Venison Snack Sticks Dehydrator

Making your own beef sticks can be a fun project with which to get your family involved. At that point they are cooked and the real drying begins. Snack sticks can be made out of almost any meat block but you can t treat an all beef or pork snack stick the same as the one you are making out of a deer you got last weekend.

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If you are using any type of wild game like venison elk moose etc.

Venison snack sticks dehydrator.

For them to reach the texture of a snack stick instead of a sausage they really need to be left in for a long time. I know that the two recipes included on this article are almost the same but there are a few different ingredients which are added to the second one and they will taste different totally different. From all of the meat the venison is the healthiest because in the wild it is not tainted by any chemicals whatsoever in the forest all animals run free eat and. You need to be using smoked meat stabilizer.

You can make these snack sticks on a dehydrator but this camp chef woodwind pellet grill adds amazing flavor to these. Simply place the snack sticks in the dehydrator and wait for the temperature inside to be at least 155 160 degrees depending on the type of dehydrator. Doing this to your snack sticks is going to make for a very dry product. It easy fun and you will end up with a delicious snack sticks.

Cooking the sticks can be accomplished in the oven on a smoker or in a temperature controlled dehydrator that can be set to at least 160 degrees. Fire up your smoker and run the temperature at 130 140f while smoking for about 2 hours then turn the smoke off and increase the cabinet temperature up to 170f for 45min to an hour. The snack sticks need to stay in the dehydrator until the internal temperature is at least 155 degrees fahrenheit. Once the temperature is reached the cooking will begin and you have to start measuring time.

As a first step when you want to make a good deer jerky you need a good meat because of the secret of a good jerky in fact is just in using the purest fat free meat and the great marinade but more about marinade later. This is my smoked snack sticks recipe. I start out low around 145 to 150 degrees for an hour then turn the temperature up to 170 degrees and continue to cook until the snack sticks reach an internal temperature of 150 degrees.

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