Thread: Venison snack sticks part 2

I had a request from the other half (occasionally the better half) for maple/sage breakfast sausage snack sticks. This is what i came up with.
2 lbs ground venison
1 lb (or a little more) ground pork
3/5 tsp pink curing salt
3 tsp plain white salt
2-1/2 tsp sage
1-1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp black pepper
1/2 tsp allspice
3/8 cup maple syrup
3/4 tsp crushed red pepper

Mix all ingredients well, and allow to rest in refrigerator over night. Stuff into 21 mm casings and cook at low temp (175-200) for 3-4 hours. Cooking time is adjustable- just make sure you pass the minimum temp for pork. Best to arrange them so that they can drip and not sit in the grease while cooking. Also, don't be afraid to flip them. 2 or 3 hours into the cooking process if they are laying down and not hanging.

You may (if desired) skip the casings and make them into patties, fry and eat. If you're making them for immediate consumption you can skip the pink curing salt. Enjoy.

Sounds like a lot of curing salt, Haven't made any in a long time, might have to fix that lol.

A lot of curing salt? Its less than a teaspoon. 3/5 is equal to 60% of a teaspoon.

The recommended quantity of pink curing salt is 1 tsp per 5 lbs of meat. So if one were to use, say 3 lbs of meat the quantity of curing salt would be 3/5 of a teaspoon.