Deer hunting season is a time of excitement, camaraderie, and of course, delicious venison. But what to do with all that harvested meat? One fantastic way to utilize your venison is by making your own deer snack sticks. These savory, protein-packed treats are perfect for hiking, camping, or enjoying as a satisfying snack anytime. This comprehensive guide will walk you through a simple yet effective deer snack stick recipe, ensuring you achieve a mouthwatering result every time.
Preparing the Venison for Your Deer Snack Sticks
Before we dive into the recipe, proper preparation of your venison is key to producing high-quality snack sticks. This process minimizes the risk of spoilage and enhances the overall flavor of the final product.
Step 1: Grinding the Venison
The texture of your snack sticks depends heavily on the grind size. For a coarser texture, use a larger grind plate on your meat grinder. A finer grind yields a smoother, more uniform snack stick. Consider offering a variety of textures to your audience by making some batches with a coarse grind and some with a fine. Generally, a medium grind is a safe bet to start.
Step 2: Adding the Cure
The cure not only enhances flavor but also acts as a crucial preservative. A common cure for venison snack sticks includes:
- Prague Powder #1: This contains salt, sugar, and sodium nitrite, contributing to flavor and crucial for food safety. Always follow the instructions on your Prague Powder package precisely.
- Salt: This aids in preservation and flavor development.
- Sugar: Adds sweetness to balance the savory flavors of the venison.
The precise amounts will depend on your recipe. Be sure to thoroughly mix the cure into the ground venison.
Step 3: Incorporating Flavor
This is where you can get creative! Experiment with different flavor profiles to create your signature snack sticks. Consider adding:
- Garlic Powder: A classic addition that enhances the savory notes.
- Onion Powder: Adds depth and complexity to the flavor.
- Black Pepper: A staple for a peppery kick.
- Paprika: Provides a smoky flavor and vibrant color.
- Cayenne Pepper: Adds a spicy heat.
- Other Spices: Experiment with different herbs and spices according to your personal preference.
The Deer Snack Stick Recipe: A Step-by-Step Guide
This recipe yields approximately 10-12 snack sticks, depending on the size of your casings.
Ingredients:
- 5 pounds ground venison (medium grind recommended)
- 2 tablespoons Prague Powder #1 (or equivalent cure, follow package directions!)
- 4 tablespoons salt
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional, adjust to your spice preference)
- Natural or collagen casings (diameter of your choice)
Equipment:
- Meat grinder with sausage stuffer attachment (or a separate stuffer)
- Large mixing bowl
- Mixing spoon or paddle
- Food scale (for accurate measurements)
- Thermometer
- Smoking equipment (smoker, oven, etc.)
- Drying rack
Instructions:
- Combine Ingredients: In a large mixing bowl, thoroughly combine the ground venison, Prague Powder, salt, brown sugar, garlic powder, onion powder, black pepper, paprika, and cayenne pepper (if using). Ensure the cure is evenly distributed.
- Stuff the Casings: Carefully attach the sausage stuffer to your meat grinder. Follow the manufacturer’s instructions for loading the casings and stuffing the mixture. Leave a few inches of space at the end of each casing to tie it off.
- Twist and Tie: Once the casings are filled, twist the casings every 4-6 inches to create individual snack sticks. Tie off the ends securely. Some people use simple knots; others prefer a specialized sausage-tying technique.
- Smoke or Dry: The curing and smoking process is crucial for safety and flavor. You have two options:
- Smoking: Smoke the snack sticks at approximately 160°F (71°C) for 4-6 hours, or until the internal temperature reaches 155-160°F (68-71°C). The smoking time depends on your smoker and desired level of smoke flavor.
- Drying: You can also dry-cure them for a longer period. However, dry-curing requires specific temperature and humidity controls to ensure food safety. This method is more difficult for beginners. Consult detailed instructions on proper dry-curing techniques if you choose this path.
- Cool and Enjoy: After smoking or drying, allow the snack sticks to cool completely before storing.
- Storage: Store your deer snack sticks in a cool, dry, and airtight container in the refrigerator for up to 2 weeks, or freeze for longer-term storage.
Tips for Perfect Deer Snack Sticks
- Use High-Quality Venison: The better the starting venison, the better your snack sticks will taste.
- Don't Overstuff the Casings: This can cause them to burst during smoking or drying.
- Monitor the Temperature Closely: This is crucial for food safety and proper curing.
- Experiment with Flavors: Don't be afraid to try different spice combinations to find your favorite recipe!
- Consider Adding Fat: For juicier snack sticks, you might add some venison fat. Usually about 15-20% fat is a good starting point.
Conclusion: Enjoy Your Homemade Deer Snack Sticks!
Making your own deer snack sticks is a rewarding experience. Not only will you have a delicious and protein-rich snack, but you'll also have the satisfaction of knowing exactly what went into your creation. This comprehensive guide will help you make fantastic venison snack sticks every time. Now go forth and enjoy the fruits of your hunting labor! Remember to always prioritize food safety when handling and preparing venison.