Venison Processing

Walton's Mix called “Willie's Snack Sticks” is easy a great tasting snack stick with just the right amount of heat.  I used 70% trimmed venison and 30% pork butt to make 25lbs of sticks. I will defiantly make these sticks again.

1 package Willies Seasonings
1oz Sure Cure
6oz Sure Gel Meat Binder
4oz Encapsulated Citric Acid
19mm Collagen Casings

1 Quart Ice Cold Water   

All of these products can be found on Walton's website- https://www.waltonsinc.com/

Here's a link to the complete process- https://meatgistics.waltonsinc.com/topic/182/how-to-make-homemade-snack-sticks?lang=en-US

PS Seasonings Mix called “Garlic Summer Sausage” is easy to make and enclouds everything but the meat. I used 70% clean venison and 30% pork butt.  I like to have my grind meat very cold to partly frozen. I mix by hand the venison and pork chunks together and then add the seasoning mixing again by hand. Now comes grind with a 3/8” plate and then regrind through a 1/8” plate. Mix the cure into 3 cups of water and add to meat mixture and work it in by hand until it become very sticky. I then placed the mixture in the refrigerator to keep cold. Soak the fibrous casings in warm water for 1 hour then gain off all the water and stuff.

Smoking process

Insert temperature probe into center of one stick. Put in smoker at 100°F for one hour. Turn heat up to 110°F and smoke four hours the turn the heat up to 165° and smoke until internal temperature reaches 148°(this  can take hours to reach). Remove from smoke and place sticks into ice water for twenty minutes. Remove from ice water wipe of any excess water and place in refrigerator overnight. www.psseasoning.com       

Wisconsin is the brat capital of the world so when in Wisconsin we made brats. PS Seasoning is a company from Wisconsin and sells some of the best seasonings for brats you can buy. We made both Sheboygan style and Ball Park Brats using both venison and pork. I prefer to mix with more pork than venison because venison is so lean. Pork butt is a great choice and I cut some of the fat off, so the brats don’t get to fatty and flare up when grilling. These brats we mixed 70% lean pork with 30% venison. You may ask why so much pork and I say brats are traditionally all pork so that is why I like the 70/30 mix. 

Check out PS Seasoning for direction to their brat seasonings and directions www.psseasoning.com