Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Deer sticks recipes

Anyone have a good homemade deer sticks recipe? I've tried several commercial ones and they're OK but surely someone here has concocted a great homemade recipe they would share. The last batch I made was with stuff I bought from Cabala's and used 3 times the recommended flavoring and added Greek Seasoning, Creole Seasoning, and Cayenne Pepper. It's pretty good but I bet there's a winner out there. BTW, I'm using a dehydrator.

A good commercial one would be appreciated also.

Thanks in advance,
John

I really like Frisco spices snack stick seasonings. I added high temp cheese and jalape�o and smoked with hickory.

http://www.friscospices.com/

Thanks for the tip DnH Scents.
I'll check it out.

Double post

This is from a book my wife bought me years ago, turns out great and the kids ask for these every year.

2 lbs. ground venison
.5 lb ground pork (optional but adds a touch of mouthfeel as straight veni can be a bit dry)
2.5 Tablespoons tenderquick (or whatever curing salt you normally use - use recommended amount based on amount of meat)
1.5 teaspoons garlic powder
1.5 teaspoons onion powder
1 teaspoon pepper
.5 teaspoon ground coriander
.5 teaspoon dry mustard
.5 teaspoon cayenne
19mm collagen casings (I use the brown ones as I like the way they look when done vs the white casings)

The recipe calls to mix and let it sit chilled overnight, but the mixture firms up considerably and makes it almost impossible to stuff the casing so I usually let it sit for a few minutes while I get everything else ready then stuff the casings before it sets up. I'll let the casings sit for an hour or so to bloom a bit before I put them on the smoker. I use apple, but you can use whatever wood you like. I try to keep the smoker between 150-200� and it usually takes 2-2.5 hours. I leave the sticks in a long roll then cut them to length once they are smoked. Depending on your smoker, you can figure out whatever is best to maximize available space. The biggest thing is to leave space so all the sides of the sticks get smoke.

I typically double or triple the batch when I'm making these as between the kids and coworkers there is a lot of demand.

bersh,.
Thanks! I'll give it a try.