Why Pork Is Necessary for Venison Snack Sticks
Venison, especially from wild deer, is naturally very lean. While this can be a health benefit in some applications, it is a significant drawback when making smoked sausage like snack sticks. Without enough fat, the final product becomes dry, crumbly, and unpalatable. Pork, with its higher fat content, provides the solution by contributing much-needed moisture and a soft, pleasing texture. The fat melts during the smoking process and, when cooled, helps bind the sausage together, creating the desirable firm-yet-tender bite of a good snack stick.
Functions of Adding Pork to Venison
- Moisture and Juiciness: Fat is the key ingredient for keeping snack sticks moist throughout the cooking and smoking process, preventing a dry, sawdust-like texture.
- Flavor: Pork fat has a neutral flavor profile that carries seasonings well without overpowering the subtle, earthy taste of the venison.
- Binding: The fat acts as a natural binder, holding the ground meat together and preventing it from falling apart when cooked.
- Mouthfeel: The addition of pork fat creates a better overall mouthfeel, making the snack stick more tender and enjoyable to eat.
Common Pork-to-Venison Ratios
The amount of pork added to venison varies based on preference, the leanness of the venison, and the desired final texture. Many sausage makers, from home hobbyists to professional butchers, have their own tried-and-true ratios. The ratio is typically expressed as a percentage of the total meat mixture.
Popular Meat-to-Fat Ratio Comparisons
| Ratio (Venison:Pork) | Description | Resulting Texture and Flavor |
|---|---|---|
| 80:20 | Leanest common ratio. Uses 20% pork fat, or pork trim with a higher fat content, to achieve the necessary fat level. | A firmer, drier snack stick that is still juicy enough to not be crumbly. Stronger venison flavor. |
| 70:30 | A very popular, balanced ratio. Uses 30% pork shoulder or butt, which is a mix of meat and fat. | An excellent balance of texture and flavor, yielding a juicy and tender snack stick. Milder venison flavor. |
| 50:50 | More common for mixing with fattier pork trim or for those who prefer a less gamey, more pork-forward taste. | Very moist, tender, and less gamey. Suitable for those who find wild game flavor too strong or prefer a softer bite. |
Choosing the Right Pork Cut
Not all pork is created equal when it comes to making venison snack sticks. The best cuts offer a good balance of fat and meat, or pure fat, depending on the specific recipe and target fat content. A common choice is pork shoulder (also known as pork butt) because it is readily available and inexpensive. For more precise control over the fat-to-lean ratio, some butchers use pork fat trimmings or pork back fat, which is almost pure white fat. Pork belly is another excellent, high-fat option.
Making Snack Sticks Without Pork
While pork is the most common fat source, it is not the only option for those who cannot or prefer not to consume it. Alternatives can be used to add the necessary fat, though they may alter the final flavor and texture. Some common pork substitutes include:
- Beef Fat (Suet): Beef fat can be used but tends to have a waxier mouthfeel than pork fat. It is a suitable option but may create a slightly different texture.
- Wild Hog Fat: If available, wild hog fat can be used as a pork substitute. The fat content and flavor may vary significantly compared to domestic pork.
- Soy Protein Concentrate: Some seasoning and cure kits, like those from LEM, offer soy protein concentrate as a non-meat, fat-substitute binder for those who do not wish to use animal fat.
- High-Temp Cheese: High-temperature cheese, which doesn't melt out during cooking, can be added to the meat mixture to increase moisture and fat content, along with flavor.
The Process: Combining Venison and Pork
Creating the perfect snack stick involves more than just mixing the meat. It requires careful preparation and chilling to ensure a clean grind and proper emulsification. The process typically follows these steps:
- Chilling: Cube both the venison and the chosen pork cut into 1-2 inch pieces. Place the cubes and all grinder parts (blade, plate, tube) in the freezer for about an hour. This prevents the fat from melting during the grind and ensures a clean cut.
- Grinding: Pass the chilled meat and fat mixture through the coarse plate of your grinder.
- Seasoning: Mix the first grind with your selected seasonings, cure, and any water needed. Thoroughly combine until the mixture is tacky.
- Final Grind: Pass the seasoned meat mixture through a finer plate (e.g., 4.5mm) for the desired snack stick texture.
- Stuffing: Use a sausage stuffer to fill the collagen casings, being careful not to create air pockets.
- Smoking/Cooking: Smoke or bake the snack sticks at a gradually increasing temperature until the internal temperature reaches a safe level (typically 155-165°F).
- Cooling: Submerge the cooked snack sticks in an ice bath to rapidly cool them and set the fat.
Common Mistakes to Avoid
- Using Warm Meat: Working with meat that is too warm will cause the fat to smear, resulting in a greasy texture and poor binding.
- Inaccurate Ratios: Guessing the amount of pork can lead to a final product that is too dry or too greasy. Using a scale and adhering to a recipe is crucial.
- Overcooking: Cooking the snack sticks at too high a temperature too quickly can cause the fat to render out, leaving them dry. Slow, steady temperature increases are key.
- Using the Wrong Fat: Not all fats are suitable. Deer fat, for example, is waxy and not ideal for this purpose.
Conclusion
In essence, the question of how much pork is in venison snack sticks is a matter of science and personal preference, with most recipes calling for a ratio of 20% to 50% pork or pork fat. Adding pork is not just a filler; it is a critical step to ensure a moist, flavorful, and properly textured product that is a staple for wild game enthusiasts. By understanding the role of pork fat and mastering the process, you can create delicious, homemade snack sticks tailored to your exact specifications. For a deeper dive into sausage making techniques, check out resources from reputable suppliers like PS Seasoning.
