Step 1: Prepare the Meat Mixture

In a large mixing bowl, combine the ground venison with the curing salt, black pepper, garlic powder, and onion powder. Using clean hands (my preferred method) or a stand mixer with a paddle attachment, mix thoroughly until all the seasonings are evenly distributed throughout the meat.

The key here is thorough mixing – spend at least 5 minutes working the mixture to ensure the curing salt is completely incorporated. This isn’t just for flavor; it’s for food safety too!

Step 2: Let the Mixture Rest and Cure

Transfer the seasoned meat mixture to a large ziplock bag or covered container. Press out as much air as possible and seal tightly. Place in the refrigerator for 24 hours to allow the curing process to work its magic.

This resting period is non-negotiable! The curing salt needs time to properly preserve the meat and develop that characteristic tangy snack stick flavor we all love.

Step 3: Prepare Your Equipment

If using a smoker (my preferred method), preheat to 165°F (74°C). If using an oven, preheat to the lowest setting, ideally around 170°F (77°C).

For forming the sticks, you have several options:

• • Use a sausage stuffer with 19-21mm casings

• • Form the meat mixture into thin logs by hand

• • Press the mixture into a jerky gun if you have one

Step 4: Form the Snack Sticks

Remove the meat mixture from the refrigerator. If using casings, stuff the mixture into the casings according to your stuffer’s instructions, twisting every 6 inches to create individual sticks.

If going the no-casing route, roll the mixture into logs about ½-inch in diameter and 6 inches long. Place them on a wire rack over a baking sheet to catch drippings.

Step 5: Cooking Process

Place your formed sticks in the smoker or oven. If using a smoker, add your favorite wood chips – hickory or apple wood pairs beautifully with venison.

Start with these temperature stages:

1. 1. Smoke/cook at 165°F (74°C) for 1 hour

1. 1. Increase temperature to 175°F (79°C) for 1 hour

1. 1. Raise to 185°F (85°C) for 1 hour

1. 1. Finally, finish at 195°F (91°C) until the internal temperature reaches 160°F (71°C)

The gradual temperature increase prevents the casings from splitting and allows the meat to cook evenly throughout.

Step 6: Cool and Store

Once cooked, remove the snack sticks and let them cool at room temperature for about an hour. This cooling period is important as it lets the texture set properly.

After cooling, you can store them in airtight containers or vacuum-sealed bags. They’ll keep at room temperature for 1-2 weeks, in the refrigerator for up to a month, or in the freezer for up to 6 months.