5 Venison Snack Sticks Recipes
Few things taste good or aid in keeping you warm on your trail better than even meat. The trouble, however, comes when you don’t have time to prepare something. Meat snack sticks are found in the stores, but they can have quit a tag. I am here to help you dress your deer and make your own venison snack sticks.
Venison Snack Sticks Recipes:
Venison snack sticks are so easy to prepare. Its preparation brings fun to the family, even if some do not like cooking; trust me they will want to help with this. Or just sit in the kitchen to watch… it is allowed.
1. Cheesed Venison Snack Stick
- 9 lbs. venison (grind using a meat grinder)
- 3 lbs. pork fat variations: 8 lbs. of venison and 2 lbs. of fat
- 2 lb. high-temperature cheese
- 11/2 cups water
- 1 package venison snack stick meat processing kit
- Grind all the meat on a plate
- Mix with seasoning packs and cure in venison snack kit
- Add the water and mix
- Add the high-temperature cheese
- Stuff the casings with grinder or stick stuffer. Be sure to use proper stuffing tubes/horns with the length of 24”.
- Twist in the middle to form to come up with 2-12” that will be able to hang when cooking. It will take about 2-3 hours for them to cook. If you are cooking using a smokehouse, it will be ready after around 5 hours.
- This might change depending on the type of venison snack stick that you are using, each has its own detailed instructions.
2. Goto Snack Sticks
- 20 pound venison
- 2 tsp. of Pink Instacure
- 12 Tbsp. salt
- 2 Tbsp. of black pepper and red paper
- 4 Tbsp. Garlic
- 2 Tbsp. Accent (optional)
- 2 Tbsp. sugar
- 4 tablespoonful of cayenne pepper
- 2 tablespoon paprika
- 2-1/2 tablespoonful red pepper that has been crushed
- 2 tablespoon of Hot Sauce
- 2 cups of water (mix the hot sauce in this water)
- 5 tablespoons Citric acid that is encapsulated
- Mix all the ingredients together except for the ECA
- Then just before you stuff add the ECA
- Stuff the mixture into a sheep casing or smaller size casings of about 17-19mm
- Smoke for 1 to 2 hours at 140-160 F. continue cooking for as long as you can until your venison stick snack reaches your desired dryness. Dehydrate some more for slim Jim like dryness.
3. Venison and Bean Snack Sticks
- 2 pounds of chunky venison ground with 3/16 plate
- I pound of refried beans
- 24 pounds Spanish rice (cooked)
- 8 Tbs. potato starch
- 5 Tbs. NFDM
- 4 oz. hi temperature cheddar
- 4 tsp. salt
- 2 tsp. ground pepper that has been course ground
- 2 tsp. granulated garlic
- 2 white onion finely chopped
- 3 tsp. of homemade chili powder (the one bought in the stores can work)
- 1-2 tsp. of cumin (optional)
- 2 tsp. Mexican oregano
- 12 grams of gelatin powder
- I cup of beer or water
- Mix all the dry ingredients together into beer or water, then sit as you mix the meat
- Mix the beans, meat, and rice in one bowl, then after it is well mixed, add liquid and mix until it is nice and tacky
- Stuff the mixture into collagen or hog casings. I use collagen in this case since one of my kids is wiggly when it comes to gut if only she knew how gut is made…
- I cook with no smoke, at 170 and heat until you achieve an IT of 155.
4. Hammie Sticks
- 3.5 lbs. venison chunk
- 2 ½ tbsp. of kosher salt
- I tsp. cure (level tsp.)
- ½ tsp. mustard powder
- 1 tsp. nutmeg
- 1 tsp. celery seed (ground)
- 1 tsp. coriander (ground)
- ¾ tsp. onion (powder form)
- 1 tsp. liquid smoke ( this works wonders, I use a very good locally prepared liquid smoke)
- 1 ½ tsp. garlic powder
- 2 ½ tbsp. ground black pepper
- 3 tbsp. corn syrup
- I cup dry milk (non-fat)
- 1½ cup of ice cold water
- Mix all the ingredients together, then put it in a refrigerator overnight while well covered. This will allow the mixture to cure perfectly.
- Stuff the mixture into 19mm or 21 mm natural sheep casing or collagen casing.
- Hang in a 120-130 degree smoker that has been preheated prior. Let it cook for about an hour for the casings to dry out.
- At this point, kill the heat, use very low flame via gas smoker control up to low and external needle valve on your propane tank. This will help in limiting the heat even further.
- Let the beef sticks to come to an internal temperature of 130-140 degrees.
- At this point, pull your venison snack sticks out and put them in hot but not boiling water until its internal temperature reaches 155 degrees.
- After it has achieved the temperature, remove them from the water bath and immediately place them in a bowl filled with ice cubes. This will help in stopping the cooking process.
- Hang your sticks somewhere neat for them to bloom for a few hours.
5. Teriyaki Snack Sticks
- Deer meat
- 6 cups of water
- Curley’s teriyaki that has been premixed
- 1 oz cure
- Grind the meat in a ⅛” plate
- Place the ground meat in a pan
- Add in half of the seasoning, cure, and water
- Mix everything in the pan thoroughly with your hands until it turns sticky and achieves a dark color
- Stuff in collagen or sheep casings
- Place in the refrigerator for maximum cure
- Smoke the sticks then place in cold water after they are cooked to stop the cooking process and prevent shrinking
Benefits of Homemade Deer Meat Sticks
As aforementioned, snack sticks sold in the storage area a bit costly making the homemade ones more pocket-friendly. Aside from that, the homemade version of the quintessential stores treat are tastier than anything sold in the store.
With the homemade deer snack sticks you know what is exactly being used to prepare, making them much healthier than the mass-produced snacks.
Venison snack sticks should not be made so boring, play around with different spices and serve something that stands out- delish! After all, cooking is an art to put in everything you feel like you want and enjoy. Well, try my recipes and thank me later. Be kind enough to comment with your feedback.