Deer Sticks

Discussion in '2011 Whitetail General' started by Grumpy, Nov 12, 2010.

  1. Grumpy

    Grumpy New Member

    Jul 5, 2004
    Central MO
    Fresh out of the smoker about an hour ago.

    [file]147866[/file]
     
  2. Hunter79

    Hunter79 Active Member

    Mar 1, 2008
    Maywood, MO
    In the words of Brad. MAN, I'M HUNGRY!! :D

    Those look awesome. Would you post up your recipe, or is it a family secret?
     

  3. redlabel1

    redlabel1 New Member

    Aug 8, 2007
    cass co.
    very nice, the only way they would look better was if i had one in my hand to eat:cheers:
     
  4. Spartan46

    Spartan46 New Member

    Hope you made enough to share with everyone:mad2::mad2::mad2:
     
  5. Cherokee

    Cherokee New Member

    Feb 5, 2005
    Now those, I miss already :whinging::whinging:
     
  6. Grumpy

    Grumpy New Member

    Jul 5, 2004
    Central MO
    Here's the basic recipe below. I use extra seasoning. More garlic powder and extra pepper flakes/powder I made from peppers out of my garden and I smoked them in my smoker instead of putting it in the dehydrater. I use the basic recipe then experiment with the spices. I stuffed these in 17 mm mahogany callagen casings.





    Basic Venison Snack Sticks
    This ground deer snack sticks recipe is lightly seasoned with garlic and cayenne, plus includes a bit of liquid smoke to give it a hint of smoke flavor. You can substitute onion powder for the garlic powder for a milder taste.

    5 pounds of ground venison
    2 tablespoons of canning salt
    1-1/2 teaspoons of Tender Quick®
    1-1/2 teaspoons of Accent® seasoning
    2 tablespoons of liquid smoke
    4 teaspoons of garlic powder
    1 teaspoon of cayenne pepper powder

    Combine the salt, Tender Quick® and Accent® with the ground deer meat. Knead the meat thoroughly to mix in the salt mixture. Place the meat in the refrigerator for two days, mixing well twice each day. Before mixing for the last time, add the remaining ingredients. Mix very well,then form into rounds and dehydrate.
     
  7. Hunter79

    Hunter79 Active Member

    Mar 1, 2008
    Maywood, MO
    Thanks Grumpy. I'm going to give that a try. :cheers:
     
  8. Grumpy

    Grumpy New Member

    Jul 5, 2004
    Central MO
    One thing I failed to mention is that I stuffed these in 17 mm mahogany callagen casings. I edited the recipe to add this.