How To Make Deer Sticks (Smoked Venison Sticks on a Pellet Grill) | The Bearded Butchers
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- Опубликовано: 21 сен 2024
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Today, this deer is going to turn into some bacon and some deer sticks! This video is an entire, beginning to end, how to make deer venison snacks sticks tutorial. You can apply the exact same process to making beef sticks (beef jerky sticks), pork sticks, or whatever else you'd like. Remember, we sell all of the supplies and offer discounts for buying more! bit.ly/4055z2n Get everything that you need in one place right here!
Find the exact smokie bundle Scott used here: bit.ly/41nCBMp
As well as many more stick bundles here: bit.ly/4055z2n
♨️ 16:58 grillagrills.p... Check out the Grilla Pellet Grill that we used in this video.
⚙️ meat-your-make... The new dual grind grinders are available NOW! (6:06)
⚙️ meat-your-make... Here are the MEAT sausage stuffers. We used the 15lb
⚙️ meat-your-make... Vacuum Sealers
⚙️ 10:14 - amzn.to/446KIzi This is the link for the 10mm stuffing horn for a MEAT brand grinder and our 17mm casings.
Check out all of the different items below!
Casing
32mm Brat Casing bit.ly/3oldKdx
Jalapeno flakes/powder bit.ly/3KMrJ3P
Salt/Pepper Base bit.ly/40eEJof
Brat Seasoning Base bit.ly/40f6Vrb
Maple Base bit.ly/3KLqYIa
Mangoes bit.ly/3GUYPND
Peaches bit.ly/3ors9EX
13oz Seasoning Bags
Chipotle bit.ly/3AuT8m9
Cajun bit.ly/3A8K06q
Hot bit.ly/41CtXJK
Original bit.ly/41EhSUd
DIY Bundles
Maple Bacon: bit.ly/3MYp1Li
Jalapeno Cheddar: bit.ly/41xcLW2
Georgia Peach: bit.ly/3A9XBu8
Mango Tango: bit.ly/3Afbrvn
Smokies (Snack Sticks): bit.ly/43WXIHg
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I honestly don’t even care how this come out. Just the fact that your doing it with your son and passing down a skill set makes me happy it’s worth the watch!!
I always thought doing deer sticks would be so much harder than this. I know now I can do this with any meat now. Thank you guys
You got this, Donnie!
@@TheBeardedButchers thanks guys! 🎉
@@kingdonnie1932 good luck man and smoke fish too if you haven't, it's beyond easy and I recommend 50%apple 50%maple on the wood ratio, nothing fancy just salt and sugar and smoke is the best fish
I just wanna thank y’all and y’all’s team for coming up with the DIY kits. Makes it so much easier to just buy the kits from you guys rather than searching around for all the products one by one. Keep up the greatness gentleman!
Did you make on of the kits, how did they turn out?
Once again, a masters class in venison processing. Gentlemen, my very gracious thanks for all you do for us novice butchers! Blessings to you and your families! The wife says we need to come visit y'all and learn more!
You bet!
I'm so happy these guys wanna share their tips and tricks, thank you guys.
Guys, thanks for taking the time to discuss the smaller horn. A lot of folks who make snack sticks utilize the "smallest" horn they have, but don't talk to the actual size. Kudos for mentioning the 10mm horn.
You're Welcome!
Best part is that your son is working with you. This feels very much like home
I wish you guys lived in my Hometown of Va . 🙏Much respect cause to me you both represent what the true testament of great faith and family quality of life has been given to you to share what you love and give forward so everyone can enjoy the greatness of your personal rewards. I’m looking forward to trying everything out. Y’all are the best.
My family are the Pittmans, Bakers from Wooster, Wadsworth, Creston and Rittman I'm absolutely addicted to your channel , love the local boys and I have watched in its entirety the history of your company love it ! true American hometown boys!
Awesome, Gary! Thank you!
As a kid I helped my step-dad and his dad make sausage every year. Your sons will cherish these times forever.
I agree having your son with you as you do this. I've been smoking just about everything under the sun for sixty years. The one thing I do different, rather than adding water I use salt reduced soy sauce. It really makes a difference.
If anyone out there wants a mouth watering venison burger, use the black seasoning. I added 20% beef brisket fat and 6 oz seasoning to 12 lbs. 1 coarse and 1 fine grind then formed into 5.5 oz (1/3 lbs) patty with a patty press. Grilled from frozen n sprinkled more black seasoning on both sides as I grilled. Took them to 150 internal temp then let em rest for 10 minutes after adding a slice of cheese on each one. Buddy’s wife (who doesn’t like venison burgers) said I’ll take more of those 😎 😋
You totally need fat for a burger. A lot of people miss this and have sadburgers instead
They where very delicious as you said that they would be cooking them for us all to eat them up right off the fire pit.
