Are you looking for a delicious and satisfying snack that's also packed with protein? Look no further than homemade venison beef sticks! These savory treats are surprisingly easy to make, requiring minimal ingredients and equipment. Perfect for hikers, hunters, or anyone who appreciates a flavorful and healthy snack, this recipe will guide you through the process of creating your own batch of these delectable sticks. It's a great example of homemade cooking at its finest, turning simple ingredients into a truly delicious dish.
Ingredients:
- 2 lbs ground venison (or a mix of venison and beef for a milder flavor)
- 1/2 lb coarsely ground beef suet (or beef fat)
- 1/4 cup coarse sea salt (or to taste)
- 2 tablespoons brown sugar
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes (optional, for heat)
- 1/2 teaspoon cure #1 (sodium nitrite/Prague powder #1 - essential for safety; available at butcher shops and online)
- Collagen casings (appropriate size for beef sticks)
Instructions:
Step 1: Preparing the Meat Mixture
In a large bowl, gently combine the ground venison, beef suet, salt, brown sugar, pepper, garlic powder, onion powder, paprika, and red pepper flakes (if using). Avoid overmixing, as this can make the sticks tough.
Step 2: Incorporating the Cure
Carefully add the cure #1 and mix thoroughly, ensuring it is evenly distributed throughout the meat mixture. Proper curing is crucial for food safety. Refer to the cure #1 packaging for precise instructions.
Step 3: Stuffing the Casings
Using a sausage stuffer (or a large zip-top bag with a corner snipped off for a more rustic approach), carefully fill the collagen casings with the meat mixture. Leave a small space at the end of each casing to allow for expansion during cooking. Tie off the ends securely.
Step 4: Smoking the Beef Sticks
Preheat your smoker to 160°F (71°C). Smoke the beef sticks for approximately 4-6 hours, or until the internal temperature reaches 160°F (71°C). This ensures they are fully cooked and safe to eat. Experiment with different woods for smoking to achieve your desired flavor profile, such as hickory, mesquite, or applewood.
Step 5: Cooling and Drying
Once cooked, remove the beef sticks from the smoker and let them cool completely. For optimal preservation and to achieve a firmer texture, hang them in a cool, dry, and well-ventilated area for 2-3 days, or until they are firm to the touch.
Tips and Variations:
- Meat Ratio: Experiment with different ratios of venison and beef to find your preferred flavor. More beef will result in a milder taste.
- Spice it Up: Add other spices to customize the flavor profile, such as cumin, coriander, or even a touch of cayenne pepper.
- Natural Casings: For a more authentic flavor, consider using natural casings instead of collagen casings, though these require more preparation.
- Dehydrator Option: If you don’t have a smoker, you can use a food dehydrator to dry the beef sticks at a low temperature.
Nutritional Information (per stick, approximate):
This will vary depending on the specific ingredients and size of the stick. However, you can expect a high protein content, low carbohydrate content, and a moderate fat content, making this a healthy and satisfying snack. For precise nutritional data, use a nutrition calculator and input your specific ingredients and portion size.
This venison beef stick recipe is a fantastic way to enjoy a healthy and delicious snack while utilizing your hunting spoils or enjoying a flavorful meaty treat. The process is straightforward and allows for a level of customization that can make every batch uniquely yours. It’s the perfect addition to your repertoire of easy recipes and quick dinner ideas, offering a delicious change from the usual. Remember to always prioritize food safety and handle the cure #1 with care. Enjoy!