Meat Sticks Recipe: How to Make Homemade Venison or Beef Sticks


Meat sticks, snack sticks, beef sticks, slim jims, whatever you want to call them, these on-the-go meat snacks are a staple in sausage making. A cousin of jerky, this semi-dry sausage is thinner in diameter and can be made from pork, beef, venison or other combinations of wild game.

Meat sticks are ground then stuffed in either collagen or natural casings. They can be seasoned with virtually any profile and enhanced with add-ins like high-temp cheese, encapsulated citric acid or cultures. No matter how you flavor your meat sticks, they’re the perfect hand-held meat snack and are a great way to utilize your venison or leftover trimmings.

Tools of the Trade

  • Meat Grinder with 3/8” and 3/16” plates
  • Meat Mixer or Your Hands
  • Meat Lug or Large Food-Safe Container
  • Stuffer (13 or 16mm horn)
  • Smokehouse

Meat (and Fat) Instructions for Meat Sticks

For this venison snack stick recipe, making sure you have the right meat-to-fat ratio is important. For the best meat sticks, you’ll want to shoot for a range of 15-25% fat and 85-75% lean for the finished product. Any leaner, and you risk a dry and crumbly texture in your snack sticks. This is especially important when making deer sticks. When working with venison, we recommend adding about 50% venison and 50% pork trim with 50% fat content into your snack sticks. Pork trim, or the trimmings from the shoulder or butt, are typically available at your local butcher shop (make sure to call ahead!). If you want to be really precise, you can separate the visible fat from the meat and weigh them out separately to get the exact ratios right for your venison sticks.

Grinding & Mixing for Snack Sticks

Meat sticks don’t require a very fine grind, as you’ll want to retain some visual separation of fat and meat in your final beef sticks. To get the right snack stick texture, we recommend grinding twice; the first pass through a 3/8“ plate then twice through a 3/16” plate.

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Pro tip: Remember to always keep your sausage stick’s meat cold! We recommend popping your meat block back into the cooler between grinds to prevent smearing.

Once each of your proteins has been ground, you can begin mixing either by hand or by using a meat mixer. We recommend doing it by hand for batches less than 25 lbs as you don’t want to break the any encapsulated citric acid or high-temp cheese you’re adding into your snack sticks.

Beef Sticks Seasoning & Additives

Begin by adding your seasoning to your meat sticks. Whether you’re making pork, venison, beef sticks, we recommend our No. 765 Honey BBQ Snack Stick Seasoning or No 769 Willie’s Seasoning. Both have a great depth of flavor that are equally good on their own or mixed with other additives like high-temp cheese. Other favorite meat stick seasonings are:

  • No. 769 Honey Sriracha Seasoning: Sweet with just the right amount of heat. Comes with Speed Cure. Perfect for beef sticks.
  • No 491 Seven Pepper Seasoning: Feel the burn! This blend is just like the name implies with chili, jalapeno, chipotle, habanero and red peppers. Comes with Speed Cure. Amazing for venison sticks.
  • No. 798 Pepperoni Stick Seasoning: The delicious taste of pepperoni in a snack form. Comes with Maple Cure. Best for pork sticks.

If your seasoning doesn’t have any larger pieces, you can season after the first grind and have the grinder do some of the distribution for you.

All of our meat stick seasonings come complete with cure for up to 25 lbs. of meat. Nitrites help preserve the red in the meat in the absence of oxygen and also kill bacteria that can result in food-borne illnesses. Add the appropriate amount of cure for your meat batch to your water and stir to combine.

