How To Make Venison Pepper Sticks – Snack Sticks

Making Your Own Venison Pepper Sticks

Making your own Venison Pepper/Snack Sticks is easy and fun, but it does take a few trials to find the ultimate taste and pork to venison ratio you prefer. I also recommend you visit a local butcher shop for purchasing your mixed spices as they have already perfected the seasoning and you will find the spices will cost much less then purchasing them in a store. The butcher shop should also have other mixed spices like Brats and Summer Sausage.

Purchasing Pepper Stick Spices, Casings, And Pork

Purchase your spices from a local butcher store. The butcher shop will mix them for you and let you know how much water to add (Make sure to add your water to your spices and mix well before adding it to your meat). When I buy mine, I purchase enough for 20 pounds of pepper sticks at a time, which is approximately 1.3 pounds of spice mix at a cost of $5 -$7. Purchase your pork at a local grocery store and look for specials, you should be able to get pork shoulder or butt roasts for $1.86 to $2.18 a pound. For your casings you will want to use Mahogany Fibrous Casings which are 17mm or 19mm.

How Much Venison And Pork To Use

Here is the recipe I use, but you will need to do a few trials to get the right percentages for your taste. Grind your venison and pork separate on coarse grind, then mix then by hand and grind them together on fine grind. This Venison to pork mix is 50%, Butcher shops will use as much as a 4 (pork) to 1 (venison) ratio, but I have found this too be to much and it will be too fatty or greasy. You may want to start with a 2 (Pork) to 1 (Venison) ratio and try 5 pounds of total Pepper Sticks before doing large batches.

50% – 10 lbs of Pork
50% – 10 lbs of Venison
Spice mix for 20 lbs of Pepper or Snacks Sticks. Mix your water with your spices before adding to your meat.

How To Prepare Your Pepper Sticks For Smoking

Once you have your Pepper Sticks ready set them in the refrigerator for 12 hours to allow the seasonings to work. After sitting overnight you will want to dry out your casings/sticks before smoking, as this will allow the smoke to penetrate the casings easier. To dry your snacks & casings place them in your smoker at a temperature of 80 to 100 degrees Fahrenheit, do not add wood chips yet. Now let them dry for 90 minutes, next turn your smoker up to 225 degrees, add your wood chips and smoke and cook until the center of your sticks reach 160 degrees Fahrenheit. Your Pepper Sticks are now done and ready to serve. See this post for converting your charcoal grill to an electric smoker

What about the extra meat left over that you could not stuff into casings? Take the leftover seasoned meat and form it into a roll, using wet hands will work best. Then place this on a piece of parchment paper and smoke and cook as you would the rest of your Pepper Sticks. See how to make the best tasting Venison Hamburgers.

How To Prepare Your Pepper Sticks Before Freezing

The first thing I have found is, NOT to twist your sticks as you’re stuffing them. This takes time and they have the tendency to un-twist and break as you are making them. Once they have sit in the refrigerator overnight take them out and cut or try to twist them to the desired lengths and cook. Now they are ready to eat or vacuum seal and freeze.

If you want a great thermometer for aiding in your temperature control and knowing when to remove your sausage invest in the Dual Oven and Meat Sensing Probe Thermometer and Timer. You can purchase one for $21 and it will be much more accurate than your grill thermometer and comes with alarms. See my post on making Summer Sausage and Brats.

Making Your Own Venison Summer Sausage

Making Your Own Venison Summer Sausage

Making your own Venison Summer Sausage is easy, but does take a few trials to find the ultimate taste and pork to venison ratio you prefer. I also recommend you visit a local butcher shop for purchasing your mixed spices as they have already perfected the seasoning and you will find the spices will cost much less then purchasing them in a store. The butcher shop should also have other mixed spices like Brats and Pepper Sticks.

Purchasing Summer Sausage Spices, Casings, And Your Pork

Purchase your spices from a local butcher store. The butcher shop will mix them for you and let you know how much water to add (Make sure to add your water to your spices and mix well before adding it to your meat). When I buy mine, I purchase enough for 20 pounds of sausage at a time, which is approximately 1.3 pounds of spice mix at a cost of $5 -$7. Purchase your pork at a local grocery store and look for specials, you should be able to get pork shoulder or butt roasts for $1.86 to $2.18 a pound. For your sausage casings you will want to use Mahogany Fibrous Casings.

How Much Venison And Pork To Use

Here is the recipe I use, but you will need to do a few trials to get the right percentages for your taste. Grind your venison, pork, and bacon separate on coarse grind, then mix then by hand and grind them together on fine grind. Note, for Summer Sausage I do not use Bacon. This Venison to pork mix is 50%, Butcher shops will use as much as a 4 (pork) to 1 (venison) ratio, but I have found this to be too much and it will be too fatty. You may want to start with a 2 (Pork) to 1 (Venison) and try 5 pounds of total sausage before doing large batches.