I bought waygu beef fat from these guys. 2 1/2 pounds to 10 pounds of venison. Best burgers ever had. Not cheap, 40 $ plus shipping.
Fathers and sons....we need More of these... great job...God bless
Bandsaw and hand saw I like when you do it original how it was back in the day you guys do great work don't stop keep rolling
You got me ,for a minute I thought you was by yourself to do it all, I'm glad that Seth is with you 😝😝😝😝
Thank you guys for sharing this recipe!and it looks so delicious 😋!
Enjoy, Eddie!
At the shop I work at, we used to use a Gemini mixer grinder set up. It worked, but a pain to set up, take apart and clean. We now have a single industrial mixer grinder. We also have a hydraulic sausage press, allowing us to pump out 40/50 pounds of sausage at a time. One place I used to work at, we hand a table grinder and manual sausage pump, which was a pain. Now, it’s a lot easier to do more production in less time.
I have never wanted to butcher my own meat, despite my great grandfather being a butcher. But I keep watching your videos and you do make it appealing. But really, I just want a butcher like you near me.
I’m in my Treestand hunting right now watching this video here in Pennsylvania I have three deer tags to fill and you guys gave me a good idea what to do with them if I’m lucky enough to fill these tags
I found a beard hair inside the meat in the last pack i bought. I was very pleased. 10/10
Это не бороды😂
If anyone is questioning on to get their DIY kit. Don’t. It’s super easy and if you follow the video it makes a lot of snack sticks . Sooo damn good
Amen guys the more I watch the more I like you both, teaching the next generation and everyone. Thank you for your hard work
Thank you for watching!
Another great educational video to show us how to make these same great products just like the ones that you sell in your market.
Our pleasure to educate, Ron! 🔥 Enjoy!
Awesome video fellas! Boys are getting big! Please keep doing what y’all are doing!! Keep getting the message out about the outdoors because it is a awesome place to be!
That's the plan!
The memories to cherish with friends and family
love my grilla grill! I need to start doing this myself and not pay. Love the fact your doing it with your son!! You guys are awesome!
Why do I love watching people cutting meat 🥩? Especially by these Pro Guys.
It's like ASMR, but for meat-cutting🤷♂️
I watch a lot of your guys stuff and it’s very helpful. I do have to say I’ve never finished snack sticks in 4 hours on the smoker but I’m going to try the same temps you did I’ve got a 20lb batch going in the smoker tomorrow before work. Only issue is it’ll be single digits tomorrow
Awesome. You guys come up with something new from to time. That's why , i never miss any of your videos.
I'm so glad that I am not the only one who issues a Dad Tax!
Thanks boys!! I asked and u delivered! I made summer sausage and sticks!
Love you guys and love seeing the kids get into this with you. Putting an order in for some of your seasoning kits next week. Glad you’re using Grilla grills now 🦍
Hope you enjoy!
If anyone’s wondering scotts mom the meatloaf reference was will Ferrell in wedding crushers 😂
🤣 precisely
Nothing like beef sticks and beard hair🤪
God bless you Guys everytime I watch your videos I get so hungry. That is a complement for sure!!✌️🇺🇲
Our pleasure!
I'm so used to beef sticks, definitely need to try these
My son and will be going hunting with his pop pop this year and can't wait to teach him how to process his own harvest from after the first shot is fired to dragging to the truck to putting it in the freezer I'm here trying to figure out whose more excited myself or my son. Great job involving your kids in the process and teaching them just awesome 👌 👏 👍.
Good luck this hunting season, enjoy it with your son! Take care, thanks!!
@@TheBeardedButchers will do and same to you this hunting season God bless.
I don’t always comment on your videos but believe me I watch all of them. Love me some snack sticks. Y’all be good!
We highly appreciate the comment, Richard! Hope you're enjoying our videos 😉
Great content fellas! Have you ever tried dried cranberries (craisins) in your meat sticks? Very good with bison or elk, a bit of sweet. We call them pemmican sticks, after the native method of food preservation using mashed smoked dried meat, berries, and fat. Serviceberry is good too. Great energy food during a hunt.
