How To Make Smoked Venison Snack Sticks

pork fat

🥗Healthier: lean turkey

💰Cheaper: beef fat

Lean turkey reduces fat content while maintaining moisture.

liquid smoke

🥗Healthier: smoked salt

💰Cheaper: smoked paprika

Smoked salt adds flavor without the need for liquid smoke.

beef collagen casings

🥗Healthier: natural hog casings

💰Cheaper: synthetic casings

Natural hog casings enhance flavor and texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor profile.

Trim the venison to remove silver skin and connective tissue.

Grind 30 pounds of venison on a coarse cut.

Vacuum seal the ground venison into five-pound bags and freeze.

Cube and coarse grind boneless pork butt for mixing with venison.

Mix 15 pounds of venison with 10 pounds of pork fat instead of the recommended 20 pounds of wild game and 5 pounds of pork.

Add seasonings from the PS Seasoning kit to the meat mixture after grinding.

Mix the seasonings into the meat to incorporate flavors.

Prepare a mixture of 2 cups distilled water and maple cure, mixing until dissolved.

Add the cure mixture to the meat and mix for five minutes to achieve protein extraction.

Stuff the meat mixture into collagen casings, ensuring to pack tightly and remove air pockets.

Cut the stuffed casings into lengths and prepare for smoking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary