How to make Deer Smokies (Sticks) and Smoke Them on a Pellet Grill | The Bearded Butchers
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- Опубликовано: 10 июл 2019
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In this video, Seth will show you how to make deer sticks (smokies) with 12 pounds of trimmings, seasoned with our Bearded Butcher Cajun Blend, using some simple tools and a Traeger 885 Ironwood Pellet Smoker.
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The deer bratwurst video mentioned by Seth bit.ly/2lQPNdR
Like Seth says in the video, you can make smokies (sticks) using the exact same process with:
- Beef sticks
- Bison sticks
- Elk sticks
- Venison sticks
- Lamb sticks
bit.ly/3zQMaHA The 17mm edible collagen casings we used
The best butcher knife: bit.ly/3MEJW5U
(and the custom leather knife sheath): bit.ly/43EdtTk)
The Bearded Butcher knife sharpener: bit.ly/2kgrqWy
Bearded Butcher knife set (knife, sheath, and knife sharpener): bit.ly/43qrHa9
Check out our Bearded Butcher Blend Seasoning! bit.ly/3o9BqS7
(Sugar free, no MSG, and no anti-caking chemicals)
Index
Getting started: 0:31
Adding the best deer seasoning: 1:31
Adding tinted cure (nitrite) 2:45
Grinding the deer meat round 1 (#12 coarse plate): 4:44
Grind number 2 (switch to fine plate): 7:28
Grind number 3 (same plate as grind 2): 9:18
Adding water (2 cups for 12 lb meat): 10:44
Adding cheese to the deer smokies (10% of weight of meat, so 1.2 lb for 12 lb meat): 11:54
Stuffing the deer meat into the casing: 12:54
Smoking the deer sticks: 15:45
Cooling down the deer sticks: 17:44
Cutting the deer sticks: 18:22
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Thanks Seth and Scott. You guys make this process look so easy. No doubt these sticks are delicious. And may I say your videos are just AWESOME!!!
Thanks Guys,I found you when I was looking on how to butcher my buffalo on my farm.I liked how you showed the deboning process.Great videos. Thanks for the deer stick video. Keep up the good work!
The meat popping out at 14:50 was hilarious
HAHAHAHAHA!!!!!! I didn't see that lmfao!!!!!!
I commend your practices in good hygiene, as well as the tasty food you make. I am a cancer patient on a chemotherapy medication and have had to stop buying supermarket meat- and any takeaway food- because the slightest bug, that the average dietary can deal with via the immune system, causes me to be very sick. Unfortunately there are few local butchers around anymore. Keep up the great work. Maybe with your knife skills, we could see if a sheep or pigs liver would work in me.
I have made a lot of different snack sticks and this recipe is by far the best. Thanks for sharing
That was an amazing demonstration. Great instruction and step by step process. Thanks for posting. Gotta try this!
Those look delicious i’d love some of that right now
This is a great how to video, very detailed orientated . Thank s guy!
Looks & tastes great, I've done alot of sausage and brats out of venison,pork sausage and even added some beef cube steak or stew-meat all into a grinder & it turned out juicy for sticks, brats , and sausages!
You’re a life saver! Such helpful informations and tips! Thanks a ton from a still young hunter
As always awesome viedo!!! Made me hungry. Cajun is the best!!!
Was lucky enough to harvest a deer this years. It’s been many years since my last. Sticks are always a favorite. Can’t wait to those some of these in my BigGreenEgg!
“I wanna go ahead and...” like this video.
I’m craving smokies now.
Oh I can’t wait for deer season. I’m gonna have to invest in a few things to try this. I’ve always quartered and deboned my own deer. I’ve always taken it to someone for sausage or jerky. I have a grinder already. Keeping making these videos and giving me ideas.
i just sun dry my meat, tastes way better. just add salt and pepper and put it on a clothes line on a hot day and let it dry out for a few days. all the scraps i grind up like he shows and stick it in a dehydrator. never had much luck smoking meats i need to try it more often and get good at doing that..
