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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 8 2013

Venison Hot Sticks Recipe

    2 pounds ground deer meat
    3/4 pound fatty ground beef
    2 teaspoons canning salt
    1 teaspoon Morton® Tender Quick®
    1 1/2 teaspoons ground black pepper
    1 1/2 teaspoons cayenne pepper powder
    1 teaspoon onion powder
    1/2 teaspoon ground coriander seeds
    1/4 teaspoon garlic powder

Combine the ground deer and ground beef with the salt and Tender Quick®. Mix thoroughly and refrigerate for two days, mixing again for a few minutes twice each day. Combine, then add the remaining dry ingredients to the meat, mixing very well. Allow this mixture to rest in the fridge for another couple of hours.

Form the meat mixture into a round snack stick shape with a jerky shooter. Dry the venison hot sticks in a food dehydrator, oven, or meat smoker until just firm. Figure on six to eight hours in a dehydrator or smoker, and four to six hours in the oven