How to: Venison Honey BBQ Snack Sticks with Cheese | Smoked Snack Sticks for Beginners

#snacksticks #sausagemaking #venison
Learn how to make the best venison snack sticks you'll ever try! Chef Jed and Master Meat Crafter Mark Hanni will show you how to make the perfect homemade Venison Snack Sticks with Honey BBQ, High-Temp Cheddar Cheese and Encapsulated Citric Acid.

This is one of our favorite ways to use venison or other wild game, but this recipe can also be adapted for making homemade beef sticks or all pork snack sticks. We recommend using either a small diameter collagen casing or sheep casing, and adding in creamy cheddar cheese and encapsulated citric acid for tanginess.

Your processing time will vary based on your smokehouse, meat block and ambient temperatures. We used the Pro Smoker PK 100 Electric Smokehouse, but as a general rule, we recommend processing your snack sticks with this schedule:

Set smokehouse to 120° F. 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
Let cool or place in ice bath

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Full Venison Snack Stick Recipe: https://www.psseasoning.com/blogs/new...
Pro Smoker PK 100 Electric Sawdust Smokehouse: https://www.psseasoning.com/products/...
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