Are you a fan of venison and looking for a tasty snack to make at home?
Look no further than venison snack sticks! These delicious treats are easy to make and perfect for snacking on the go.
In this article, we’ll show you how to make venison snack sticks in a dehydrator. With just a few simple steps, you’ll have a batch of flavorful and protein-packed snacks that are sure to satisfy.
So, let’s get started!
How To Make Venison Snack Sticks In A Dehydrator?
First, it’s important to have the right meat-to-fat ratio for your snack sticks. For the best results, aim for a range of 15-25% fat and 85-75% lean meat. When working with venison, we recommend adding about 50% venison and 50% pork trim with 50% fat content into your snack sticks.
Once you have your meat mixture ready, it’s time to add some flavor. Mix in your desired spices and any additional ingredients, such as high temp cheddar cheese, to the meat mixture.
Next, it’s time to pipe the mixture onto dehydrator racks. Use a sausage stuffer to fill collagen casings with the meat mixture. Make sure to leave about 3 inches of casing hanging off the end of the nozzle and push a little of the snack stick mix into the end hanging off to allow air to release. Tie off the end and continue filling casings until you have used all of your meat mixture.
Preheat your dehydrator to 160°F and place the snack sticks on the racks. Dehydrate for 2 hours, making sure not to let the internal temperature of the snack sticks rise above 160°F.
After dehydrating, fill your sink with ice water and add the snack sticks to an ice water bath for 10 minutes. This will help cool them down and prevent them from overcooking.
Finally, let the snack sticks rest at room temperature for 30 minutes to allow them to dry off before cutting them into desired lengths. Vacuum seal any leftovers and freeze for up to 6 months.
Gather Your Ingredients And Equipment
Before you begin making your venison snack sticks in a dehydrator, it’s important to gather all the necessary ingredients and equipment. Here’s what you’ll need:
Ingredients:
– Venison (about 50% of the total meat mixture)
– Pork trim with 50% fat content (about 50% of the total meat mixture)
– Spices (such as garlic powder, onion powder, paprika, and cayenne pepper)
– High temp cheddar cheese (optional)
– Collagen casings
Equipment:
– Meat grinder
– Sausage stuffer with a 16mm nozzle or smaller
– Dehydrator
– Dehydrator racks
Make sure to keep all of your equipment clean and sanitized before starting the process. Also, keep your meat mixture and equipment as cold as possible throughout the process to ensure food safety and a better texture for your snack sticks. With these ingredients and equipment at the ready, you’re ready to make some delicious venison snack sticks in your dehydrator.
Prepare The Venison Meat
When preparing the venison meat for your snack sticks, it’s important to start with fresh, high-quality meat. Venison is a lean meat, so it’s important to add some fat to the mixture for flavor and texture. Aim for a meat-to-fat ratio of 50:50 or 60:40, using pork trim with 50% fat content.
Trim any silver skin or excess fat from the venison and pork trim before grinding. Use a meat grinder or food processor to grind the meat mixture to a fine consistency.
Once you have your ground meat mixture, it’s time to add some flavor. Mix in your desired spices and any additional ingredients, such as high temp cheddar cheese, to the meat mixture. Make sure to mix thoroughly to ensure even distribution of the spices and other ingredients.
Before piping the mixture onto dehydrator racks, make sure to test the seasoning by cooking a small patty of the meat mixture in a skillet. Adjust seasoning as needed before proceeding.
With your seasoned meat mixture ready, use a sausage stuffer to fill collagen casings with the mixture. Make sure to leave about 3 inches of casing hanging off the end of the nozzle and push a little of the snack stick mix into the end hanging off to allow air to release. Tie off the end and continue filling casings until you have used all of your meat mixture.
With your snack sticks piped into casings, you’re ready to dehydrate them in your dehydrator. Preheat your dehydrator to 160°F and place the snack sticks on the racks. Dehydrate for 2 hours, making sure not to let the internal temperature of the snack sticks rise above 160°F.
After dehydrating, cool down the snack sticks by adding them to an ice water bath for 10 minutes. This will help prevent overcooking and improve texture.