It looks like the pellet grill has hot and cold areas, you can see some of the sticks got so hot they burned
Very uneven heat. I hang mine from 7/16 dowels in my verticle pittboss pellet smoker, 3 rows, 5 pounds per row. I put a temperature prob in each row. I take the rows out as they hit 155. Back of the smoker finishes an hour before the front. I get a perfectly smoked product this way.
first ever prossesing day here later. can't wait to see how it turns out.
start time 800PM
note to self: invest in a good butcher kit. 4 inch folding saw on a buck knife makes life harder then it needs to be.
After and hour and change have this 200 pound buck into primals.
I'll be heading to Cleveland next week and will stopping into the store, can't wait!
Well we finished butchering the deer that I got on Tuesday and butchered it on Wednesday and were done at 4 pm and ground it on Wednesday and made snack sticks yesterday and used my cabela's carnivore meat grinders smallest stuffing horn to stuff the snack sticks.
LOL, "Dad Tax", I love it! Dang, after watching this, I'm drooling! Another fantastic video with tons of educational pointers. Thank Ya'll..
Thank you for sharing, always looking forward to your next utube episode. Really enjoy watching and so entertaining. Bless both of you.
Aloha from Hawaii
Thanks so much, Todd! Knowing you guys are enjoying and looking forward to our next videos are what keeps us going and motivated 👌
It is important to involve the younger generation in the processing... good thing for them.
Couldn't agree with you more!
here i am watching an AWESOME BEARDED BUTCHERS instructional again.
Welcome back, Kevin! How is it so far? 😉
@@TheBeardedButchers anyone can follow your instructions... it is the equipment you recommend that is top notch... the how to... step by step.. really is an confidence builder.. there are so many recipes you have shared with your seasonings.. even the cooking/times/temps.. its all there.. it is why im here watching.
by far.. the number1 you tube channel i follow.. and i subscribe to many..
I’m going to comment now and watch later. Deer sticks are the best. I know there is someone not to far from me I could possibly still have them made, most sausage makers I know won’t touch it.
I make a cold smoked cured stick that is a very similar process except I remove the casing from my sticks. Great video!
That's a great idea!
I've done this all manual stuff and no knowledge it was great stuff but I wish I would have this info back in the day there was no utube lol nice and concise vid guys makes me wish I could still hunt
Love it. Personally, I stopped cutting bones when CWD showed up. It takes longer with only a knife but I will be attempting the sticks this year
Finally a video that’s not 2 yrs old. Congrats!
They have new videos out all the time.
Bravo you Men always make my mouth water. One day I will be able to try to make some hopefully 😃☺️😃
Love making snack sticks. I do more.than 100 lbs a year. Just started using your Cajun kit and love them.
Glad you like them!
It's 1:30 in the morning watching this is making me hungry love venison
Can’t wait to order and try some of these. Thanks for another great video!
One question, how do you store the vacuum packages? Do you keep them frozen or are they shelf stable and if so, for how long? Thanks again!
Awesome job everyone appreciate y'all grace don't slack up he needs it 🤣
What’s your best Suggestion for venison snack stick seasoning if I enjoy a little bit of spicy taste…?
I’m glad I found your channel!
My antique meat grinder is a hand powered that my Dad’s Dad had on the farm. Some amusing stories about grinding horse radish. Flight goggles and a bandanna. Still teared up. 😂🥵
Thanks for sharing!
Good to see you this am. Sticks sound and look yummy. Have a great day..take care
Thanks, Carol! Enjoy your deer sticks!
Do you guys use a cure accelerator before smoking? Or let the meat rest for a day before smoking? I haven’t heard you guys mention anything about cure accelerators or resting periods. Thanks!
So sad that i live in Germany. I will taste all your Products❤❤❤❤ I think i would be your best customer😊
You should do one like we do in the field and just straight debone in the field (or your shop). Yes there are certain cuts you don't get but would nice to see professionals do what some of us do without the big boy tools we all dream to have.
They have 4 deer processing videos.
You guys are awesome! I'm always glad to see the great things you do
Thanks so much!
Best processing videos on here
Will be ordering some of the diy mango tango brat system very soon
Good lord those look good
Looks sooo good! Ill take 50lbs thanks!
Love to see a Grilla Silverbac especially on the AT cart; your's look shinier than mine at this point. Looks like you need the Grilla Jerky rack though, you'd be able to crank out almost twice as many sticks per smoker.
That would be cool!
Even tho the kid is like 13 i feel like he is missing his beard 😂😂😂
Just to clarify, you added 5 lbs of pork to 20 lbs venison in this process. Did you add the pork in with the venison trimmings prior to seasoning and grind?
