How to Make Delicious Venison Snack Sticks in a Dehydrator

Venison snack sticks are a tasty and protein-packed treat that can be easily made at home with a food dehydrator. Dehydrating is an easy way to preserve and concentrate flavors in meat to make delicious snacks In this simple guide, we’ll walk you through the entire process of making your own venison snack sticks, from selecting the right cuts of meat to seasoning and dehydrating With just a few basic ingredients and pieces of equipment, you’ll be able to whip up a batch of savory venison sticks that are perfect for snacking anytime.

What You’ll Need

• 2-3 lbs venison, trimmed of silver skin and connective tissue
• 1 lb pork fat
• Snack stick seasoning blend
• Cure #1 or Prague Powder
• Casings (collagen or fibrous)
• Meat grinder or food processor
• Sausage stuffer
• Dehydrator

Step 1: Prepare the Meat

Venison is a very lean meat, so adding some pork fat helps give the snack sticks a better texture and flavor. Aim for a [80% venison, 20% pork fat] ratio. You can ask your butcher for pork fat, or use pork shoulder with the skin removed.

Trim off any silverskin or excess fat from the venison. Cut the venison and pork into 1-inch cubes to make grinding easier. Chill all meat in the freezer for 30 minutes before grinding to help it grind more smoothly.

Use a meat grinder or food processor to grind the venison and pork mixture to a medium-fine texture. You want some texture but not large chunks.

Step 2: Mix in Seasonings

Now it’s time to add flavor! There are many pre-made snack stick seasoning blends available, or you can create your own blend with spices like garlic powder, onion powder, paprika, black pepper, cayenne pepper, coriander, and nutmeg.

We recommend using a seasoning blend specifically made for snack sticks, like [Hi Mountain or PS Seasoning blends]. Be sure to use a cure in the seasoning as well. The cure helps preserve the color and kill bacteria. Follow the package instructions for how much seasoning to add per pound of meat.

In addition to the seasoning blend, you can add up to 1/4 cup of water, wine, or other liquid to help evenly distribute the seasoning. Mix thoroughly until the protein binds and turns sticky. This activates the protein and helps the seasoning adhere.

Step 3: Stuff into Casings

Collagen casings work best for snack sticks, but you can also use fibrous casings. Soak the casings in warm water for at least 30 minutes to soften them before stuffing. Rinse well to remove any salt.

Load the casings onto the stuffing horn, leaving a 2-3 inch tail Tie a knot at the end Slowly push the meat mixture into the casing, being careful not to overstuff. Tie off or twist every 4-6 inches.

Step 4: Dry and Smoke (Optional)

At this point, you can simply dehydrate the snack sticks to fully dry them out. But for extra flavor, you can cold smoke them first for 1-2 hours before dehydrating.

Use a [Bradley electric smoker] or an [A-MAZE-N pellet smoker] to generate smoke. Smoke at temperatures below 90°F. Apple, cherry pecan and hickory woods work well for flavoring.

After smoking, pat the sticks with a paper towel to remove moisture. Let them sit uncovered in the refrigerator overnight to form a pellicle. This helps smoke flavor adhere and aids dehydrating.

Step 5: Dehydrate

Arrange stuffed sticks directly onto dehydrator trays, making sure they aren’t touching. Set the dehydrator to 145-155°F. Rotating the trays periodically will ensure even drying.

Dehydrate for 8-12 hours, until the sticks feel firm and stiff. They should bend but not be brittle. Internal temperature should reach [145°F]. The drying time depends on factors like humidity and the size of the sticks.

Monitor closely near the end to prevent over-drying. If needed, you can finish in a 275°F oven for 30 minutes.

Step 6: Bloom and Enjoy!

After dehydrating, the sticks will initially be quite stiff. Let them rest overnight at room temperature in a paper bag or wrapped in paper towels. This allows moisture to redistribute in a process called blooming. It helps improve the texture.

Once bloomed, your venison snack sticks are ready to enjoy! Store in an airtight container in the refrigerator for up to 3 weeks, or freeze for several months. We like pairing the savory sticks with mustard, cheese, crackers or your favorite beer or wine. Enjoy!

With the right techniques and a good dehydrator, making snack sticks at home is easy. You’ll be rewarded with a super meaty, protein-packed snack made just how you like it. Experiment with different flavors and meats like beef or elk too. The possibilities are endless for crafting the ultimate homemade snack sticks.