For hunters and outdoor enthusiasts, the thrill of the hunt is only surpassed by the satisfaction of savoring the fruits of their labor. And what better way to enjoy your venison than by transforming it into delicious, flavorful snack sticks? This recipe guides you through creating the perfect venison snack stick, from selecting the meat to achieving that perfect snap. Prepare to elevate your game day snacks or camping provisions to a whole new level.
Selecting Your Venison
The quality of your venison directly impacts the final product. Choose lean cuts of venison, ideally from the backstrap or tenderloin. Trimming away excess fat is crucial for preventing a greasy final product. Aim for a meat-to-fat ratio that allows for a firm, but not overly dry, snack stick.
Considerations for Venison Selection:
- Leanness: The leaner the better. Excess fat can lead to rancidity and an unpleasant texture.
- Age: Younger venison tends to be more tender.
- Freshness: Using fresh, high-quality venison is paramount for taste and safety.
Ingredients for Mouthwatering Venison Snack Sticks
This recipe yields approximately 2 pounds of snack sticks. Adjust quantities as needed.
- 2 lbs ground venison (lean)
- 1/2 cup venison fat (optional, for added moisture and flavor; use less if using naturally fattier cuts)
- 1/4 cup cure #1 (practically speaking, this is a blend of salt and sodium nitrite – follow the package instructions carefully)
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional, for added heat)
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
Step-by-Step Guide to Venison Snack Stick Perfection
Follow these instructions carefully for optimal results:
- Meat Preparation: Gently combine all ingredients in a large bowl, ensuring that the cure #1 is evenly distributed throughout the meat. Avoid overmixing, as this can toughen the meat.
- Stuffing the Casings: This step requires a meat grinder with a sausage stuffer attachment. Prepare your casings according to the package instructions (typically soaking in warm water). Attach the stuffer attachment and carefully fill the casings, leaving a small amount of space at the end to tie them off.
- Twisting and Linking: Once the casings are filled, twist the sausage into approximately 6-inch links. This creates individual snack sticks.
- Smoking (Optional): For the most authentic flavor, smoke your venison snack sticks at 150-170°F for 2-4 hours, or until the internal temperature reaches 160°F. A smoker adds a delightful smoky aroma and enhances the overall flavor profile.
- Drying and Curing: If not smoking, you can dry cure your snack sticks in the refrigerator for 3-7 days, depending on the thickness and diameter of your sticks. Flip them regularly to ensure they dry evenly.
- Storage: Once fully cured and dried, store your venison snack sticks in a cool, dry place. Refrigeration extends their shelf life.
Tips for the Perfect Snack Stick
- Don't rush the curing process: Allow ample time for the cure to penetrate the meat and prevent spoilage.
- Temperature control is key: Whether smoking or drying, consistent temperature control is crucial.
- Experiment with spices: Feel free to adjust the spices to your preference. Consider adding other herbs like rosemary or juniper berries.
- Meat grinder size: Using a finer grind will result in smoother, more tender snack sticks.
Serving Suggestions
Enjoy your homemade venison snack sticks as a delicious standalone snack, or incorporate them into your favorite trail mix or charcuterie board. They also pair perfectly with a crisp beer or a glass of red wine.
This recipe provides a solid foundation for creating exceptional venison snack sticks. Experiment with different spice blends and smoking techniques to find your perfect recipe. Happy hunting and happy snacking!
