Venison Snack Stick Recipes Smoking Tips for Flavorful Bites

Smoking venison snack sticks is a rewarding culinary adventure that transforms lean, flavorful venison into perfectly spiced, tender, and smoky snacks. Whether you’re a seasoned hunter or a meat enthusiast looking for a protein-packed treat, homemade venison snack sticks offer a delicious alternative to store-bought jerky and sausages.

With their rich, gamey flavor enhanced by smoky undertones, these snack sticks are perfect for on-the-go energy, camping trips, or sharing with friends and family.

In this detailed guide, we’ll walk you through everything you need to know—from selecting the right cuts of venison to mastering the smoking process. With step-by-step instructions, tips, and variations, you’ll be equipped to create mouthwatering venison snack sticks that rival any specialty meat shop.

Let’s get started and bring the rustic charm of smoked venison right into your kitchen!

Why You’ll Love This Recipe

Venison snack sticks are not only delicious but also a healthy, high-protein snack option. Unlike many processed meats, these sticks are made from lean wild game, which is lower in fat and higher in nutrients like iron and B vitamins.

Smoking adds complex flavors and preserves the meat naturally, allowing you to enjoy these sticks over weeks or even months.

This recipe is customizable—spice it up with your favorite seasonings or keep it simple for a classic smoky flavor. Plus, the process is surprisingly easy once you have the right equipment and ingredients.

If you love jerky or sausage but want something a bit different, venison snack sticks are sure to become your new favorite.

Ingredients

• 2 pounds ground venison (preferably from the shoulder or leg for good texture)
• 1/2 pound ground pork fat (to keep the sticks moist and flavorful)
• 1 tablespoon kosher salt
• 1 tablespoon black pepper (freshly ground)
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon crushed red pepper flakes (optional, for heat)
• 1/2 teaspoon curing salt (Prague Powder #1) (optional but recommended for safety and color)
• 1/4 cup cold water
• Natural hog casings (soaked and rinsed)
• Wood chips for smoking (hickory, apple, or cherry wood recommended)

Equipment

• Meat grinder (if you’re grinding your own venison and pork fat)
• Sausage stuffer (manual or electric)
• Smoker or charcoal grill with smoker box
• Meat thermometer
• Mixing bowls
• Sharp knives
• Kitchen scale (for accurate measurements)
• Sausage pricker or pin (to remove air bubbles)
• String or butcher’s twine (for tying snack sticks if desired)

Instructions

1. Prepare the meat and fat: If not pre-ground, grind the venison and pork fat using a medium or coarse grind plate. Keep the meat cold throughout to prevent smearing and maintain texture.
2. Mix the seasoning: In a large bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, crushed red pepper flakes (if using), and curing salt. Mix well.
3. Combine meat and seasonings: Add the ground venison and pork fat to the bowl with the seasoning mix. Pour in the cold water. Using your hands or a stand mixer with a paddle attachment, mix thoroughly until the mixture becomes sticky and well blended. This helps the proteins bind for a better texture.
4. Prepare the casings: Soak the natural hog casings in warm water for at least 30 minutes. Rinse inside and out to remove excess salt. Keep them in water until ready to stuff.
5. Stuff the snack sticks: Fit your sausage stuffer with a stuffing tube and slide the casing onto the tube. Carefully feed the meat mixture into the casing, keeping a consistent pressure to avoid air pockets. Stuff to your preferred thickness, usually about 1 inch in diameter. Tie the ends with butcher’s twine and twist into 6-inch links.
6. Prick air bubbles: Use a sausage pricker or pin to gently remove any air pockets in the sausages. This helps prevent spoilage and ensures even smoking.
7. Preheat your smoker: Set your smoker to a low temperature, around 160°F (71°C). Add your chosen wood chips for smoke flavor. Apple or cherry wood gives a sweet, mild smoke, while hickory offers a stronger, more traditional taste.
8. Smoke the snack sticks: Hang the venison sticks in the smoker or lay them on racks. Smoke at 160°F to 175°F for 4-6 hours, or until the internal temperature of the sticks reaches 155°F (68°C). Maintain steady temperature and smoke flow for best results.
9. Cool and store: Remove the sticks from the smoker and let them cool at room temperature. Once cooled, refrigerate or vacuum seal them for longer storage. Properly cured and smoked snack sticks can last several weeks refrigerated or months frozen.

Tips & Variations

“Always keep your meat and equipment cold during preparation to ensure a firm texture and prevent bacterial growth.”

• Fat content: Venison is very lean, so adding pork fat is crucial for moist, tender sticks. Adjust pork fat percentage to 20-30% depending on your preference.
• Spice it up: Experiment with different spices like cayenne, coriander, or mustard seed for unique flavor profiles.
• Use curing salt: While optional, curing salt helps prevent botulism and preserves the red color of the meat.
• Alternate woods: Try mesquite for a bold smoky flavor or maple for a sweeter profile.
• Non-casing option: You can also form the mixture into thin logs, wrap in parchment, and smoke them, though the texture will differ.
• Temperature control: Use a reliable smoker thermometer to maintain consistent low heat for perfect smoke absorption.

Nutrition Facts

Note: Nutrition facts may vary based on fat content and exact ingredients.

Serving Suggestions

Venison snack sticks are perfect as a standalone protein snack during hiking, road trips, or busy workdays. Pair them with cheese and crackers for a delicious charcuterie board addition.

They also work well chopped up as a savory salad topping or added to soups and stews for extra smoky flavor.

For a quick snack, try slicing them thin and serving alongside pickles or mustard. They pair wonderfully with robust red wines or craft beers, making them a hit at casual gatherings or game-day parties.

Conclusion

Making your own venison snack sticks through smoking is a gratifying way to enjoy wild game with bold, smoky flavor and satisfying texture. This recipe empowers you to customize spices, control ingredients, and ensure quality without preservatives.

With a little patience and attention to detail, you’ll have a stash of delicious, protein-packed snack sticks ready whenever hunger strikes.

Whether you’re new to smoking or an experienced meat crafter, these venison snack sticks are a fun project that yields impressive results. For more creative and wholesome recipes, check out our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide, explore healthy and tasty plant-based ideas in Vegan Recipes No Tofu: Delicious Plant-Based Meals, or refresh your side dishes with the Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.

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