@@johndowe7003 it's not that hard try I am sure you will be pleased
@@davidsignor7931 yeah it's not hard at all, I just don't have a good setup to do it nor do I have the time to be watching it for hours . I honestly prefer the sum dried meat more than smoked. It has a better flavor
Great video. Thanks for all the detail. Going to be making me some smokies!!
I just got a package of some venison and cheese smoked snack sticks from a friend of mine, he picked them up from the processor a few days ago. He's gotta have at least 15-20 pounds in snack sticks alone, I think he got 2 deer this past season. I also got a few chops from him as well, it's sure nice having friends and family who hunt and/or raise cattle
That's awesome!
You guys do an excellent instructional video! Appreciate it!!
Thanks again love your videos and you always tell people how to do it well done that’s how it should be cos you know how to cook it all the best Joe
All of your vids have been great so far. Talent!
I just got my seasonings today. Gonna be making these this weekend along with some brauts. Can’t wait
Have fun!
Super cool, never knew how that process worked.
I first got hooked on y’all from the deer processing videos, but now I’m learning new things! Definitely a great channel! Do you also do jerky on the Traeger that same way?
He does Do jerky on the traeger
Watchin the stuffing was pretty satisfying
Those looked amazing
So much better than what i make at work. I grind up 10,000lbs of beef everyday for smokies and cant stand it. Venison is where its at!
These guys are the best and smartest butchers I've ever seen. They make everything themselves including smoking meats and other stuff. Keep up the good work fellas u guys r da best
Man, this is looking so good. Thanks for the tips and sharing!
Hey
Love the way you pronounce Bratwurst. Greetings from Germany, the land of Bratwurst!
We made 200 lbs of deer smokies on our traeger ironwoods using your method. They all turned out fantastic. Best sticks we have made. Would like to see how you make and traeger summer sausage next.
Sean, that’s great!! We plan on making a summer sausage video in the future.
How long do they keep for?
Hey guys. love the process of these smokies. here in Australia we call them Twiggy Sticks but I like the name Smokies lol. Keep the smoker working and make more video's. watch you all the time. Have a great Christmas and a wonderful New Year. your Biggest Fan from Tasmania Park Min Gi xoxo
Great video all I need is a smoker, will be checking out. Thanks
Love the video super helpful, thanks!
You got yourself a new subscriber! I’ve watched your videos and learned a good bit!
This is just what I was looking for @ 4 something in the morning. Seriously. Lol I've got loads of deer meat and I want to try something other than jerky. Thanks y'all! 🤘🥰
Go for it!
My Thursday just got a whole lot better! :D
Just found your channel a few weeks ago. Love the content! I know this is an old video so I'm not sure if you'll see this comment, but I was curious about the smokehouse temperature. Your vid suggested 165°, then 185°, then 205°. This seems a lot higher than others suggest and I'm just curious why. Thank you in advance!
Definitely added to my to make list! Great video.
I add raw onion to the last grind as I use the grinder to stuff, then it is smoked and the flavor is so amazing. You can also used cooked rice to make a boudin style wurst.
The best butchers i seen so far good work
Thanks for the video. I'm ordering one. They have been sold out for a while. Can't wait to try it. Stay safe.
traeger.uym8.net/3KrxX
hey, bearded butchers i really like your videos, im from Dominican Republic
God bless you guys.
Would it be beneficial for you, for a more even distribution of the nitrates, grind it up in a mortar and pestle and combine it with the seasoning before seasoning, that way it’s fully distributed?
I love finding food channels like this
Heck yea! Looks good!
I’ve got all the good equipment and I process all mine and my family and friends deer, but you guys make it look so simple!!
Thats ok thats you dont know what youre doing. Keep at it 👍
Nice tutorial Thanks for sharing
When I make meat sticks at home I always grind twice. But when making sausage I only do a single grind and I add salt as I grind.
