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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 6 2013

Italian Deer Sticks

    3 pounds ground venison
    2 pounds ground pork
    2 tablespoons canning salt
    1 1/2 teaspoons Tender Quick® Curing Mix
    1 1/2 teaspoons dry oregano, crushed
    1 1/2 teaspoons dry basil
    1 teaspoon dry rosemary
    1 teaspoon garlic powder
    1 cup dry red wine

Mix the venison and pork together thoroughly, then add the salt and Tender Quick®, mixing well. Allow this to rest in the fridge for two days.

Combine the dry ingredients, and add to the ground venison/pork mixture along with the wine. Again, mix thoroughly. If you use your hands for mixing, wear plastic gloves to prevent wine stains. Allow this to rest for one hour.

Form the meat mixture and dehydrate until done.