Venison, habanero cheese meat sticks

[Laserman1]

50% venison, 50% pork butt, habanero cheese.

 

[Jcalder]

Looks delicious. What's the process

 

[Laserman1]

Grind half deer, half butt together. Cut up habenaro cheese sticks from Aldi into small pieces and mix in Use high mountain seasoning. Put in jerky gun with 19mm casings on the tip. Squeeze out, twist ends and fridge overnight. Smoke on egg or smoker at 250 till sticks temp 165. Take off, put in ice bath to stop the cooking process. I freeze them in groups of 6. Enough to take for a snack but not enough for others around you to make a meal of. This pic is before smoking.

 

[WTM]

approx how long did it take those to get to 165?

 

[Laserman1]

About 2 hours. Some of the browner pieces are because they are on the edge of grate and I didn't pay attention.

 

[Kevin Snook]

Grind half deer, half butt together. Cut up habenaro cheese sticks from Aldi into small pieces and mix in Use high mountain seasoning. Put in jerky gun with 19mm casings on the tip. Squeeze out, twist ends and fridge overnight. Smoke on egg or smoker at 250 till sticks temp 165. Take off, put in ice bath to stop the cooking process. I freeze them in groups of 6. Enough to take for a snack but not enough for others around you to make a meal of. This pic is before smoking.

What kind of wood do you use?
Those look awesome!!

 

[Laserman1]

mesquite or hickory. Which ever wood chips I have bought. They are great sitting in a deer stand or at camp. Time consuming but easy to make. They always turn out great. The cheese makes them pop. This is the cheese I buy. Cut into thirds and then small pieces.

 

[Jcalder]

mesquite or hickory. Which ever wood chips I have bought. They are great sitting in a deer stand or at camp. Time consuming but easy to make. They always turn out great. The cheese makes them pop. This is the cheese I buy. Cut into thirds and then small pieces.

Does the cheese not melt and make a mess. All I've ever used doing summer sausage was hi temp cheese

 

[Laserman1]

No. Look at the pics. The cheese gets soft but doesn't melt. The pic is after they hit 165 and used cold water to stop the cooking process