Mixing The Ingredients: Start by thoroughly mixing the ground venison and beef fat. This combination ensures your snack sticks are juicy and flavorful. Next, blend in the salt, black pepper, garlic powder, mustard seeds, and red pepper. The key is even distribution for a consistent taste throughout.

Adding Binders: Add ice water and powdered milk to the meat mixture. These binders are crucial for maintaining moisture and texture during cooking.

Filling The Casings: Once mixed, stuff the meat into sausage casings using a sausage stuffer. Be careful not to overfill to avoid bursting during the cooking process.

Pre-Smoking Preparation: Let the filled casings rest in the refrigerator for at least 2 hours. This resting period helps the flavors meld together.

Smoking: Preheat your smoker to 150°F. Place the snack sticks in the smoker and gradually increase the temperature to 160°F over four hours. This slow increase is vital for a gradual cook, enhancing the snack sticks’ flavor and texture.

Final Cooking Stage: After smoking, increase the temperature to 190°F until the internal temperature of the sticks reaches 160°F. This step ensures your snack sticks are cooked thoroughly.

Cooling Down: Once cooked, plunge the snack sticks into ice water to stop cooking. This step also helps in setting the casing.