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Home > Jerky Recipes by Method > Oven Jerky Recipes > Super Scorchin’ Sticks Recipe
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Super Scorchin’ Sticks Recipe

December 18th, 2008

buffalo bills ole smokies mild beef sticks saddlebag Super Scorchin Sticks Recipe

Ingredients:

  • 3 lbs. venison (or any meat type)
  • curing salt
  • salt
  • 1 Tb. cider vinegar
  • 1/4 c. red wine
  • 2 tsp. powdered red pepper
  • 1 tsp. chili powder
  • 2 tsp. black pepper
  • 1 tsp. red pepper flakes

Directions:

  1. Combine all ingredients and let sit in fridge for 24 hours.
  2. Form into rolls by hand or with a jerky shooter and wrap up in foil.
  3. Make a bunch of tiny holes in the foil with a fork and put sticks directly on rack to allow the grease to drain/drip off. Remember to put something under the rack to catch the grease so you won’t have a mess!
  4. Bake at 300 degrees for a little over an hour, cool and enjoy!
 

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3 Responses »

  1. by Rick Hoida on January 11, 2009 @ 9:37 pm

    This sounds like a great recipe but some guidance on the amount of cure and salt would be appreciated. Please email me with an amount of these ingredients. Thank you and enjoy

  2. by BILL on November 30, 2009 @ 11:09 am

    I am also wondering about how much salt and curing salt, the directions regarding rolling into sticks also leaves me wondering. is there no skin on the sticks?? do you wrap themindividually in foil and bake?? Sorry to be so dense but am not certain of these things.
    thanks for any help you can offer
    b

  3. by Jim Cason on December 10, 2009 @ 4:14 pm

    Sir,

    Your Super Scorchin’ Sticks Recipe did not include amounts for the curing salt and salt ingredients. Can you email me the amounts so I can try the recipe?

    Thanks,
    Jim

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