GArlic venison snack sticks

by Michael M.
(Midland, MI)

I started with the basic recipe on this site and added to it. I made 5 lbs for the coming weekend on Monday and it probably won't make it to Thursday.

Recipe is on our website.

http://northerncountrymorels.com/messageboard/viewtopic.php?f=27&t=17281

Garlic venison snack sticksMy favorite


venison


Approximately 3 dozen 6-8 inch sticks


2 days prep time, 3(moist)-5(dry) hours cook time in the oven


5 pounds of ground venison
2 tablespoons of canning salt
1-1/2 teaspoons of Tender Quick®
1 tablespoon of garlic salt
2 tablespoons of liquid smoke
4 teaspoons of garlic powder
1 tablespoon of onion powder
2 teaspoons of cayenne pepper powder
2 teaspoons of coarse ground black pepper

(Optional)
1/4 cup dry nonfat milk (for moisture retention)
3/4 inch callogen casings



Combine the salt, Tender Quick® and seasoning salt with the ground deer meat. Knead the meat thoroughly to mix in the salt mixture. Place the meat in the refrigerator for two days, mixing well twice each day. Before mixing for the last time, add the remaining ingredients (include the dry nonfat milk if you like moist sticks). Mix very well, then form into rounds or stuff into casings, and dehydrate/smoke/bake in the oven. I bake mine in the oven on low, with the door propped open, hanging from the racks for 3 hours with a drip pan below them to catch any drippings.