How to make Deer Smokies (Sticks) and Smoke Them on a Pellet Grill | The Bearded Butchers
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- Опубліковано 10 лип 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!
I have made a lot of different snack sticks and this recipe is by far the best. Thanks for sharing
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.
That was an amazing demonstration. Great instruction and step by step process. Thanks for posting. Gotta try this!
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
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!
As always awesome viedo!!! Made me hungry. Cajun is the best!!!
This is a great how to video, very detailed orientated . Thank s guy!
Watchin the stuffing was pretty satisfying
You’re a life saver! Such helpful informations and tips! Thanks a ton from a still young hunter
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
You guys do an excellent instructional video! Appreciate it!!
All of your vids have been great so far. Talent!
Those look delicious i’d love some of that right now
I just got my seasonings today. Gonna be making these this weekend along with some brauts. Can’t wait
Have fun!
The best butchers i seen so far good work
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!!
Super cool, never knew how that process worked.
I love finding food channels like this
“I wanna go ahead and...” like this video.
I’m craving smokies now.
My Thursday just got a whole lot better! :D
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!
Love the way you pronounce Bratwurst. Greetings from Germany, the land of Bratwurst!
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!
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!
👏🏻👏🏻
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
Those looked amazing
You got yourself a new subscriber! I’ve watched your videos and learned a good bit!
I have watched this one several times. Love it.
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!
Thanks for the recipe and instructions!
You’re welcome!
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
I’m a meat cutter an never skinned an processed a deer before. This video helped me out today. Thank you. Great instructional video.
You Men are the only meat processing channel I am subscribe to keep up the good work 🤠🤠🤠
Newbie in north Idaho, thanks for this video, not difficult at all to watch. Very easy steps
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 👍
hey, bearded butchers i really like your videos, im from Dominican Republic
God bless you guys.
Love the video super helpful, thanks!
Great video as always guys! Very helpful thanks!
Happy to help, Todd!
Thank you for your cleanliness!!!
Heck yea! Looks good!
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 meat popping out at 14:50 was hilarious
HAHAHAHAHA!!!!!! I didn't see that lmfao!!!!!!
I just made some and put in my little electric smoker they turned out awesome
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
Man, this is looking so good. Thanks for the tips and sharing!
Hey
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!
Good job guys looks great
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?
Definitely added to my to make list! Great video.
Hats off to you guys, you make it look so easy. Very informative. Thanks
Happy to help!
Great how to video. Thank you
Nice tutorial Thanks for sharing
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!
That looks so tasty! Great video! Hope to try that some day
You should!
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
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?
Great video all I need is a smoker, will be checking out. Thanks
Cant wait to try this,always wanted to make my own
You got this!
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?
This channel needs a mil subs
Cool video. Keep them coming. There great.
They look wonderful
Hey seth have you ever thaught of using a tiny bit of warm water to dissolve the nitrite to ensure its thourowly dispersed throughout?
Thank you! Will be trying this one for sure 👍
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.
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.
Looks amazing!!!!!!!
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 💪
Great video...
Thank you for sharing this.
The sticks look delicious, tasty 😋
Love it!!! ❤️🥩🍗🍖🥓❤️
Would you put in dry aged cut offs in these?
Love these guys
This recipe looks great. Can this recipe also be used to make summer sausage in the bigger mahogany casings?
I'm sure others have stated that you could add the nitrite with you seasoning for better blending (at home).
Do you guys recommend refrigeration over night after stuffing before smoking?
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
Great video, thanks guys
Our pleasure!
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
Thanks fellas. Question: is the pink cure necessary being they are not shelf stable?
What brand of sausage stuffer are you using and do you recommend a certain one for homeowner that does a moderate amount of sausage and sticks in the winter time
Great how to video guys.
Thank you Joshua!
Cool vid i dont know how i ended up here but im glad...i wanna try 1 of those smokeyz
Hello, love the video. Can you use wine instead of water for flavor or vinegar??
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.
How do you prevent your casings from busting during the stuffing process as well as the cooking process?
Have you ever used sous vide to lower the time on the smoker?
I really want some of those sticks they look so so good!😉
could you put a link on where to get those nice stainless bowls? thx
How often do you steel the cutter blade and or the plates to keep down any metal ribbon forming?
Y’all are awesome!!!
You are!
If you would want maple tasting sticks how much maple would need to mixed in?
I bought the cheap harbor freight meat grinder it works good enough for me. It has a sausage stuffer option on it. If I stuff with a grinder is there alot of problems with air pockets?
Such a pleasure to watch!! New Subbie!!!
Gonna try this out!
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!
Your tinted cure is that the same as the pink curing salt Prague NO1?