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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 7 2013

Teriyaki Deer Snack Sticks

    2 pounds ground deer meat
    1 pound ground chicken
    1 tablespoon canning salt
    1 teaspoon Tender Quick® Curing Mix
    2 cloves minced garlic
    1 teaspoon minced fresh ginger root
    1/4 cup light corn syrup
    1/4 cup soy sauce
    1 cup teriyaki sauce

Combine the venison, chicken, salt and Tender Quick®, mixing completely. Rest in the refrigerator two days, mixing again two times each day.

Add the remaining ingredients before mixing for the last time. After a good, thorough mixing, let the ground venison rest another hour or so before forming and dehydrating.