Spicy 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
Scale
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
