🔥 Instructions
Grind the meat using the largest grind plate available.
Mix all ingredients thoroughly with the ground meat.
Refrigerate in a sealed bag for 12–24 hours to let flavors meld and firm up.
Preheat smoker or oven to 150–160°F (65–70°C).
Form sticks using a jerky gun or piping bag and place on grill grates.
Smoke low and slow until internal temp reaches 145°F, then continue until 155°F.
Cool and store: Let rest 10 minutes, then refrigerate. Sticks last 4–5 days unrefrigerated, 3 weeks in the fridge, and up to 8 months frozen.
This recipe comes from Jeremiah Doughty, a wild game chef who’s all about honoring the hunt and making clean, flavorful food from field to plate.
Want to kick it up? Add hi-temp cheese like pepper jack or cheddar for a creamy twist. Or swap in elk or wild boar for a bolder flavor profile.
