D&S's Venison Pepperstix

Pepperstix 15 lb SLIMS


• 10lbs Venison to 5lbs Pork or Beef
• 1 pkg West Dakota Stix mix for 15lbs.
• 2 Tblsp Ground Black Pepper
• 3/4 C. Brown Sugar dissolved in a quart of warm water
• 1 ½ lbs. Cheddar or Pepper Jack Cheese (High Temp)
• Add water as necessary to achieve the desired consistency
• Stuff in collagen casings.
• Smoke – approx.. 2+ hrs. at 180-200 degrees – check cook temp at 160 degrees.

Makes about a dozen or so Qt sized Food Saver Bags holding (8)-8 inch stix/bag.