Venison Snack Stick Recipe

Craft a healthier, tastier alternative to commercially processed snacks with this delectable venison snack stick recipe. Packed with protein and customizable with your favorite seasonings, these homemade treats are ideal for on-the-go adventures, after-school pick-me-ups, or anytime you crave a satisfying bite.
Not only are venison snack sticks delicious, but they’re also a fantastic way to utilize leftover venison from hunting season. With a little prep work and some basic equipment, you can transform your venison into protein-rich snacks that are sure to please.

Ingredients

• 2 pounds ground venison
• 1 pound ground pork (optional, for added fat)
• 1 tablespoon cure (such as Prague Powder #1) Important Note: Always follow cure instructions carefully for safety
• 1 tablespoon granulated garlic
• 1 tablespoon onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to your spice preference)
• 1/2 teaspoon ground coriander
• Collagen casings (size determined by your preference)

Directions

1. Prepare the Meat: If using pork, combine it with the venison. Freeze the meat for 30 minutes to firm up, making it easier to grind. Grind the meat through a coarse grinder attachment.
2. Season and Mix: In a large bowl, combine the ground meat with the cure, garlic powder, onion powder, black pepper, paprika, cayenne pepper, and coriander. Mix well to ensure even distribution of seasonings.
3. Stuff the Casings: Soak the collagen casings in warm water for 30 minutes to soften them. Feed the casings onto a sausage stuffer fitted with a narrow nozzle. Fill the casings loosely, avoiding overstuffing, and twist into 6-inch links.
4. Smoke or Bake: You can either smoke the venison snack sticks at 180°F (82°C) for 2-3 hours or bake them at 225°F (107°C) for 1-2 hours, or until the internal temperature reaches 160°F (71°C).
5. Cool and Enjoy: Once cooked, remove the snack sticks and allow them to cool completely on a wire rack. Refrigerate for up to a week or freeze for longer storage.