How to Make Delicious Venison Snack Sticks Without Casings

Snack sticks are a tasty, protein-packed snack that can be made with venison for an extra flavorful twist Typically, snack sticks are stuffed into a collagen casing before cooking. However, it is possible to make snack sticks without casings so they form little logs that are still deliciously meaty and smoky

As a longtime hunter and snack stick enthusiast, I’ve experimented with casing-free venison snack stick recipes that produce amazing results. Follow my tips below on how to make venison snack sticks without casings.

Benefits of Casing-Free Snack Sticks

Making snack sticks without casings has some advantages

• Saves time and effort stuffing casings
• Allows seasoning to directly penetrate the meat
• Provides more surface area for smoky flavor
• Avoids artificial casing texture
• Easier to portion into slices or bites

The logs shape nicely without casings and take on smoke incredibly well. Don’t be afraid to try casing-free!

Equipment Needed

To make casingless venison snack sticks, you will need

• A meat grinder to finely grind venison
• A sausage stuffer with small tube attachment
• Smoker or dehydrator for cooking
• Spice grinder or blender to make seasoning mix
• Kitchen scale for weighing ingredients
• Kitchen twine for hanging sticks

The fine ground and stuffer are key for shaping the meat logs. A smoker imparts the signature smoky flavor.

Ingredients for Venison Snack Sticks

• Venison – Use fatty cuts like shoulder for the richest flavor
• Pork or beef fat – Adds moisture and bind; 10-20% of total weight
• Cure #1 – Preserves and fixes color; follow packaging directions
• Seasonings – Start with 1-3 tablespoons per 2 lbs of meat
• Liquid – A couple tablespoons of water or wine if needed

Play around with your favorite spice mixes and ingredients!

Step-By-Step Instructions

Follow these steps to make incredible venison snack sticks without casings:

1. Cut Venison into Cubes

Trim venison of silver skin and connective tissue. Cut into 1-inch cubes to help it grind evenly.

2. Grind Venison

Grind venison through a small die into a bowl set in ice. Keep venison as cold as possible.

3. Mix In Fat and Cure

Weigh ground venison and mix in fat and Cure #1 as per your percentages.

4. Add Seasonings

Add your favorite snack stick spices, herbs, garlic, etc. Mix thoroughly to distribute evenly.

5. Add Liquid if Needed

If meat seems dry, mix in a couple tablespoons of water or wine.

6. Stuff Mixture into Logs

Load grinder or sausage stuffer. Form logs by squeezing meat into about 1-inch diameter logs.

7. Hang Logs to Cure

Loop kitchen twine around one end of each log. Hang logs in fridge overnight to cure.

8. Hot Smoke the Snack Sticks

Hang logs in smoker and smoke at 170-180°F for 2-3 hours until firm with dark exterior.

9. Rest and Refrigerate

Let sticks cool completely before chilling in fridge.

10. Slice and Enjoy!

Slice into rounds or bite-sized pieces. Brown briefly in a skillet for an extra burst of flavor.

And just like that, you have amazing venison snack sticks without fussy casings!

Troubleshooting Tips

Follow these tips if you have any trouble getting your venison snack sticks to hold together without casings:

• Grind meat more finely so it adheres better.
• Make sure meat is very cold before grinding.
• Add slightly more fat for binding – up to 25% of total weight.
• If logs crack or split, reform pieces by hand and reshape.
• Dry any oozing spots with paper towels to help form a tacky outer layer.
• Let logs cure in the refrigerator for 24 hours to allow proteins to bind.
• Smoke at a slightly lower temp of 160°F to firm logs gradually.
• Wrap logs individually in plastic wrap while cooling to hold shape.

With a few tweaks, you’ll have trouble-free venison snack sticks every time.

Alternative Cooking Methods

While smoking is traditional, venison snack sticks made without casings can also be cooked using these methods:

• Oven Baked – Bake sticks at 200-225°F on a wire rack for 2-3 hours until firm.

• Dehydrator – Dehydrate sticks at 145-155°F for 6-8 hours, rotating trays.

• Sous Vide – Seal sticks in bags and cook for 4-6 hours in water bath at 150°F.

• Grilled – Grill over indirect heat turning frequently for about 30 minutes.

Experiment to see which cooking method you like the best!

Inspired Flavor Combinations

The seasoning options for venison snack sticks are endless. Try these tasty spice mixes:

• Old Bay and black pepper
• Lemon pepper and sage
• Jalapeño and cheddar
• Cajun seasoning with cayenne
• Italian herbs with fennel and garlic
• Onion and garlic powder with paprika
• Chili powder and lime juice
• Maple syrup and crushed peppercorns

Mix up your own signature snack stick spices for a custom treat.

Storing and Serving Venison Snack Sticks

• Store fully cooled snack sticks in an airtight container for 2-3 weeks.
• Keep refrigerated or freeze up to 3 months for longer storage.
• Bring to room temp before serving for the best texture.
• Slice rounds and crisp in a hot skillet or oven for 1-2 minutes before eating.
• Pair with mustard, bbq sauce, cheese, crackers, or pickle slices.

With their intense meaty flavor, venison snack sticks made without casings are sure to become a new favorite snack!