One thing I think you guys should mention if you do another video like this is that the cure is also a binder for the meat along with the protein extraction. I tried making ground beef jerky with and without a cure and the difference was huge
I’m gonna try out the seasonings you guys have. Got a doe this morning that will be made entirely into sticks other than the straps and tenders. I wish I would’ve waited to buy my grinder, I got the cabelas carnivore 1hp I should’ve waited and got this one.
Woohoo! Have fun, Luke!
Did you make on of the kits, how did they turn out?
@@TheOnsetHunter ended up buying the cabelas original because I got a gift card for my birthday lol. Did 18lb of venison and 3lb of hickory smoked bacon ground together then added 2lb of high temp cheddar. They turned out great people fight over them when I open a pck
You needed to try both .cleavers on each side of the lamb on the first one. Using cleavers personally the weight makes a enormous difference.
Salsicce spettacolari...... ottimo lavoro 👍👍👍💯💯💯
Hey fellas amazing videos. When I make jerky clearly it only lasts so long because of my kids, lol😂 my question is I see that you vacuum pack snack sticks is there any risk of mold from the moisture or have you removed all the are which would be essential to bacterial growth? I always end up being the family butcher and clearly I would never want to harm anyone. Thanks a ton for the videos Scott and Seth the way you guys work off one another is a testament to the quality of the videos and the products
Hahahaha! Nice Wedding Crashers reference. 😆
God you two are amazing together great work but can I ask if I can get one off your t-shirt and hat please but as you know I live in England Great Britain and as you know I was a 4/5xxxL but know I’m a2xx because of my Cancer that’s how much I have lost but it is what it is thanks to GOD I’m still here always all the best to you all and your family Joe.
Better than snapping into a Slim Jim. Macho Men. 😎🤫💪
Thank you for the info of for every five points for deer you add one pound of pork you did not realize you said that but when you talk about how much pork you add you said that in a roundabout way
I am one person, and live alone ! I couldn't afford all those tools needed to process all that ( not that I wouldn't love to ) ! I was curious if The Bear4ded Butcher does a Mail-Order on any of those snack sticks ? Especially the Venison ones ? I love watching , and dreaming about eating most everything you guys cook ! Thank You for posting your video's !
They don’t sell the venison ones. They use to sell beef sticks online. Not sure if they will be back In stock. Thinking cause of the shortages is why.
Am I the only one that wants to see the commercial way of the sticks being made sounds pretty neat
Love your videos! This looked incredible!
Glad you love it, Andrew! Will you be making your deer sticks soon?
@@TheBeardedButchers that’s the plan! Still fishing until our lakes freeze up and then time to put a little venison in the freezer! Keep up the great work you guys. I’ve learned a ton from you all over the years.
This was my ALL TIME favorite growing up on Michigan. Im so sad I don’t get some. Especially with some cheese mixed in
Love to see a sweet bologna recipe and home smoke it. My family does a lot of deer bologna.
Hi Men,those sticks look even better than the jerky!!
Nice job Ben on the kill. Beautiful stix
That’s the perfect amount for me to get through the first week of deer camp. And I’m not sharing! LOL😂
Well done Ben! Looks good, I'll have to try this.
Kudo’s to Benson! Congrats🎉
Love your how to videos.
Can you do a series on us consumers getting educated to get our best efforts for our proteins working with our butchers.
And then how to keep and cooks various cuts.
Love it!
You fellas think you have enough pull with the boys over at MEAT to have them come out with a retro fit dual grind auger for the previous models of their grinders? Would be pretty cool if they did!!
"MA! THE MEATLOAF! WE WANT IT NOW!" 😂 You the man Scott. lol
You should put together a DIY snack stick kit with the Pepper Jack cheese
I like Seth's gritty podcast.
Glad to hear it! Stay tuned for the next one, then 😉
Great video. Highly appreciated for the knowledge.
I love watching yall. I do want to make a suggestion for yall can yall make an original flavor breakfast sausage and a original flavor meat snack stick aka slim jim seasoning packs
HaHa! The guys couldn't wait for 8 days until they made the video...had to have a roast! Gotta love it :)
Happy to hear you enjoyed the vid, Mike!
What's a good pork substitute, I'm from the US, but I work in a country where pork is not available. But I can get Venison fairly easy. I love using BB black on eye of Round, Jerky, and I wanted to try this with venison.
Great video!!!
One question I have a walk in cooler but I hang them with hide on because that's what I've been told.
Do ya'll hang the deer after it's skinned? Or how do ya'll do it?
Thanks
Canadian store would be A1!