Venison Snack Sticks. I start out low, around 145 to 150 degrees for an hour, then turn the temperature up to 170 degrees and continue to cook until the snack sticks reach an internal temperature of 150 degrees. Cook the links in a smoker or the oven.
Snack sticks are a great use for leftover ground venison mixed with beef or pork fat. Since I grind a lot of my venison in a 70/30 blend with pork or beef fat, the ratios are already correct for most snack stick mixes.
Venison Snack Sticks. The cure needs to stay the same, though, as it is measured by the weight of the meat. Too little, and your snack sticks might not keep well without refrigeration, but too much cure isn’t healthy, so just weigh the meat mixture and follow package instructions.
Load the snack sticks onto the dehydrator trays. Do yourself a favor and use Clean-A-Screens over your trays. It will cleanup a heck of a lot easier. The snack sticks need to stay in the dehydrator until the internal temperature is at least 155 degrees Fahrenheit.