe is by far the best. Thanks for sharing
All these videos have helped me so much with improving my jerky/smoked meats
I just got my seasonings today. Gonna be making these this weekend along with some brauts. Can’t wait
Have fun!
Newbie in north Idaho, thanks for this video, not difficult at all to watch. Very easy steps
This is a great how to video, very detailed orientated . Thank s guy!
I’m a meat cutter an never skinned an processed a deer before. This video helped me out today. Thank you. Great instructional video.
Love the way you pronounce Bratwurst. Greetings from Germany, the land of Bratwurst!
I love finding food channels like this
The meat popping out at 14:50 was hilarious
HAHAHAHAHA!!!!!! I didn't see that lmfao!!!!!!
hey, bearded butchers i really like your videos, im from Dominican Republic
God bless you guys.
I first got hooked on y’all from the deer processing videos, but now I’m learning new things! Definitely a great channel! Do you also do jerky on the Traeger that same way?
He does Do jerky on the traeger
Thanks fellas. Question: is the pink cure necessary being they are not shelf stable?
yes the pink salt keep them safe at low temps in the smoker so bacteria dont grow
The best butchers i seen so far good work
Watchin the stuffing was pretty satisfying
Have you ever used sous vide to lower the time on the smoker?
Literally gonna make smokies now. You changed my life.
Did you make them?
@@parker8691
My question exactly.
Did you make your smokies Brandon?
If so... How did they turn out?
@@JudiChristopher LOL one year later we need to know!!!
@@parker8691
"That's Right!!!" LOL
You’re a life saver! Such helpful informations and tips! Thanks a ton from a still young hunter
This is just what I was looking for @ 4 something in the morning. Seriously. Lol I've got loads of deer meat and I want to try something other than jerky. Thanks y'all! 🤘🥰
Go for it!
thanks for the video's keep them coming.no longer will i pay someone to process my deer and other game i take.once again thank you
It's rewarding and though it's a lot of work, I enjoy working with my sons in processing game out.
Just a wonderful video guys thanks for sharing!!
been making sausage for years, not sure why i clicked on this haha but i learnt something new, i have never mixed seasoning prior to grinding before, going to try that next batch of moose sausage!
Glad I could help!
You Men are the only meat processing channel I am subscribe to keep up the good work 🤠🤠🤠
I’ve got all the good equipment and I process all mine and my family and friends deer, but you guys make it look so simple!!
Thats ok thats you dont know what youre doing. Keep at it 👍
I attempted making some snack sticks last year from the first deer I procured, but I added oatmeal to it. For me, it was a snack I would take out when I was working/hunting, so I felt that it needed to be "beefed up" in terms of energy. So long as you par-cook the oatmeal it turns out great.
That is awesome!
@@TheBeardedButchers 💪
Just did my first batch of these on my BGE using a Thermoworks Signal and Billows unit to hold perfect temps at 165/185/205.
Mixed in 4# ground Boston pork butt to 12# ground deer.
Very cool! How'd it go? 😁
@@TheBeardedButchers It worked amazing! I did in a two level setup. Top and bottom rack I coiled them together like a snake. With Signals/Billows it held temp perfectly at 165 for 2hr, 185 for 2hr and 205 for 2hrs doing two levels of deer sticks on my BGE.
Set alarm at 165° internal and went to bed without worry.
Cooling now and can't wait for a "pleasant eating experience".
Need to order more BBBseasoning for next round.
You guys got and black friday/Thanksgiving sales coming up?
Those look delicious i’d love some of that right now
That looks so good, I hope it is not salty because I am on a low sodium diet! My own preference would be to put them in a Mylar bag with a oxygen absorber them vacuum seal it!
If I worked there the "Yield" would be lower!
Haha
@@TheBeardedButchers - I've heard Gordon Ramsey say "Never hire a fat chef. They eat all the profits!"
@@jarodmorris611 LLP
@@jarodmorris611 And I've heard "never trust a skinny chef". Or a bald barber :D
@@jarodmorris611 i believe that the skinny chef will not cook a delicious food (I'm a fat chef ) hahaha
Good video. Always love to watch your stuff. I have found that depending on how dry you like you sticks the step method might make them too dry. I will step up if I want them drier, or If I want more of a "juicy" stick I will just go at 205 for 2 hours. It get's it hot enough that the Fat renders and the meat becomes juicy. I appreciate them both ways and it just depends on what you prefer. I highly suggest trying Ghost pepper High temp cheese as well, it is super good, if you can find it at a reasonable price right now.
Man, thank you Robert. I have been following the Waltons Inc method of step up and just cant get that "juiciness". So you just go straight 205 for 2hours to 160 internal temp?
@@kody11able I actually change up my recipe a little from theirs. I process my own deer and remove much of the fat from it when doing it. Therefore mine is a little leaner. I have found that the mixture that I like is 60-40. 60% deer 40% pork. I will get a fatty pork butt and grind it up to mix with the Deer. That gives more fat to keep the sticks juicy. You will find that it is preference on how you like your sticks. However as far as cooking goes I do use 205 until hitting 155. I then remove from the smoker let sit for a little bit (5-10 minutes) while prepping an ICE bath to stop the cooking.
Super cool, never knew how that process worked.
Great video. Thanks for all the detail. Going to be making me some smokies!!
Thanks for the video. I'm ordering one. They have been sold out for a while. Can't wait to try it. Stay safe.
traeger.uym8.net/3KrxX
Thanks for the recipe and instructions!
