Making smoked deer snack sticks is my favorite thing to do when the weather changes and deer hunting season starts.
If you smoke, you have to try these easy-to-carry homemade snacks. You can call them snack sticks, meat sticks, or slim jims.
Many people are scared of smoking cured meats, so I also suggest that you watch the video where I explain the whole process.
Venison snack sticks are a popular snack made by hunters using the meat from deer. But there is often confusion around whether these tasty smoked sausages need refrigeration or if they can be stored at room temperature. In this article, we’ll take a close look at venison snack sticks and proper storage methods to keep them safe and tasty.
What are Venison Snack Sticks?
Venison snack sticks are a type of cured, smoked sausage made from strips of deer meat The meat is cured with a combination of salt, sugar, and nitrites This curing process helps preserve the meat and adds flavor. After curing, the meat is smoked at low temperatures to fully cook it and impart a smoky flavor.
The end result is a shelf-stable, ready to eat snack that is salty, smoky, and deeply flavored. Venison snack sticks have a texture similar to pepperoni or summer sausage. Their portability makes them a favorite among hunters and outdoorsmen.
Do Snack Sticks Require Refrigeration?
Because venison snack sticks are cured and smoked, they can be stored without refrigeration for a short period of time. The salt and smoke help inhibit bacterial growth. However, this shelf life is limited.
According to the USDA, properly prepared venison snack sticks can be safely stored unrefrigerated for 1-2 weeks maximum. For any storage beyond that, they must be refrigerated.
Opened packages or leftovers should be refrigerated within 1-2 days. To maintain peak quality and freshness, refrigeration is recommended. But snack sticks do not have to go straight from the smoker into the fridge if consumed within 1-2 weeks.
Why Refrigeration is Still Needed
While the curing process helps preserve venison snack sticks, they are not fully shelf stable forever like a canned product. Refrigeration is still required for both food safety and quality reasons.
1. Pathogen Growth Prevention
Dangerous bacteria like Salmonella and Listeria can grow even at room temperature over time. So for storage periods longer than 2 weeks, refrigeration at 40°F or below helps prevent this pathogen growth.
2. Maintaining Freshness
Venison fat can oxidize and go rancid at room temperature Refrigeration greatly slows this process down and preserves the quality and freshness of snack sticks by preventing flavor and textural changes
So while venison snack sticks can last 1-2 weeks without refrigeration, they need to be kept refrigerated after that for safety and to maintain maximum freshness.
Proper Refrigerated Storage
To get the most out of refrigerated storage, venison snack sticks should be:
- Stored in the coldest part of the refrigerator, ideally at 40°F or slightly below
- Placed in a sealed container or bag to prevent drying out
- Kept away from high humidity areas like the refrigerator door
- Used within 2-3 weeks before freezing for longer term storage
Vacuum sealing snack stick packages helps prevent moisture loss in the refrigerator. But they still should be used within the 2-3 week recommended window.
Freezing Venison Snack Sticks
For storage beyond 3 weeks, venison snack sticks should be frozen. According to USDA guidelines, they can safely be frozen for 3-6 months before quality starts to degrade.
To freeze snack sticks:
- Seal sticks in an airtight freezer bag or vacuum seal if possible
- Freeze sticks in a single layer on a tray first to prevent freezing into a solid block
- Once frozen, store sticks in freezer bags and keep frozen at 0°F or below
With proper frozen storage, the shelf life of venison snack sticks can be extended significantly past the 2-3 week refrigerated shelf life.
Signs Venison Snack Sticks Have Spoiled
Be on the lookout for these signs that snack sticks have gone bad:
- Mold – Discard at any signs of colorful mold growing
- Sliminess – A sticky or tacky texture indicates spoilage
- Off odors – Rancid, sour or ammonia-like smells mean snack sticks are spoiled
- Discoloration – Grayish, greenish or brownish tinge
When in doubt, remember: “When in doubt, throw it out!” Don’t take risks with spoiled meat.
