Super Scorchin’ Sticks Recipe


  • 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


  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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4 Responses »

  1. by Rick Hoida

    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

    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

  3. by Jim Cason


    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?


  4. by Bob

    Don’t get your panties in a bunch! The salt is to taste, which is generally 1 teaspoon per pound of meat. Also curing salts usually have instructions, about 1 teaspoon per 5 pounds of meat.

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