See also  .270 Winchester for Mule Deer Hunting? Best Ammo (Round, Load, Cartridge) for a Successful Mule Deer Hunt Hunting Calibers 04 Apr, 2020 Posted By: Foundry Outdoors Is the .270 Winchester a viable caliber/load/round/cartridge for mule deer hunting? The accurate answer is “it depends”. However, the goal of this article is simply to address the question of whether the .270 Winchester is within the ideal range of suitable calibers to harvest mule deer. As with anything, the devil is in the details. To answer the question completely, we would need to evaluate the downrange distance to the mule deer, the bullet type, the grain weight of the bullet, the physical condition of the firearm, the size of the mule deer in question, the shot placement, the local wind conditions, the expected accuracy of the shooter, the ethics of the ideal maximum number of shots – the list goes on. [Click Here to Shop .270 Winchester Ammo]What we can do is provide a framework to understand what average conditions might look like, and whether those are reasonably viable for a shot from the average shooter to harvest a mule deer in the fewest number of shots possible, i.e., ethically. Let’s dive right in. In the question of “Is the .270 Winchester within the ideal range of suitable calibers for mule deer hunting?” our answer is: Yes, the .270 Winchester is A GOOD CHOICE for mule deer hunting, under average conditions, from a mid-range distance, with a medium grain expanding bullet, and with correct shot placement.Let’s look at those assumptions a bit closer in the following table. Assumption Value Caliber .270 Winchester Animal Species Mule Deer Muzzle Energy 3780 foot-pounds Animal Weight 225 lbs Shot Distance 150 yardsWhat is the average muzzle energy for a .270 Winchester? In this case, we have assumed the average muzzle energy for a .270 Winchester round is approximately 3780 foot-pounds. What is the average weight of an adult male mule deer? Here we have leaned conservative by taking the average weight of a male individual of the species, since females generally weigh less and require less stopping power. In this case, the average weight of an adult male mule deer is approximately 225 lbs. [Click Here to Shop .270 Winchester Ammo]What is the distance this species is typically hunted from? Distance, of course, plays an important role in the viability of a given caliber in mule deer hunting. The kinetic energy of the projectile drops dramatically the further downrange it travels primarily due to energy lost in the form of heat generated by friction against the air itself. This phenonemon is known as drag or air resistance. Thus, a caliber that is effective from 50 yards may not have enough stopping power from 200 yards. With that said, we have assumed the average hunting distance for mule deer to be approximately 150 yards. What about the other assumptions? We have three other primary assumptions being made here. First, the average bullet weight is encapsulated in the average muzzle energy for the .270 Winchester. The second important assumption is ‘slightly-suboptimal’ to ‘optimal’ shot placement. That is to say, we assume the mule deer being harvested is shot directly or nearly directly in the vitals (heart and/or lungs). The third assumption is that a projectile with appropriate terminal ballistics is being used, which for hunting usually means an expanding bullet.Various calibersA common thread you may encounter in online forums is anecdote after anecdote of large animals being brought down by small caliber bullets, or small animals surviving large caliber bullets. Of course those stories exist, and they are not disputed here. A 22LR cartridge can fell a bull elephant under the right conditions, and a newborn squirrel can survive a 50 BMG round under other specific conditions. Again, the goal of this article is simply to address the question of whether .270 Winchester is within the ideal range of suitable calibers to harvest mule deer - and to this question, the response again is yes, the .270 Winchester is A GOOD CHOICE for mule deer hunting. [Click Here to Shop .270 Winchester Ammo]This article does not serve as the final say, but simply as a starting point for beginner hunters, as well as a venue for further discussion. Please feel free to agree, disagree, and share stories from your own experience in the comments section below. Disclaimer: the information above is purely for illustrative purposes and should not be taken as permission to use a particular caliber, a statement of the legality or safety of using certain calibers, or legal advice in any way. You must read and understand your own local laws before hunting mule deer to know whether your caliber of choice is a legal option.Foundry Outdoors is your trusted home for buying archery, camping, fishing, hunting, shooting sports, and outdoor gear online.We offer cheap ammo and bulk ammo deals on the most popular ammo calibers. We have a variety of deals on Rifle Ammo, Handgun Ammo, Shotgun Ammo & Rimfire Ammo, as well as ammo for target practice, plinking, hunting, or shooting competitions. Our website lists special deals on 9mm Ammo, 10mm Ammo, 45-70 Ammo, 6.5 Creedmoor ammo, 300 Blackout Ammo, 10mm Ammo, 5.56 Ammo, Underwood Ammo, Buffalo Bore Ammo and more special deals on bulk ammo.We offer a 100% Authenticity Guarantee on all products sold on our website. Please email us if you have questions about any of our product listings. Leave a commentComments have to be approved before showing up Your Name * Your Email * Your Comment * Post Comment

Once the seasonings and cure have been well incorporated into your meat stick mix, this is the time to add in any other flavorings. We like to add in high-temp cheddar cheese and encapsulated citric acid. Encapsulated citric acid gives a mouthwatering tang to your finished sausage sticks and because it’s coated, won’t break down the texture of the meat.

