On-the-go snacking, going camping trips or simply enjoying some sweetness at home can be made better with protein-rich venison snack sticks. When you make them yourself, it gives you the chance to pick high-quality rudiments and add whatever flavors you like. Below is a guide that will help you make the best home-based mutton snack sticks step by step.
Ingredients
5 pounds of powdered mutton (for more fat and flavor, mix in some powdered pork)
1 cup cold water
2 tbsp salt
2 tbsp sugar
1 tbsp black pepper
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbps ground mustard
1 tsp crushed red pepper flakes (optional)
1 tsp curing salt (such as Prague Powder #1)
½ tsp ground coriander
½ tsp fennel seeds
½ teaspoon ground nutmeg
½ teaspoon ginger powder
¼ teaspoon allspice powder
¼ teaspoon cloves powder
¼ cup soy sauce or Worcestershire sauce for additional flavor (optional)
Collagen casings which are available online or at your local butcher’s shop.
Equipment
Large mixing bowl
Meat grinder if whole pieces of venison are being used
Sausage stuffer
Dehydrator oven
Wire racks on baking sheets if using an oven
Meat thermometer
Preparation Steps
Prepare the Meat:
If starting with whole cuts of deer meat grind it up with a meat grinder. If desired combine this mixture with some minced pork as well since its fatty texture enhances taste and consistency in these sticks.
2. Mix the Seasonings:
In a large mixing bowl pour together cold water along with salt sugar black pepper smoked paprika garlic powder onion powder powdered mustard crushed chili flakes (if using) curing coriander seed nutmeg ginger allspice cloves soy sauce Worcestershire sauce etc.
Mix thoroughly until everything is evenly distributed throughout the meat mixture.
Stuffing the Casings:
To make collagen casings easier to work with rinse them under warm water. Using your sausage stuffer fill it up using seasoned meat fill tube attached for casing attachment then slowly press mixture into tubing making sure there aren’t any air pockets present between filling twisting tubes every six inches apart when finished sealing off ends tightly so no leakage occurs during cooking process .
Drying Snack Sticks:
Using Dehydrator Preheat dehydrator temperature set point should read160°F(71°C). Place snack sticks onto trays ensuring they don’t touch one another dry time takes anywhere from6to8hours internal stick temp must reach also become firm upon touch OR use oven method preheating same way as above placing wire racks atop sheet pans allowing airflow through each level resting strips evenly spaced apart checking periodically until done cool completely before storing away.
Store snacks in an airtight container after they cool down. You can keep them at room temperature for a few days, in the refrigerator for up to one week or long-term storage in your freezer.
How To Serve
There are many ways to serve venison snack sticks:
Snack While On-the-Go: This is a great option whenever you need something fast and quick that contains protein during busy days or outdoor excursions.
Charcuterie Board: Add some cheese, fruit and nuts to your meat platter with these wonderful little sticks of goodness.
Camping & Hiking: Bring along on your next trip into nature as it makes for convenient nutrition when you’re out and about.
Tips and Variations
Fat Content: For better flavor or texture, add pork fat if using very lean venison.
Flavor Variations: Use different spices like chili powder, cumin, maple syrup etc., based upon what suits best according to the taste buds.
Curing Salt: Curing salt gives characteristic flavors to snack sticks while preserving meat inside them too! If not preferred then omit it though refrigerate within 2 days max usage period allowed.
Smoking Option: Smoke before drying with dehydrator/oven if additional smokey flavor desired by eaters’ choice(s).
Conclusion
The homemade venison stick-making process is highly rewarding because you will have created a healthy delicious treat just right for your taste. With suitable equipment and ingredients used properly, everyone can enjoy high quality flavorful snacks that fit any occasion. Use this recipe as a guide and relish the joy of making your own snack sticks.
FAQs
Can I make venison snack sticks without a sausage stuffer?
Yes indeed! A piping bag works well; otherwise suck it up and shape by hand but expect more work involved here folks.
How long can I store my venison snack sticks?
Room temp up-to-three days max in an airtight container please! Otherwise move onto fridge where shelf life extends further still – now we’re talking seven whole days baby! Last resort would be freezer which allows months worth storage options so stockpile away my friends.
Do pork products need to be used?
Beef tallow would suffice but our favorite fatty ingredient adds extra flavor while improving overall texture.
Can I smoke these little guys?
Absolutely yes!! Use smoker first following instructions provided then transfer over to dehydrator/oven afterwards for best results smoky flavored snacks ever made will result from this method trust us here people know what they’re doing around here at all times always always always.
Is curing salt necessary?
Not really necessary unless you want longer lasting preserved meats infused with specific tastes only found when using said chemical compound otherwise hurry up eat faster after refrigeration once cooked otherwise spoilage happens like everything else eventually does anyway peculiarly enough.