Spicy Venison Jalapeño Snack Sticks Recipe
Introduction
Spicy Venison Jalapeño Snack Sticks are a bold and flavorful treat perfect for game meat lovers. These snack sticks combine the rich taste of venison with the heat of fresh jalapeños, creating a savory bite that’s great for on-the-go snacking or sharing at gatherings.
Ingredients
- 2 pounds ground venison
- 2-3 fresh jalapeños, finely chopped
- 2 tablespoons seasoning blend (such as garlic powder, onion powder, black pepper, and smoked paprika)
- 1 teaspoon curing salt (Prague Powder #1)
- Natural or synthetic casings for stuffing
Instructions
- Step 1: In a large bowl, combine the ground venison, finely chopped jalapeños, seasoning blend, and curing salt. Mix thoroughly until all ingredients are evenly incorporated.
- Step 2: Prepare your casings according to package instructions. Using a sausage stuffer, fill the casings with the meat mixture, ensuring they are packed firmly but not too tight to avoid bursting.
- Step 3: Twist the stuffed casings into snack stick lengths as desired. Place them on a rack or hang in a smoker or dehydrator.
- Step 4: Cook the snack sticks by smoking at 165°F (74°C) until the internal temperature reaches 160°F (71°C). Alternatively, you can bake or dehydrate until fully cooked and slightly firm.
- Step 5: Let the snack sticks cool completely before storing or serving.
Tips & Variations
- Adjust the number of jalapeños based on your heat preference, or substitute with milder peppers for less spice.
- Try adding a touch of brown sugar or maple syrup to balance the heat with a subtle sweetness.
- If natural casings aren’t available, you can form the mixture into small logs and cook them carefully, but traditional casings give the best texture.
Storage
Store the cooled snack sticks in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze for up to three months. To reheat, warm gently in the oven or microwave to preserve texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other meats instead of venison?
Yes, ground beef, pork, or a mixture of meats can be used if venison is not available. Keep in mind that venison is leaner, so you may want to add a bit of fat for moisture.
Do I have to use curing salt?
Curing salt helps preserve the snack sticks and develop their flavor safely. If you prefer not to use it, consume the sticks promptly and keep them refrigerated, but the texture and shelf life will be reduced.
PrintSpicy Venison Jalapeño Snack Sticks Recipe
These Spicy Venison Jalapeño Snack Sticks are a flavorful, protein-packed treat perfect for game day or a hearty snack. Made from lean ground venison and spicy fresh jalapeños, seasoned with a blend of spices and curing salt, these snack sticks offer a spicy kick with every bite. They are stuffed into casings and cooked until perfectly done, resulting in a deliciously spicy, smoky, and savory snack stick that’s great for on-the-go or entertaining.
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
- Total Time: 2 hours 50 minutes
- Yield: Approximately 12 snack sticks 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 2 pounds ground venison
- 3–4 fresh jalapeños, finely chopped (adjust to spice preference)
- 1 tablespoon kosher salt
- 1 teaspoon curing salt (Prague Powder #1)
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- Natural hog casings, soaked and prepared according to instructions
Instructions
- Prepare the Meat Mixture: In a large bowl, combine the ground venison with kosher salt, curing salt, black pepper, garlic powder, smoked paprika, cayenne pepper, and finely chopped jalapeños. Mix thoroughly but gently to distribute the seasonings evenly without overworking the meat.
- Prepare Casings: Rinse the hog casings thoroughly in cold water to remove excess salt, then soak them as directed by the package instructions to make them pliable for stuffing.
- Stuff the Casings: Using a sausage stuffer or a piping bag, carefully stuff the meat mixture into the prepared casings, making sure to avoid air pockets. Twist or tie the casings into desired snack stick lengths, typically about 6-8 inches long.
- Cook the Snack Sticks: Preheat an oven to 200°F (93°C) or prepare a smoker. Arrange the snack sticks on a wire rack over a baking sheet or place them in the smoker. Cook slowly for about 2-3 hours or until the internal temperature of the snack sticks reaches 160°F (71°C), ensuring they are fully cooked and safe to eat.
- Cool and Store: Remove the cooked snack sticks from the oven or smoker and let them cool to room temperature. Store in the refrigerator for up to 2 weeks or freeze for longer storage.
Notes
- Adjust the amount of jalapeños and cayenne pepper according to your spice tolerance.
- Use curing salt to prevent bacterial growth and maintain the color of the meat.
- If you don’t have a sausage stuffer, you can use a piping bag or zip-top bag with a corner cut off to stuff the casings.
- Cook the snack sticks slowly at low temperature to preserve their texture and flavor.
- Ensure the internal temperature reaches at least 160°F for safe consumption of venison.
Keywords: venison snack sticks, spicy venison sticks, jalapeño venison sticks, game meat snack, venison sausage
