Venison Snack Sticks are a tasty snack to make with ground venison and spices. Our version is all natural with no preservatives and all of the smoke flavor you love. A lean protein snack that will rival your favorite store bought snack sticks!
After making a few batches of Venison Summer Sausage, we wanted to try making snacks sticks. They are the perfect on the go snack and we love how simple and delicious this recipe turned out.
Ingredients for Venison Snack Sticks:
- Ground Venison
- Cold Water
- Brown Sugar
- Granulated Garlic
- Onion Flakes
- Kosher Salt
- Black Pepper
- Dry Mustard
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How to Make Venison Snack Sticks:
- Prepare a grill fire to about 250° with hickory for smoke flavor.
- Mix spices together with brown sugar.
- Add ground venison to a large bowl and combine with cold water.
- Mix spices into ground venison until throughly combined.
- Add mixture to a Meat Grinder & Sausage Stuffer.
- Tie one end of the casing using butcher twine and thread onto sausage stuffer. Fill casings, but do not over stuff.
- After filling, tie the other end.
- Place on the grill over indirect heat and cook with the grill closed.
- Smoke for about 3o minutes until internal temperature reaches at least 165° with a digital thermometer.
- Remove from grill and cool slightly.
- Slice into 4 inch snack sticks and serve with your favorite mustard.
- Use a Vacuum Sealer to store or place in a zip loc baggie.
How to Store Venison Snack Sticks:
Store in refrigerator for 2 weeks if vacuum sealed about 7 days if stored in a zip loc.
Snack sticks can be frozen up to 6 months.
Venison snacks sticks are a great way to enjoy venison and they are so simple to make. Much more budget friendly than the store bought snack sticks that we love and they are actually more delicious. I like knowing exactly what went into our snack sticks.
Conventional Oven Method:
If you don't have a smoker or grill, these snack sticks can be made in a conventional oven. Mix about ½ teaspoon of liquid smoke into venison if you would like to add smoke flavor.
Cook in a 300° oven for about 30 minutes or until internal temperature reaches 165°.
Tips for Making Smoked Snack Sticks:
Start with cold ingredients and keep your ingredients cold. If you have a delay in the process, just pop the meat back in the fridge for a few minutes. We often chill the bowl before we start.
Don't overfill the casings or they can pop open. If you are new to stuffing casings, it only takes one or two to get the hang of it.
We use LEM Smoked Mahogany Collagen Casings - they are edible but also easy to peel off if you prefer not to eat them.
Our snack sticks are not shelf stable. Keep them refrigerated or frozen until ready to serve.
Use any combination of spices that you like and if you like spicy sausage, just add more chili flakes.
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Great for holiday entertaining and celebrations. This meat and cheese board is filled with our homemade venison sausages, smoked pork, smoked chicken and more.
A hearty and delicious pot pie filled with grilled venison steak, vegetables and an onion gravy.
If you are looking for ideas to make with your ground venison, this venison snack sticks recipe is one of our favorites to keep on hand. They are loaded with great flavors and can be made as spicy or mild as you prefer. Package them up for a great homemade gift for the holidays or any occasion.
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Venison Snack Sticks
Venison Snack Sticks are a tasty snack to make with ground venison and spices. Our version is all natural with no preservatives and all of the smoke flavor you love. A lean protein snack that will rival your favorite store bought snack sticks!
Ingredients
- 2 ½ pounds ground venison
- 1 cup cold water
- 3 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon onion flakes
- 1 ¼ teaspoons granulated garlic
- 1 ¼ teaspoons black pepper
- ½ teaspoon dry mustard
- pinch chili flakes (or more to taste)
Instructions
- Prepare a grill fire to about 250° with hickory for smoke flavor.
- Combine spices with brown sugar and set aside.
- Mix ground venison with cold water in a large bowl.
- Stir in spices until throughly combined.
- Tie one end of the casing and thread onto the sausage stuffer, run the venison mixture into snack stick casings, don't over stuff.
- Tie the end and repeat with remaining ingredients..
- Cook over indirect heat and with the grill closed.
- Smoke for about 30 minutes or until snacks sticks reach at least 165° internal temperature with a digital thermometer.
- Remove from grill and cool slightly.
- Slice into 4 inch snack sticks.
- Vacuum seal or place in a zip loc baggie and refrigerate.
Notes
Conventional Oven Directions:
Mix about ½ teaspoon of liquid smoke into venison if you would like to add smoke flavor.
Cook in a 300° oven for about 30 minutes or until internal temperature reaches 165°.
Venison snack sticks must be refrigerated or frozen, this recipe does not have preservatives or curing agents and they are not shelf stable.
Store in a vacuum sealed bag for 2 weeks in refrigerator. Wrapped in plastic wrap or a zip top bag in the refrigerator for up to 7 days.
Freeze up to 6 months.
Nutrition Information:
Yield:
10 servingsServing Size:
1Amount Per Serving: Calories: 228Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 111mgSodium: 725mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 30g
Nutritional information is estimated and may not be accurate.
Godsend
Thank you for these GREAT Recipes. I love to cook & any Deer, Antelope, Elk, Lamb, Goat, and Impala type game meats I am grateful for your cooking & grilling expertise. I love Cornish Hems, Pheasant, Goose & Quail as well, respectfully. "Godsend"
"Godsend"
Thank you for these GREAT Recipes. I love to cook & any Deer, Antelope, Elk, Lamb, Goat, Impala type game meats I am grateful for your cooking & grilling expertise. I love Cornish Hens, Pheasant, Goose, Duck, & Quail as well, respectfully. "Godsend"