Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 21 2014
Smoked Bambi Sticks
5 lbs ground venison or 3.5 ground beef and 1.5 ground pork (or a combo with vension & beef/pork)
7.5 tsp salt
1 t cure#1
2 tsp of liquid smoke (optional—depends on how smokey you want 'em)
4 t fresh ground black pepper
2.5 t mustard seed
2.5 tsp fennel seeds, slightly crushed
1 1/4 t anise seed
1 1/4 t garlic powder
**If you want spicy, add hot pepper flakes to taste.
17-20mm collagen casing
Grind (medium plate) & then mix all ingredients. Put in fridge overnight. Next day, stuff at your desired lengths so they fit in your smoker. Smoke these at no higher than 175° until you hit 162°—about 4-5 hours, depending on conditions. Let cool & hang to bloom. Chill them overnight & slice to size the next day.