📝 About This Recipe
Captured from the heart of the wild, these venison sticks are the ultimate tribute to the tradition of smoke-curing. By blending lean, grass-fed venison with succulent pork fat and a bold array of forest spices, we create a snack that is both deeply savory and perfectly portable. Each bite delivers a snap of natural casing followed by a complex dance of hardwood smoke, cracked black pepper, and a hint of tangy fermentation that makes these far superior to any store-bought alternative.
🥗 Ingredients
The Meat & Fat
- 4 lbs Lean Venison (trimmed of all silver skin and chilled to 32°F)
- 1 lb Pork Back Fat (cold and cubed)
The Cure & Bind
- 3 tablespoons Kosher Salt
- 1.25 teaspoons Prague Powder #1 (Pink Curing Salt) (essential for safety and color)
- 1 tablespoon Fermento or Citric Acid (provides that classic tangy snack stick flavor)
- 1/2 cup Ice Cold Water (helps bind the proteins)
- 1/2 cup Non-fat Dry Milk Powder (acts as a binder to retain moisture)
The Spice Blend
- 2 tablespoons Coarse Black Pepper (freshly cracked)
- 1 tablespoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 tablespoons Brown Sugar (packed)
- 1 teaspoon Ground Juniper Berries (complements the wild game flavor)
- 1/2 tablespoon Red Pepper Flakes (optional for a spicy kick)
- 1 teaspoon Mustard Seed (whole)
Casing
- 19-21 mm Collagen Casings (edible, no soaking required)
👨🍳 Instructions
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1
Ensure all meat and fat are extremely cold, almost frozen. This is crucial to prevent the fat from smearing during the grinding process.
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2
Grind the venison and pork fat together through a coarse (8mm) plate first, then pass it through a fine (4.5mm) plate for a consistent snack stick texture.
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3
In a small bowl, whisk together the salt, Prague Powder #1, Fermento, sugar, and all spices until well combined.
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4
Add the spice blend and the non-fat dry milk powder to the ground meat. Pour in the ice-cold water.
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5
Mix the meat by hand or with a stand mixer for 3-5 minutes until the mixture becomes very tacky and develops a 'primary bind.' The meat should stick to your palm when held upside down.
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6
Load the meat mixture into a sausage stuffer, being careful to press out any air pockets.
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7
Slide the collagen casing onto the stuffing horn and stuff the meat into the casings, forming long coils. Do not overstuff, or they may burst during cooking.
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8
Twist the long coils into 6-7 inch links, or leave them long and cut them after smoking.
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9
Preheat your smoker to 130°F. Place the sticks inside with the vents wide open for 1 hour to dry the surface of the casings. This 'tacky' surface helps the smoke adhere.
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10
Close the vents to half-open and introduce your wood chips (Hickory or Maple work beautifully). Increase the smoker temperature to 150°F for 2 hours.
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11
Increase the smoker temperature to 175°F. Continue smoking until the internal temperature of the sticks reaches exactly 155°F as measured by a digital probe.
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12
Immediately remove the sticks from the smoker and plunge them into an ice-water bath for 5-10 minutes. This stops the cooking process and prevents the casings from shriveling.
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13
Pat the sticks dry and allow them to bloom at room temperature for 1-2 hours to deepen the mahogany color before refrigerating.
💡 Chef's Tips
Always keep your meat temperature below 40°F during the prep phase to ensure the fat doesn't melt. If you don't have a smoker, you can use an oven at its lowest setting, but you must use Liquid Smoke in the mix for flavor. Use a dedicated sausage stuffer rather than a grinder attachment for better texture and fewer air bubbles. Don't skip the ice bath; it is the secret to a plump, professional-looking snack stick. For a 'Snap,' ensure you don't overcook the sticks; once they hit 155°F, pull them immediately.
🍽️ Serving Suggestions
Pair with a sharp, aged white cheddar and a handful of smoked almonds. Serve alongside a cold, crisp Amber Ale or a smoky Bourbon. Slice into 1-inch rounds and add to a charcuterie board with pickled red onions. Pack them for high-protein energy during a hike or a long day in the field. Dip in a spicy honey mustard or a horseradish cream sauce for an extra kick.