Deer Sticks Recipe
Originating from the rich culinary heritage of the United States, the deer stick recipe has evolved into a beloved snack enjoyed by many around the world.
Equipment
- Meat grinder
- Sausage stuffer
- Hog casing soaking in warm water
Ingredients
- 2 pounds of ground deer meat
- 1/2 pound of pork fatback
- 1 tablespoon of kosher salt
- 1 tablespoon of cracked black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of curing salt
- 1/2 teaspoon of red pepper flakes (adjust for spice preference)
- 1/4 cup of cold water
- Natural hog casings for the authentic touch
Instructions
- Begin by grinding the deer meat and pork fatback together.
- Mix in the salt, pepper, garlic powder, onion powder, curing salt, red pepper flakes, and cold water.
- Stuff the mixture into the hog casings using a sausage stuffer, creating uniform-sized links.
- Allow the sausages to air-dry for an hour, promoting flavor development.
- Preheat your smoker or oven to 200°F (93°C) and smoke or bake the deer sticks until they reach an internal temperature of 160°F (71°C).
- Cool the sticks, and they're ready to be enjoyed!