Snack Sticks

This is a framework, not a recipe. It does not presume what flavorings you want to use. Plug in your own, or use your favorite commercial mix.

It is based on venison. For game sausage it is usually best to aim for a 70/30 meat to fat ratio.

The additives listed here are all standard, safe products developed specifically to improve the flavor and texture of sausages. Waltons is a convenient source, but similar products are widely available elsewhere. Waltons uses their own custom name for some of them, but if you google for the ingredients all will be revealed.

You should have a smoker setup you are comfortable with because smoking semi-dry cured sausages requires more temperature control than most other smoking jobs.

Miraculous Onion Dip

Of course you can increase the quantities, but it can significantly increase the amount of time it takes.

Pimp my Frozen Pizza

Some frozen pizzas are pretty good. Here are some simple additions that can make them even better. My “go to” pizza is thin-crust pepperoni – and the extra ingredients here fit it well, but feel free to use your imagination.

Beer Battered Onion Rings

Onion rings are just one use for this light and crunchy beer batter. It’s also great for fish filets, mushrooms, etc.

The secret is keeping the fizz in the beer, the air in the whipped egg whites, and using cake flour instead of all-purpose flour.

One caution… this batter is not forgiving of delay. When I cooked at a restaurant in the 1970’s I made it as part of my “prep” around 4pm. We served dinner from around 5-10pm. Towards the end of the shift you could tell the unique airy quality of the batter was fading.

The rings themselves are at peak quality for only a short time. They should be served hot, as soon as possible after cooking.

Deep frying comes with unique hazards. Be sure you know what you’re doing, and be prepared for slip-ups. And temperature control is key for good results. If using anything other than a system that automatically maintains a precise temp, do NOT leave oil unattended over heat.

Pastrami Rub

Plan to use about 5% of the meat weight in rub weight.