How To make Indoor Meat Sticks

HOW TO MAKE VENISON SNACK STICKS | DEER JERKY RECIPE

One of my favorite ways to use wild game burger, making homemade snack sticks. In this video you'll see how to make your own jerky/snack sticks using wild game by yourself. Deer jerky is the best jerky, we hope you enjoy it.

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Smoked Snack Sticks Recipe

This is my smoked snack sticks recipe! You can make these snack sticks on a dehydrator, but this Camp Chef Woodwind pellet grill adds amazing flavor to these jerky sticks! These are better than Slim Jims.

I start off with 7 lbs of ground beef and then mix together my jerky seasoning and brown sugar. Blend the seasonings in with the meat well. Then I use the LEM Jerky Cannon to squirt these sticks onto the LEM Jerky Racks. I then put them on the smoker on the low smoke setting. That setting gives me a lot of smoke at a low temperature. It fluctuates between 150-160 degrees. I left these on for 7 hours, rotating the racks ever 2 hours. Let these cool a bit and eat away!

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Jerky Seasoning:
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FM2000 FoodSaver:
Optional Dehydrator:

On the grill or in the kitchen, here in the MID-SOUTH, we do FLAVOR

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CHICKEN SKEWERS | PAN FRIED CHICKEN KEBABS | CHICKEN SKEWERS RECIPE | EASY CHICKEN SKEWERS | KEBABS

Quick and easy homemade chicken skewers
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SECRET Ingredient Delicious Venison Snack Sticks Summer Sausage!

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Beef Pepperoni Sticks: Start to Finish

Everything you need to know to make great smoked pepperoni snack sticks at home. #snacksticks #pepperoni #sausage

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Venison Snack Sticks Start to Finish

It's time to turn your successful hunt into a delicious treat that will have your friends beating down your door to get a taste! Here's a start to finish recipe for venison snack sticks that's sure to be a big hit.

Your drying and smoking times vary a lot depending on factors such as ambient temperature and the volume of meat in your smoker. Once you are in the smoking/cooking stages between 140 degrees and 160 degrees check your sticks every hour or so until they look and feel as dry as you want them to be before the final cooking stage.

For these sticks in this video:
Ambient temp was 39 degrees
23 lbs of sausage in the smoker
1-1/2 hours room temp:
1-1/2 hours at 125 degrees
1-1/2 hours at 140 degrees
3-1/2 hours at 150 degrees
1 hour at 175 degrees to internal temp of 155.