For meat snack sticks, you’ll want to get a good amount of protein extraction before stuffing. The end results should be sticky and pasty, with seasonings well incorporated throughout. For proper jerky stick flavor and color development, refrigerate your meat mixture overnight or for several hours before stuffing.

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Meat Sticks Casings

Meat sticks have a smaller diameter and are typically made with either natural sheep casings or small collagen casings. We prefer the irresistible “snap” that comes from natural sheep casings, but collagen casings will offer better uniformity and rich mahogany color for your snack sticks. For the best beef sticks, we recommend:

  • 20-22 mm Natural Sheep Casings (Home Pack)

  • 20-22 mm Natural Sheep Casings (Preflushed)
  • 21 mm Mahogany Processed Collage Casings

  • 21 mm Clear Processed Collagen Casings

20211021014749 venison snack Meat Sticks Recipe: How to Make Homemade Venison or Beef Sticks

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Meat Sticks Processing

One of the trickiest parts of making meat sticks is the processing or smoking process. If the sausages heat too quickly, the fat has the potential of melting out of the beef stick and the encapsulated acid can break down. The key is to gradually increase the temperature to ensure there’s no fat or additive loss inside the snack sticks.

The type of combustible you will use for smoking also has an impact on the taste and smoking process of your meat sticks. It is best to do some research and figure out which material you should use to obtain the best beef sticks.

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To make the best smoked snack sticks, we recommend using a high quality electric smokehouse, like the Pro Smoker PK-100, which uses sawdust as smoke fuel. Always refer to your manufacturers instructions for smoking times and temperatures, but as a general rule, our recommend processing schedule is:

  • Set smokehouse to 120° F. Hung sausage sticks and set in the smokehouse to dry for ½ hour (no smoke)
  • Increase temperature to 130° F and smoke for 1 hour (dampers closed 75%)
  • Increase temperature to 150° F and smoke for 1 hour
  • Increase temperature to 170° F and remove smoke
  • Cook until internal temperature of the snack stick reaches 155° F degrees

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There are two ways to cool down sausages and snack sticks after the smoking process: air drying or ice bath. If you choose to air dry, let the meat sticks rest at room temperature for about ½ hour to bring the internal temperature of the snack sticks down to 110 degrees before placing them in the fridge to cool completely. The ice bath method goes faster, but both processes with get the casings to firm up and create the nice snap texture when you bite into your beef sticks.

Once in the fridge, wait until the snack sticks reach an internal temperature of 39 degrees before vacuum packing or storing. If properly sealed and packaged, snack sticks can last in the freezer for several months or in the refrigerator for 2-3 weeks.

Enjoy Your Homemade Beef Sticks!

You now have succeeded in making your own homemade meat sticks! Whether you chose to follow it as a venison or beef sticks recipe, we are sure you will feel proud every time you go for a quick meat snack!

Don’t hesitate to check out all our sausage recipes and meat & sausage tips!

For printable instructions, see our recipe for Honey BBQ Venison Snack Sticks.

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Ethan Smith is a seasoned marine veteran, professional blogger, witty and edgy writer, and an avid hunter. He spent a great deal of his childhood years around the Apache-Sitgreaves National Forest in Arizona. Watching active hunters practise their craft initiated him into the world of hunting and rubrics of outdoor life. He also honed his writing skills by sharing his outdoor experiences with fellow schoolmates through their high school’s magazine. Further along the way, the US Marine Corps got wind of his excellent combination of skills and sought to put them into good use by employing him as a combat correspondent. He now shares his income from this prestigious job with his wife and one kid. Read more >>