Description
Homemade venison snack sticks with jalapeño and cheese that are perfect for hunting trips, hiking, or a protein-packed snack. These smoky, spicy meat sticks combine lean venison with the perfect amount of fat for a tender, flavorful jerky-style treat.
Ingredients
Scale
- 4 pounds ground venison
- 1 pound beef fat or fatty ground beef (80/20)
- 3 tablespoons curing salt (Prague Powder #1)
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 2 tablespoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon mustard powder
- 1 tablespoon dried oregano
- 2–3 fresh jalapeños, finely diced
- 1 habanero pepper, finely diced (optional, for extra heat)
- 8 ounces high-temperature cheese (cheddar or pepper jack), cut into small cubes
- 1/4 cup ice water
- 21–22mm collagen casings
Instructions
- Mix ground venison and beef fat in a large bowl until well combined.
- In a separate bowl, combine all dry seasonings and curing salt.
- Add the seasoning mixture and ice water to the meat and mix thoroughly with gloved hands for 3-5 minutes to develop good protein binding.
- Fold in the diced jalapeños, habanero (if using), and cheese cubes until evenly distributed.
- Cover the mixture and refrigerate for at least 12-24 hours to allow the cure and flavors to develop.
- Prepare your sausage stuffer and slide collagen casings onto the stuffing tube.
- Stuff the meat mixture into casings, creating long ropes of sausage.
- Using clean scissors, cut the filled casings into 6-8 inch sticks or your preferred length.
- Let the sticks rest at room temperature for 1-2 hours to dry slightly before smoking.
- Preheat your smoker to 130°F and hang or lay the sticks with space between them.
- Smoke without adding wood for 1 hour, then add your chosen wood chips (hickory or cherry work well).
- Gradually increase temperature: 1 hour at 140°F, 1 hour at 160°F, then finish at 175-180°F until internal temperature reaches 155-160°F (approximately 1-2 more hours).
- Once target temperature is reached, remove sticks from the smoker and spray with cold water to stop the cooking process.
- Let the sticks hang at room temperature for 2-3 hours to cool and set.
- Package in vacuum-sealed bags or airtight containers. Store in the refrigerator for up to 3 weeks or freeze for up to 6 months.
Notes
- For best results, keep the meat mixture as cold as possible during preparation.
- You can adjust the spice level by changing the amount of jalapeños or eliminating the habanero.
- High-temperature cheese is specifically designed for sausage making and won’t melt during the smoking process.
- Make sure to use proper food safety practices when handling raw meat.
- The curing salt is essential for food safety and proper preservation.
- Prep Time: 2 hours
- Cook Time: 4 hours
- Category: Snack
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 snack stick
- Calories: 110
Keywords: venison, snack sticks, game meat, jalapeño cheese, hunting snacks, homemade jerky, smoked meat, wild game recipe
