Venison snack sticks are a flavorful, protein-packed treat perfect for hunters, outdoor enthusiasts, or anyone looking for a savory, homemade jerky alternative. Using lean venison and a blend of spices, these snack sticks offer a rich, gamey taste combined with a satisfying chew that stores well for on-the-go snacking.
Ingredients
- 2 pounds lean venison, trimmed of fat and sinew
- 1/2 pound pork fat (such as pork back fat), ground
- 1 tablespoon kosher salt
- 1 teaspoon Prague Powder #1 (curing salt)
- 1 tablespoon cracked black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (adjust to taste)
- 2 teaspoons brown sugar
- 1/4 cup cold water
- Natural hog casings or collagen casings (about 6 feet)
Instructions
- Prepare the meat and fat: Cut the venison and pork fat into 1-inch cubes. Chill them in the freezer for 30 minutes until firm but not frozen solid; this helps with grinding.
- Grind the meat: Using a meat grinder fitted with a medium or fine grinding plate, grind the venison and pork fat together into a large bowl. Keep the mixture cold to prevent fat smearing.
- Mix the seasoning: In a separate bowl, combine kosher salt, Prague Powder #1, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and brown sugar.
- Combine meat and seasonings: Sprinkle the seasoning mix over the ground meat. Add the cold water to help distribute spices evenly. Mix thoroughly with your hands or a stand mixer fitted with a paddle attachment until the mixture becomes sticky and tacky, about 2-3 minutes.
- Prepare the casings: Rinse the natural hog casings thoroughly under cold water to remove excess salt. Soak them in warm water for at least 30 minutes, then flush water through each casing to check for holes.
- Stuff the snack sticks: Fit your sausage stuffer or a clean piping bag with a medium-sized nozzle. Slide the prepared casing onto the nozzle, leaving a few inches hanging off the end. Stuff the venison mixture into the casing, being careful not to overfill to avoid bursting. Twist the stuffed casing every 4-6 inches to form individual sticks.
- Dry the sticks: Hang the snack sticks in a cool, well-ventilated area or in a smoker at 50-60°F (10-15°C) for 12-24 hours to form a pellicle (a tacky surface that helps smoke adhere).
- Smoke the sticks: Preheat your smoker to 160°F (71°C). Smoke the sticks using hardwood chips like hickory, apple, or cherry for 4-6 hours or until the internal temperature reaches 155°F (68°C). This ensures safety and flavor development.
- Cool and store: Remove the snack sticks from the smoker and let them cool to room temperature. Refrigerate or vacuum seal for longer storage.
Tips
- Substitutions: If pork fat is unavailable, beef fat or suet can be used, but pork fat provides the best texture and flavor balance for snack sticks.
- Grinding: Keep the meat and fat cold throughout the process to prevent smearing and ensure a firm texture.
- Curing salt: Prague Powder #1 is essential for food safety and pink color; do not omit or substitute with regular salt.
- Storage: Vacuum sealing your snack sticks after cooling significantly extends shelf life and preserves flavor.
Serving Suggestions
Venison snack sticks make excellent portable snacks for hiking, camping, or as a protein boost during busy days. Slice them thinly to serve on a charcuterie board alongside cheeses, pickles, and crackers. They also pair well with mustard or spicy dips for a flavorful bite.
Variations
Customize your venison snack sticks by adjusting spices or adding extras. For a sweeter profile, increase the brown sugar or add a touch of maple syrup. For heat lovers, add more cayenne or include chili flakes. You can also experiment with herbs like thyme or rosemary for a more aromatic snack stick. Using venison combined with other game meats such as elk or wild boar can add complexity to the flavor.
Storage and Reheating
Properly smoked and dried venison snack sticks can be stored in the refrigerator for up to 3 weeks when vacuum sealed or wrapped tightly in plastic wrap and foil. For longer storage, freeze them for up to 6 months. To enjoy, simply eat cold or warm briefly in a low oven (around 250°F/120°C) for 10 minutes to bring out the aroma and soften the texture slightly. Avoid microwaving, which can dry them out.
Frequently Asked Questions
Can I use only venison without pork fat?
Venison is very lean, so using only venison will result in dry, crumbly snack sticks. The pork fat adds moisture and helps bind the meat, creating a better texture. If you prefer, you can substitute pork fat with beef fat, but some fat is necessary for good results.
Why is Prague Powder #1 necessary?
Prague Powder #1 contains sodium nitrite, which inhibits bacterial growth and prevents botulism during curing. It also preserves the color and flavor of the meat. Regular salt alone will not provide these safety benefits.
How do I know when the snack sticks are fully cooked?
Use a reliable meat thermometer to check the internal temperature. The USDA recommends cooking cured meats to an internal temperature of 155°F (68°C) to ensure safety.
Can I dry the snack sticks without smoking?
Yes, you can dry them in a controlled environment (like a dehydrator or curing chamber) at low temperatures, but smoking adds flavor and additional preservation. If drying without smoke, maintain proper temperature and humidity to avoid spoilage.
How long do homemade venison snack sticks last?
If stored properly vacuum sealed in the fridge, they last about 3 weeks. Frozen, they can keep up to 6 months. Always check for off smells or mold before consuming.
Can I add other spices or flavors?
Absolutely. Venison pairs well with juniper berries, coriander, mustard seed, or even a splash of red wine or bourbon. Experimenting with seasonings can personalize your snack sticks to your taste.
Making venison snack sticks at home is a rewarding process that yields delicious, portable protein treats with rich flavor and great texture. With attention to detail in curing and smoking, you can enjoy a safe and tasty snack that showcases the unique taste of wild game.
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