How To Make Deer Sticks (Smoked Venison Sticks on a Pellet Grill) | The Bearded Butchers

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium and gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

liquid smoke

💰Cheaper: smoked paprika

Smoked paprika can add a similar smoky flavor.

beef jerky seasoning

💰Cheaper: homemade spice blend

Homemade blends can be tailored to taste.

Process the deer by cutting out the chops and tenderloin, and trim the meat for sticks.

Use a hand saw to cut the meat since the bandsaw is not set up.

Prepare 25 pounds of venison trim and mix it with 5 pounds of pork.

Add one pack of sodium nitrite pink cure and one pack of Cajun seasoning to the meat mixture.

Grind the meat mixture using a dual grind feature grinder for a coarse and fine grind in one pass.

Add 2.5 pounds of high temp hot pepper cheese to the ground meat mixture.

Add approximately 40 ounces of water to the mixture to help it go through the stuffer more easily.

Prepare the 17 millimeter casings using a 10 millimeter stuffing horn, which may require modification to fit.

Stuff the casings with the meat mixture, ensuring the mixture is not too tight by adjusting water as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens