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–+ servings
Smoked Snack Sticks Recipe is easy to make and tasty to eat

Homemade Smoked Snack Sticks Recipe

These homemade snack sticks are the perfect on-the-go snack. With a smoky, savory flavor and a satisfying texture, they're sure to become a favorite in your household.
5 from 5 votes
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Prep Time 30 minutes
Cook Time 4 hours
Course Snack
Cuisine American
Servings 40 sticks
Calories 56 kcal

Equipment

  • Meat mixer
  • Grinder
  • Jerky gun
  • Smoker

Ingredients
  

  • 4 lbs lean venison or pork sausage
  • 1 package snack stick seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper optional
  • 1 teaspoon red pepper flakes optional
  • 1 teaspoon mustard seed optional
  • 1 teaspoon fennel seed optional
  • 1 teaspoon monosodium glutamate optional
  • 1 teaspoon celery juice powder optional
  • 2 teaspoons sodium erythorbate optional
  • 2 teaspoons pink salt sodium nitrite
  • 1/4 cup cold water
  • Collagen casings or natural sheep casings

Instructions
 

  • In a large mixing bowl, combine the ground meat and all dry ingredients until well combined.
  • If using a meat mixer, add the cold water and mix on low for 2-3 minutes until the mixture is sticky and thoroughly mixed. If mixing by hand, add the water and mix thoroughly with your hands.
  • If using natural casings, soak them in water for at least 30 minutes before using. If using collagen casings, remove them from the package and let them come to room temperature.
  • Using a meat gun or jerky gun, fill the casings with the meat mixture, making sure to avoid air pockets.
  • Hang the casings on the smoker racks, making sure to leave space between them for smoke circulation.
  • Smoke the snack sticks at a low level of heat (around 165-170°F) for 3-4 hours, or until the internal temperature of the snack sticks reaches 160°F.
  • Once the snack sticks are fully cooked, remove them from the smoker and place them in an ice bath to cool quickly.
  • Once cooled, remove the casings and vacuum pack or store in an airtight container.

Notes

Make sure all equipment and casings are thoroughly cleaned and sanitized before use.
Adjust the spice level to your liking by adding more or less cayenne pepper, red pepper flakes, or other spices.
When filling the casings, make sure to leave a little bit of space at the end of the casing to tie it off.
These snack sticks can be stored in the fridge for up to a week or in the freezer for several months.

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Nutrition

Calories: 56kcalCarbohydrates: 0.3gProtein: 10gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 39mgSodium: 141mgPotassium: 150mgFiber: 0.1gSugar: 0.02gVitamin A: 36IUVitamin C: 0.1mgCalcium: 4mgIron: 2mg
Keyword low temperature smoking, smoked, snack sticks
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