It's time to turn your successful hunt into a delicious treat that will have your friends beating down your door to get a taste! Here's a start to finish recipe for venison snack sticks that's sure to be a big hit.

Your drying and smoking times vary a lot depending on factors such as ambient temperature and the volume of meat in your smoker. Once you are in the smoking/cooking stages between 140 degrees and 160 degrees check your sticks every hour or so until they look and feel as dry as you want them to be before the final cooking stage.

For these sticks in this video:
Ambient temp was 39 degrees
23 lbs of sausage in the smoker
1-1/2 hours room temp:
1-1/2 hours at 125 degrees
1-1/2 hours at 140 degrees
3-1/2 hours at 150 degrees
1 hour at 175 degrees to internal temp of 155.

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