Cool vid i dont know how i ended up here but im glad...i wanna try 1 of those smokeyz
Im used this recipe for my Bradley smoker starting at 170 degrees and stepping up the temp as they said and my sticks turned out great! I have learned so much from you guys, Thanks!
👏🏻👏🏻
Thank you for your cleanliness!!!
thanks for the video's keep them coming.no longer will i pay someone to process my deer and other game i take.once again thank you
It's rewarding and though it's a lot of work, I enjoy working with my sons in processing game out.
I’m a meat cutter an never skinned an processed a deer before. This video helped me out today. Thank you. Great instructional video.
Man I would love to have a rope of that. I bet they are AMAZINGLY GOOD.
It's so nice seeing you guys do this. I come from a family of meat cutters in Jackson Michigan. I think I like the natural casings more
First time ever seeing Jackson Michigan in a comments section. Love Michigan.
Hats off to you guys, you make it look so easy. Very informative. Thanks
Happy to help!
Good job guys looks great
A local to SC processor does these in a Jalapeno pickling juice! You have no idea how good they are!!
Thank you for the inspiration! Going to try that
I wish I had all the equipment needed to make these haha. They look delicious
I just found a used LEM 0.5hp grinder and HAKKA 7lb sausage stuffed on marketplace for $250. That’s everything you need except seasonings and ingredients lol
If I worked there the "Yield" would be lower!
Haha
@@TheBeardedButchers - I've heard Gordon Ramsey say "Never hire a fat chef. They eat all the profits!"
@@jarodmorris611 LLP
@@jarodmorris611 And I've heard "never trust a skinny chef". Or a bald barber :D
@@jarodmorris611 i believe that the skinny chef will not cook a delicious food (I'm a fat chef ) hahaha
Just did my first batch of these on my BGE using a Thermoworks Signal and Billows unit to hold perfect temps at 165/185/205.
Mixed in 4# ground Boston pork butt to 12# ground deer.
Very cool! How'd it go? 😁
@@TheBeardedButchers It worked amazing! I did in a two level setup. Top and bottom rack I coiled them together like a snake. With Signals/Billows it held temp perfectly at 165 for 2hr, 185 for 2hr and 205 for 2hrs doing two levels of deer sticks on my BGE.
Set alarm at 165° internal and went to bed without worry.
Cooling now and can't wait for a "pleasant eating experience".
Need to order more BBBseasoning for next round.
You guys got and black friday/Thanksgiving sales coming up?
I have watched this one several times. Love it.
Thanks for the recipe and instructions!
You’re welcome!
That looks so tasty! Great video! Hope to try that some day
You should!
Processed a doe a few days ago and im so jealous of that grinder , i did all mine by hand lol
I just made some and put in my little electric smoker they turned out awesome
South Texas we call them survivor sticks! Man these look good brotha!
Marvin Moncevais
Yes! I hunt the southeast Texas area. Perfect snack for the deer stand.
Great video as always guys! Very helpful thanks!
Happy to help, Todd!
Hey seth have you ever thaught of using a tiny bit of warm water to dissolve the nitrite to ensure its thourowly dispersed throughout?
I attempted making some snack sticks last year from the first deer I procured, but I added oatmeal to it. For me, it was a snack I would take out when I was working/hunting, so I felt that it needed to be "beefed up" in terms of energy. So long as you par-cook the oatmeal it turns out great.
That is awesome!
@@TheBeardedButchers 💪
Can we do a video on salt cure and smoke cured ham/ bacon
You Men are the only meat processing channel I am subscribe to keep up the good work 🤠🤠🤠
Great video, just curious, if you hang them for a longer time, will they become shelf stable?
Do you think you can do a video on air drying the sausages after this process? I'd like to have some sausage I can leave at the hunting camp that I know will last the hunting season or winter. Thank you.
P.S. You got railroaded on that TV show. It was so obvious that you won. You don't have to prove anything to anyone. You are all amazing butchers and outdoorsmen.
Tony.
Great video...
Thank you for sharing this.