10 lbs of Pork
10 lbs of Venison
Spice mix for 20 lbs of Summer Sausage

How To Prepare Your Sausage For Smoking

Once you have your sausage ready let it set in the refrigerator for 12 hours to allow the seasonings to work. After sitting overnight you will want to dry out your casings/sausage before smoking, as this will allow the smoke to penetrate the casings easier. To dry the sausage & casings place it in your smoker at a temperature of 80 to 100 degrees Fahrenheit, do not add wood chips yet. Now let this dry for 90 minutes, then turn your smoker up to 125 degrees, add your wood chips, and smoke and cook until the center of your sausage reaches 160 degrees Fahrenheit. Your sausage is now done and ready to serve. See this post for converting your charcoal grill to an electric smoker

What about the extra sausage meat left over that you could not stuff into casings? Take the left over Sausage and form it into a roll, using wet hands will work best. Then place this on a piece of parchment paper and smoke and cook as you would the rest of your sausage.

If you want a great thermometer for aiding in your temperature control and knowing when to remove your sausage invest in the Dual Oven and Meat Sensing Probe Thermometer and Timer. You can purchase one for $21 and it will be much more accurate than your grill thermometer and comes with alarms.

How To Make Venison Brats

Making Your Own Venison Brats

Making your own Venison Brats is not hard, but does take a few trials to find the ultimate taste you prefer. I recommend you visit a local butcher shop for purchasing your mixed spices as they have already perfected the seasoning. You will also find that the spices will cost much less then purchasing them in a store. The butcher shop should also have other mixed spices like Summer Sausage and Pepper Sticks.

Purchasing Brat Spices, Casings, And Your Pork

Purchase your spices from a local butcher store. The butcher shop will mix them for you and let you know how much water to add (Make sure to add your water to your spices and mix well before adding it to your meat). When I buy mine, I purchase enough for 20 pounds of brats at a time, which is approximately 1.3 pounds of spice mix at a cost of $5 -$7. Purchase your pork at a local grocery store and look for specials, you should be able to get pork shoulder or butt roasts for $1.86 to $2.18 a pound. For your brat casings you will want to use Hog casings, they are easy to use and tough, so they will not break easily. A package of casting for 25 lbs of brats will typically make much more. So don’t soak all the casings at once until you know how many you really need.

How Much Venison And Pork To Use

Here is the recipe I use, but you will need to do a few trials to get the right percentages for your taste. Grind your venison, pork, and bacon separate on coarse grind, then mix then by hand and grind them together on fine grind. This Venison to Pork ratio mix is 40% Venison, 50% Pork with 10% Bacon added to it. A Butcher shop will use as much as a 4 (pork) to 1 (venison) ratio, but I have found this to be too much and it will be too fatty. You may want to start with a 2 (Pork) to 1 (Venison) and try 5 pounds of total sausage before doing large batches.

50% – 10 lbs of Pork
40% – 8 lbs of Venison
10% – 2 lbs of Hickory Smoked Bacon.
Spice mix for 20 lbs of Brats, mixed well with water before mixing with your meat.

How To Prepare Your Brats Before Freezing

The first thing I have found is, NOT to twist your brats as you’re stuffing them. This takes time and they have the tendency to un-twist as you are making them. You will also want to put your stuffed Brats into the refrigerator for 12 hours to allow the seasonings to work before cooking or storing. Now that they have sit in the refrigerator overnight take them out, twist them to the desired lengths, place them in vacuum seal bags, and freeze or cook a few. See how to make Summer Sausage!

How To Convert Your Charcoal Grill Into An Electric Smoker

Adding An Electric Smoker To Your Charcoal Grill


Converting your charcoal grill into an electric smoker is not hard and can be done for less than $70. Parts needed; Charcoal Grill, Electric Element, Heat Vent, and a Thermo Blanket. You many also want to invest in a dual oven & meat thermometer.

Purchasing The Electric Element

I purchased the Cabela’s Smoker Electric converter for $39.99. I then had to bend the sides so it would fit into the smoker section of my Professional Char-Griller. I bent the sides down using my bench vice, making it 12″ wide. Before doing this however, remove the two screws holding the element assembly on and remove the element. You do not want to damage this when making your bends.

Make A Heat Vent To Transfer Your Heat

To make a heat vent I took a sheet of 201 stainless steel, 14″ long, 22″ wide at one end and 16″ wide at the other end. I then bent the edges down making it 14 inches wide with the back-end 1 inch tall and the front-end 4 inches tall. This vent forces the heat to transfer from the smoker section into the main section of the grill.

Getting The Grill Temperature Up To 225 Degrees Fahrenheit

The final step to get this grill up to 220 to 225 degrees was to add a thermo blanket. With the thermo blanket the grill maintained 225 degrees. If you want a lower controlled temperature, you can trying purchasing a Rheostat for $15, but make sure it can handle the current needed for a 1500 watt element. 1500W / 120V = 12.5I (amps). So one that can handle 15 amps would work.

Using Your Electric Smoker

How To Make Venison Hamburger

Making Venison Hamburger With Bacon

The best Venison hamburger patties I have found are when you mix Venison with Beef trimmings, bacon, and 73% lean beef Hamburg. The tools I use are; meat grinder, vacuum sealer, hamburger patty maker, and parchment paper.

Venison Hamburger Patty’s With Bacon – Recipe

1. 20 lbs of Venison with no fat.
2. 20 lbs of Beef Hamburger, 73% lean.
3. 4 lbs of beef trimmings.
4. 2 lbs of bacon.

Enjoy!