You’re welcome!
Just found your channel a few weeks ago. Love the content! I know this is an old video so I'm not sure if you'll see this comment, but I was curious about the smokehouse temperature. Your vid suggested 165°, then 185°, then 205°. This seems a lot higher than others suggest and I'm just curious why. Thank you in advance!
This recipe looks great. Can this recipe also be used to make summer sausage in the bigger mahogany casings?
South Texas we call them survivor sticks! Man these look good brotha!
Marvin Moncevais
Yes! I hunt the southeast Texas area. Perfect snack for the deer stand.
Great video all I need is a smoker, will be checking out. Thanks
You got yourself a new subscriber! I’ve watched your videos and learned a good bit!
It's so nice seeing you guys do this. I come from a family of meat cutters in Jackson Michigan. I think I like the natural casings more
First time ever seeing Jackson Michigan in a comments section. Love Michigan.
Hey Guys great video. Have you guys made Duck smokies? I have a lot of duck breasts that I usually sausage, however I’d like to try this. Just bought your Cajun seasoning. I bbq’d chicken with it. It’s phenomenal stuff guys!
Thank you very much that was very instructive. I would like a hand on the equipment you use in tis process, where to buy and cost.
can beer be substituted for the water?
Do you guys have official recipes for wild game that I can print out…would love to make snack sticks n summer sausage ..just want to make sure I’m doin it right !
Cant wait to try this,always wanted to make my own
You got this!
I have watched this one several times. Love it.
Would it be beneficial for you, for a more even distribution of the nitrates, grind it up in a mortar and pestle and combine it with the seasoning before seasoning, that way it’s fully distributed?
My Thursday just got a whole lot better! :D
Good job guys looks great
The sticks look delicious, tasty 😋
Was lucky enough to harvest a deer this years. It’s been many years since my last. Sticks are always a favorite. Can’t wait to those some of these in my BigGreenEgg!
YES... This was my question... if you're doing this commercially (which obviously you are) that you can SMOKE them
on a Pellet Grill... YES, I am so happy to know this.
My Family has been the Bar-B-Q business for over 50 years.
I want to start my own Beef Jerky & Smokies business... but I wanted to Smoke them on a Pellet Grill...
Thank you guys for all the hard work... Great video...
All of your vids have been great so far. Talent!
They look wonderful
I add raw onion to the last grind as I use the grinder to stuff, then it is smoked and the flavor is so amazing. You can also used cooked rice to make a boudin style wurst.
This channel needs a mil subs
That looks so tasty! Great video! Hope to try that some day
You should!
Great how to video. Thank you
once made in this way can they then be vacuum bag sealed ? and how long would they keep then ?
Up to a year when properly vacuum-sealed and stored.
Cool vid i dont know how i ended up here but im glad...i wanna try 1 of those smokeyz
As always awesome viedo!!! Made me hungry. Cajun is the best!!!
I wish I had all the equipment needed to make these haha. They look delicious
I just found a used LEM 0.5hp grinder and HAKKA 7lb sausage stuffed on marketplace for $250. That’s everything you need except seasonings and ingredients lol
I'm sure others have stated that you could add the nitrite with you seasoning for better blending (at home).
please adopt me i will help around the kitchen , do anything just to eat the food you guys have lol would love to taste the great food you make. my mouth is watering
okay i bought my 5 lb stuffer by meats base on you guys. i received mine today to my disappointment there was no smokie horn so could you plz tell me where you got yours so i can get one plz
Do you add water in the smoker water pan when smoking snack sticks?
I bought the cheap harbor freight meat grinder it works good enough for me. It has a sausage stuffer option on it. If I stuff with a grinder is there alot of problems with air pockets?
I have a number 42 Cabela grinder. It comes with sausage stuffer. What is the auger stuff are used for
Which grinder is better between Weston & Meat Your Maker
Are you able to make these with already ground burger like ground venison/elk
Love the video super helpful, thanks!
Do you need to have the pink cure in the meat for a certain amount of time for it to work? It appears in the video you go right to the smoker.
How do you clean the fine grinde plate? Thing takes forever to get all those little pieces of meat out of those holes
Those looked amazing
Question: if one were to do jalapeno cheddar sticks.. would you suggest dicing the jalapeños and grinding them in on the last fine grind? Also why not grind the cheese in? Any reasoning or just preference on cheese chunks instead of ground in?
Typically, we want to avoid that to lessen the potential damages it may concur to the grinder in the long run. 😉
Thank you! Will be trying this one for sure 👍
Thank you for your cleanliness!!!
Curious, does any casing kind, let the smoke penetrate better than others?
Or non issue?
Natural casings tend to penetrate better than others. Collagen casings prevent penetration.
Great video as always guys! Very helpful thanks!
Happy to help, Todd!
Can I put citrus acid in them to perserve long plus pink salt #1 like the summer sausage.
Thanks
Sure!
So would that help on the shelf life longer with it in there and will it change flavor. Thank you
If you opted to not use the casings, would the same process work to make jerky sticks?
hi
, how long are these snacks stored?
what is the shelf life?
thanks
Around 6 months when refrigerated. Can take up to 12 months when frozen.
Just subscribed guys seen other vids from you guys, but just ....y'all are just slick the way you make and do stuff but damn those sticks look good 👍 👍 up
I liked using crushed ice over water. And seasoning the day before and let it sit overnight and run it through the grinder the next day.
nevermind - just found it in description - Thanks!
Great how to video guys.
Thank you Joshua!