Newbie in north Idaho, thanks for this video, not difficult at all to watch. Very easy steps
Cool video. Keep them coming. There great.
been making sausage for years, not sure why i clicked on this haha but i learnt something new, i have never mixed seasoning prior to grinding before, going to try that next batch of moose sausage!
Glad I could help!
Literally gonna make smokies now. You changed my life.
Did you make them?
@@parker8691
My question exactly.
Did you make your smokies Brandon?
If so... How did they turn out?
@@judichristopher4604 LOL one year later we need to know!!!
@@parker8691
"That's Right!!!" LOL
Hey Guys great video. Have you guys made Duck smokies? I have a lot of duck breasts that I usually sausage, however I’d like to try this. Just bought your Cajun seasoning. I bbq’d chicken with it. It’s phenomenal stuff guys!
I'm sure others have stated that you could add the nitrite with you seasoning for better blending (at home).
Such a pleasure to watch!! New Subbie!!!
Cant wait to try this,always wanted to make my own
You got this!
Hello, love the video. Can you use wine instead of water for flavor or vinegar??
Hey guys...first. I love your channel.
Second, I process a lot of meat for friends and family. I have a question about sure cure, specifically about time requirements.
Without a cure accelerator, how long do you really think you need to let it set before smoking? I feel like I'm wasting a lot of time with meat not on the smoker.
The sticks look delicious, tasty 😋
How do you prevent your casings from busting during the stuffing process as well as the cooking process?
Would you put in dry aged cut offs in these?
Looks amazing!!!!!!!
I really want some of those sticks they look so so good!😉
Hi guy's, love your video's . Slightly off track but , i like many people don't have the place to hang our game meat in hole , would you think about a video on other ways to to age our meat ? say like what they call wet ageing in large portions or vacuum sealing bags ? keep up the video's all are great . Thank's very much, Paul Melbourne Australia .
These look crazy good! where can I get them haha
I liked using crushed ice over water. And seasoning the day before and let it sit overnight and run it through the grinder the next day.
What brand and size stuffer is that? Also does adding the little bit of water to the meat help it stuff smoother? Thank you for the awesome videos from one butcher to another!
This channel needs a mil subs
I didn't realize there were two guys talking until 11:01
Same
I love your videos. Big fan. I have a couple questions. First, what part of the pig do you get that pork fat? Can you use any part? Also, can you used lard instead?
That whole lot of Smokies wouldn't last 8 hrs with the 6 guys I work with. Looks absolutely delicious especially with the cheese
Just subscribed guys seen other vids from you guys, but just ....y'all are just slick the way you make and do stuff but damn those sticks look good 👍 👍 up
could you put a link on where to get those nice stainless bowls? thx
I would take a handful of the first grind and put it back through to push out the unground mix. Then when you change the plate out, you’ll be removing all useable meat.
Good video. Always love to watch your stuff. I have found that depending on how dry you like you sticks the step method might make them too dry. I will step up if I want them drier, or If I want more of a "juicy" stick I will just go at 205 for 2 hours. It get's it hot enough that the Fat renders and the meat becomes juicy. I appreciate them both ways and it just depends on what you prefer. I highly suggest trying Ghost pepper High temp cheese as well, it is super good, if you can find it at a reasonable price right now.
Man, thank you Robert. I have been following the Waltons Inc method of step up and just cant get that "juiciness". So you just go straight 205 for 2hours to 160 internal temp?
@@kody11able I actually change up my recipe a little from theirs. I process my own deer and remove much of the fat from it when doing it. Therefore mine is a little leaner. I have found that the mixture that I like is 60-40. 60% deer 40% pork. I will get a fatty pork butt and grind it up to mix with the Deer. That gives more fat to keep the sticks juicy. You will find that it is preference on how you like your sticks. However as far as cooking goes I do use 205 until hitting 155. I then remove from the smoker let sit for a little bit (5-10 minutes) while prepping an ICE bath to stop the cooking.