Last updated on May 7th, 2025
Have you been searching for the perfect venison snack stick recipe that delivers restaurant-quality results right from your kitchen? As an avid hunter and home processor, I’ve spent countless hours perfecting this recipe through years of trial and error. These protein-packed, flavorful treats are not only a fantastic way to use your harvest, but they’re also healthier and more satisfying than store-bought alternatives. Whether you’re a seasoned jerky maker or trying this for the first time, these ten secrets will transform your venison into crave-worthy snack sticks that family and friends will rave about.
Why You’ll Love This Recipe
This venison snack stick recipe stands above the rest for several compelling reasons:
- Perfect texture balance – firm enough to hold its shape but tender enough for an enjoyable bite
- Customizable flavor profile that works with various spice preferences
- Makes use of the leanest game meat for a healthier, high-protein snack option
- Shelf-stable for weeks (when properly prepared) and freezer-friendly for months
I first developed this recipe after a particularly successful hunting season left my freezer overflowing with venison. What started as a practical solution for preservation has become my most requested recipe among fellow hunters and food enthusiasts alike.
Pure Comfort
There’s something deeply satisfying about creating your own venison jerky sticks from meat you’ve harvested yourself. The process connects us to traditional food preservation methods that hunters have used for generations. Furthermore, having these homemade protein snacks readily available brings comfort during long hikes, fishing trips, or as a quick energy boost during busy workdays.
These venison snack sticks embody the spirit of self-sufficiency that many outdoor enthusiasts cherish. They’re perfect for autumn camping trips, winter emergency kits, or simply as a nutritious alternative to processed snacks for active families.
Ingredients You’ll Need
Before diving into the preparation, gather these quality ingredients to ensure your venison snack stick recipe turns out perfectly:
- 5 pounds fresh ground venison (ideally 90-95% lean)
- 1 pound ground pork fat (for proper fat content and binding)
- 3 tablespoons kosher salt
- 2 tablespoons coarse black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon crushed red pepper flakes (adjust to taste)
- 2 teaspoons pink curing salt #1 (Prague powder)
- 1 cup ice-cold water
- 30mm collagen casings or 21mm sheep casings
The quality of your venison makes all the difference in this recipe. For the best results, use meat that has been properly field dressed and aged. Additionally, the pink curing salt is essential for food safety and achieving that characteristic tangy flavor, so don’t substitute or omit this ingredient.
Step-by-Step Instructions
Preparation
- Thaw your venison and pork fat in the refrigerator for 24-48 hours before processing.
- Sanitize all equipment and work surfaces thoroughly with hot, soapy water.
- Mix all dry ingredients in a small bowl to create a homogeneous seasoning blend.
- Chill your meat grinder parts in the freezer for at least 30 minutes before grinding.
- Cut venison and pork fat into 1-inch cubes and keep chilled until ready to grind.
Cooking Method
- Grind the venison and pork fat through the medium plate of your grinder, alternating between the two to ensure even distribution.
- Transfer the ground meat mixture to a large mixing bowl or food processor.
- Sprinkle the seasoning blend evenly over the meat and add ice-cold water.
- Mix thoroughly for 5-7 minutes until the mixture becomes sticky and develops a tacky texture (myosin extraction is crucial for proper binding).
- Refrigerate the seasoned meat for 8-24 hours to allow the cure to work and flavors to develop.
- Prepare your casings according to package directions, typically soaking collagen casings for 30 minutes.
- Load the meat mixture into a sausage stuffer and fill the casings, being careful to avoid air pockets.
- Twist or tie off the casings to create 6-inch snack sticks, or your preferred length.
- Allow the formed sticks to rest at room temperature for 1-2 hours to dry slightly before smoking.
How to Know When It’s Done
The key to perfectly done venison snack sticks is monitoring the internal temperature, not just timing. Your sticks are ready when they reach an internal temperature of 165°F (74°C). They should feel firm to the touch with a slightly tacky exterior. The color should be a rich, deep reddish-brown, not pale or overly dark.
Finishing Touches
After reaching the target temperature, immediately transfer your snack sticks to an ice bath for 30-60 seconds to stop the cooking process. Then hang them at room temperature for 2-3 hours to fully dry and set. Finally, blot off any excess moisture with paper towels before vacuum sealing or storing in airtight containers.
Tips for Perfect Results
- Keep everything cold during preparation to prevent fat smearing and ensure proper texture.
- For enhanced smokiness, add 1-2 teaspoons of liquid smoke to the mixture if you’re using an oven instead of a smoker.
- Don’t rush the process – gradual temperature increases during smoking produce the best texture and prevent “fat-out” where rendered fat collects under the casing.
Variations to Try
- Spicy Jalapeño: Add 2-3 finely diced fresh jalapeños and 1 teaspoon cayenne pepper to the base recipe.
- Sweet and Tangy: Incorporate 3 tablespoons brown sugar and 2 tablespoons apple cider vinegar for a sweet-heat flavor profile.
FAQ
Can I make this venison snack stick recipe without a smoker?
Yes, you can use a regular oven instead. Set it to the lowest temperature (ideally 170°F/77°C) and leave the door slightly ajar to allow moisture to escape. Place the sticks on a cooling rack over a foil-lined baking sheet to catch drippings. The process will take 8-12 hours, but check the internal temperature regularly.
How do I store leftovers and for how long?
Once fully cooled, store your venison snack sticks in vacuum-sealed bags or airtight containers. They’ll keep at room temperature for up to 2 weeks, in the refrigerator for up to 1 month, or in the freezer for up to 6 months. However, for best quality and texture, consume refrigerated sticks within 2 weeks.
Can I freeze this dish?
Absolutely! Venison snack sticks freeze exceptionally well. For best results, vacuum seal in portion-sized packages and freeze for up to 6 months. Thaw in the refrigerator overnight before enjoying.
What substitutions work for pork fat?
If you prefer not to use pork fat, you can substitute with:
Beef fat (suet)
Duck or goose fat
High-quality beef or turkey bacon (ground finely)
Each alternative will slightly alter the final flavor profile, with beef fat providing the most neutral taste.
Is this recipe suitable for low-carb diets?
This venison snack stick recipe is naturally low in carbohydrates and high in protein, making it suitable for most low-carb, keto, and paleo diets. However, if you’re following a strict diet, you may want to adjust or omit the small amount of sugar in the recipe, though this may affect the curing process slightly.
Time to Get Cooking!
Now that you have all the secrets to making incredible venison snack sticks, it’s time to put this knowledge into practice! These protein-packed treats are well worth the effort, and you’ll never want to go back to commercial options once you’ve mastered this homemade version. Whether you’re preserving your harvest or just seeking a healthier snack alternative, these venison sticks will become a staple in your kitchen.
Have you tried making venison snack sticks before? Share your experience in the comments below! And if you enjoy game meat recipes, be sure to check out my venison breakfast sausage and deer jerky recipes for more inspiration.