Safely Storing Unrefrigerated Snack Sticks
If planning to store venison snack sticks without refrigeration, follow these guidelines to minimize the risks:
- Keep room temperature below 70°F
- Avoid humidity and moisture
- Use within 1 week ideally
- Monitor closely for any signs of spoilage
- Discard at the first sign of slime, odor, or mold
- Never leave unrefrigerated for more than 2 weeks
The safest approach is still prompt refrigeration. Only leave out what will be consumed within 1-2 weeks.
Drying Snack Sticks for Room Temperature Storage
It is possible to fully dry snack sticks to create a shelf-stable product like jerky. However, this requires drying to very low moisture levels of 10-15%. Controlling humidity precisely can be difficult at home.
If fully drying snack sticks:
- Use lowest possible smoker temperatures under 150°F
- Allow good air circulation while hanging
- Use a dehydrator on the lowest setting
- Test moisture content with a hygrometer before storage
- Expect the process to take days or weeks to fully dry
For most home use, refrigeration or freezing is a safer storage method. But with careful moisture control, snack sticks can be dried for room temperature storage.
The Bottom Line
While venison snack sticks have some inherent preservation from curing and smoking, they still require refrigeration for all but very short term storage.
For maximum food safety and quality, venison snack sticks should be:
- Refrigerated for 2-3 weeks after smoking
- Frozen for 3-6 months for longer term storage
- Discarded at any signs of spoilage
With proper chilled storage, venison snack sticks can be safely enjoyed for months after smoking. Following sound refrigeration guidelines will keep these tasty snacks fresh and prevent foodborne illnesses.
Smoked Venison Snack Sticks
I’m making a 15-pound batch using venison, pork, and beef for this recipe. I’ve also included instructions for a drier snack stick with a more jerky-like texture. But the key when smoking snack sticks is to gradually increase the temperature so there’s no fat loss.
- Venison – I’m using very lean venison.
- Pork butt
- Cuts of beef—I used some that I had taken off of a prime rib roast earlier in the week.
- PS: This kit makes up to 25 pounds of snack sticks and comes with everything you need. It includes the No. 769 Willie’s Snack Sticks making the shells, speed curing them, and smoking them
If you’re making a smaller amount, like I am, you will need to do some math to find the right amounts.
- Meat grinder – I’m using the LEM #22 Dual Grind Big Bite Grinder, check out all our grinder recommendations here.
- Kitchen scale
- Large box—big enough to hold 15 pounds of meat!
- Mixer—I plugged my LEM mixer into my grinder and it works great. You can mix it by hand or with a KitchenAid.
- Electric sausage stuffer: These are the best ones we’ve found. Use what you have, even if it’s an old-fashioned sausage stuffer that you have to crank by hand!
- Large baking sheet—one that is big enough to fit your smoker will work great for holding all those sticks.
- A vertical smoker with rods. My Pro Max Smoker works, but any smoker that can reach 100°F will do.
- For this Pro Max, you can use sawdust, but for some smokers, you can also use wood chips or pellets. I’m using hickory because I love how smokey it makes the snack sticks taste.
- Knife
- Cutting board
- A chamber vacuum sealer is the best way to keep a lot of snack sticks fresh.
Cure and season
When I mix any kind of cure, I like to put it in water first (step 4). Here, I just spread the dry cure out evenly over the mixed meat and then used my hands to mix it. But I’d recommend mixing it with water. Follow the instructions on the kit box.
As for the seasoning, I typically add it before grinding. But because most of my meat was pre-ground, I just hand-mixed it in before the last pass.
I used a quarter-inch plate, but I usually use a 3/16th-inch plate. As for the finished product, I don’t think there was any difference.
Before the last pass, I like to drop some fat right down the grinder’s throat. This just helps keep a little bit of wear and tear off the grinder.
I used my grinder’s mixer attachment to mix the ingredients one last time. Add one ounce of water per pound of ground meat.
Depending on the batch size, you’ll need to mix for about five minutes.
Take a clump; if it sticks to your hand, you’re good to go.
How To Make Smoked Venison Snack Sticks
FAQ
Should venison snack sticks be refrigerated?
Do you have to refrigerate meat sticks?
How do you store deer sticks?
Does venison jerky need to be refrigerated?