Finally, let the snack sticks rest at room temperature for 30 minutes before cutting them into desired lengths. Vacuum seal any leftovers and freeze for up to 6 months.
Mix In The Seasonings
Adding seasoning to your meat sticks is an important step to ensure they are packed with flavor. Whether you’re making pork, venison, or beef sticks, there are several seasoning options available that can enhance the taste of your snack sticks.
Start by selecting your desired seasoning mix. We recommend using a high-quality seasoning like No. 765 Honey BBQ Snack Stick Seasoning or No. 769 Willie’s Seasoning for a depth of flavor that will make your snack sticks stand out. Other popular options include No. 769 Honey Sriracha Seasoning for a sweet and spicy kick, No. 491 Seven Pepper Seasoning for a fiery blend of chili and peppers, and No. 798 Pepperoni Stick Seasoning for a classic pepperoni taste.
Once you have selected your seasoning mix, add it to the meat mixture and mix well to ensure even distribution. If your seasoning has larger pieces, you can add them after the first grind and let the grinder help with the distribution. All of our meat stick seasonings come complete with cure for up to 25 lbs. of meat, which helps preserve the red color in the meat and kill bacteria that can cause food-borne illnesses.
After adding the seasoning and cure, it’s time to add any additional flavorings like high-temp cheddar cheese or encapsulated citric acid for a tangy finish. Make sure to mix well so that all of the ingredients are evenly distributed throughout the meat mixture.
For best results, aim for a good amount of protein extraction before stuffing your snack sticks. The end result should be sticky and pasty with seasonings well incorporated throughout. Once you have mixed in all of your desired ingredients, it’s time to stuff the casings and start dehydrating!
Load The Meat Into The Dehydrator
To load the meat into your dehydrator, start by laying out your snack sticks on the dehydrator racks. Make sure to leave enough space between each stick to allow for proper air circulation.
If your dehydrator has a temperature control, set it to 160°F. Once the temperature has stabilized, place the racks into the dehydrator and close the door.
It’s important to monitor the internal temperature of the snack sticks while they are dehydrating. Use a meat thermometer to check the temperature every 30 minutes. If the internal temperature rises above 160°F, remove them from the dehydrator immediately to prevent overcooking.
Dehydrate the snack sticks for 2 hours or until they are dry to the touch and have reached an internal temperature of 160°F. Once they are done, remove them from the dehydrator and place them in an ice water bath for 10 minutes to cool them down.
After they have cooled, let them rest at room temperature for 30 minutes before cutting them into desired lengths. Vacuum seal any leftovers and freeze for up to 6 months for maximum freshness.
Monitor The Drying Process
During the drying process, it’s important to monitor the internal temperature of the snack sticks to ensure they don’t overcook or dry out. Use a meat thermometer to check the temperature of the snack sticks every 30 minutes. If the internal temperature reaches 160°F before the 2-hour mark, remove them from the dehydrator and place them in an ice water bath.
If you notice any signs of uneven drying, such as some snack sticks drying out faster than others, rotate the racks in the dehydrator to ensure even drying. You can also move snack sticks from the bottom rack to the top rack and vice versa to promote even drying.
Once the snack sticks are done, let them cool down for 10 minutes before testing for texture and flavor. If they are too dry or tough, you may need to adjust your recipe or cooking time for future batches.
Store And Enjoy Your Venison Snack Sticks
Once your venison snack sticks are ready, it’s important to store them properly to ensure their freshness and flavor. If you plan on consuming them within a week, you can store them in an airtight container in the refrigerator. However, if you want to keep them for longer, vacuum seal them and store them in the freezer for up to 6 months.
When you’re ready to enjoy your snack sticks, simply take them out of the freezer and let them thaw in the refrigerator overnight. Alternatively, you can thaw them at room temperature for a few hours before consuming.
Venison snack sticks make for a delicious and healthy snack on the go or as a part of your charcuterie board. They pair well with cheese, crackers, and your favorite beverage. So go ahead and enjoy your homemade venison snack sticks anytime, anywhere!
