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Finished venison snack sticks served with cheese, crackers, and pickles.

Venison Snack Stick Recipe

Homemade venison snack sticks are lean, smoky, and protein-packed. Perfect for keto or low-carb diets, they’re easy to make, customizable, and healthier than store-bought versions.
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Prep Time 30 minutes
Cook Time 2 hours
1 hour
Total Time 3 hours 30 minutes
Servings: 4 People
Course: Appetizer, High-Protein Snack, Snack
Cuisine: American, Homemade Snacks, Wild Game
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 5 lbs ground venison (chilled)
  • 1 lb pork fat or pork shoulder (ground)
  • 2 tbsp snack stick seasoning (or homemade blend)
  • 1 tsp curing salt (Prague Powder #1)
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp paprika
  • 1 tsp black pepper
  • ½ tsp crushed red pepper flakes (optional)
  • ½ cup cold water
  • Collagen casings (for stuffing)

Equipment

  • Meat grinder
  • Sausage stuffer
  • Smoker or oven
  • Large mixing bowl
  • Wire rack

Method
 

  1. Grind the meat – Grind venison and pork fat together for a smooth mix. Keep meat cold.
  2. Season & cure – Mix meat with spices, seasoning, and curing salt. Add water for even blending. Cover and refrigerate overnight.
  3. Stuff the casings – Load the mixture into collagen casings using a sausage stuffer. Twist into 6–8 inch snack sticks.
  4. Cook –
    Smoker: Start at 130°F, raise to 170°F until sticks reach 160°F internally.
    Oven: Bake at 170°F on wire racks until internal temp is 160°F.
  5. Rest & store – Let cool 1 hour at room temperature. Store in fridge (2 weeks) or freeze (3 months).

Notes

  • Adding pork fat is key to keeping sticks juicy.
  • For flavor variations, try adding cheddar cheese, jalapeños, or teriyaki seasoning.
  • Smoking adds the best authentic taste, but the oven works if you don’t have one.