This venison meat stick recipe delivers a delicious, protein-packed snack perfect for hunters, outdoor enthusiasts, or anyone who appreciates a high-quality, flavorful jerky. Forget store-bought – this recipe empowers you to craft your own custom venison meat sticks, controlling the ingredients and ensuring maximum flavor. Let's dive into the process!
Ingredients:
- 1 lb ground venison: Choose lean venison for optimal results. A higher fat content will result in a chewier, fattier stick.
- 1/2 cup soy sauce (low sodium preferred): Provides saltiness and umami.
- 1/4 cup Worcestershire sauce: Adds depth of flavor and a savory tang.
- 2 tablespoons brown sugar: Balances the savory notes with a touch of sweetness.
- 1 tablespoon garlic powder: Essential for a savory profile.
- 1 tablespoon onion powder: Complements the garlic and adds another layer of flavor.
- 1 teaspoon black pepper: Enhances the overall spice level.
- 1 teaspoon paprika (smoked paprika recommended): Adds a smoky depth and color.
- 1/2 teaspoon cayenne pepper (optional): For those who prefer a little heat.
- 1/4 teaspoon salt (optional, adjust to taste): Remember the soy sauce already contains sodium.
- 1/4 cup cold water: Helps bind the ingredients.
- Collagen casings (appropriate size): Essential for forming the meat sticks.
Equipment:
- Large mixing bowl
- Meat grinder (optional, but recommended for a smoother texture)
- Sausage stuffer or meat injector (for filling the casings)
- Food dehydrator or oven
- Meat thermometer
Instructions:
1. Preparing the Venison: If using a meat grinder, grind the venison to ensure a consistent texture. If not using a grinder, ensure the venison is finely chopped.
2. Combining Ingredients: In a large mixing bowl, thoroughly combine the ground venison, soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, paprika, cayenne pepper (if using), and salt (if using). Add the cold water and mix until everything is evenly distributed. The mixture should be relatively firm, not overly wet.
3. Stuffing the Casings: Carefully follow the instructions for your sausage stuffer or meat injector. Fill the collagen casings, leaving some space at the end to allow for expansion during the drying process. Twist or tie off the casings at intervals to create individual meat sticks.
4. Drying the Meat Sticks: * Dehydrator Method: This is the preferred method. Place the meat sticks in your food dehydrator at a temperature between 145°F (63°C) and 160°F (71°C). The drying time will vary depending on the thickness of the sticks and the humidity level, but it generally takes 8-12 hours. * Oven Method: Preheat your oven to its lowest setting, ideally below 170°F (77°C). Place the meat sticks on a wire rack set over a baking sheet. Dry for several hours, checking regularly and rotating the sticks to ensure even drying. This method requires close monitoring to prevent burning.
5. Checking for Doneness: Use a meat thermometer to ensure the internal temperature reaches at least 160°F (71°C). This ensures the safety and dryness of the meat sticks.
6. Cooling and Storage: Once dried, let the meat sticks cool completely. Store them in an airtight container in the refrigerator. They'll keep for several weeks.
Tips for Success:
- Venison Quality: Using high-quality, lean venison is crucial for the best flavor and texture.
- Spice Levels: Adjust the amount of cayenne pepper to your preferred spice level.
- Drying Time: Drying time will vary depending on your equipment and the environment. Regularly check the meat sticks for dryness.
- Experiment with Flavors: Feel free to experiment with other spices and seasonings to create your unique meat stick blend. Consider adding things like smoked salt, different types of pepper, or even herbs.
This venison meat stick recipe provides a framework; feel free to tailor it to your own taste preferences and culinary expertise. Enjoy the fruits of your labor – a delicious, homemade snack that's perfect for any adventure!
