Snack sticks bridge the gap between jerky and sausage. They use ground meat rather than whole muscle, creating uniform texture and consistent seasoning throughout. Kids particularly love them—there’s something about the stick shape that makes meat more appealing to small hands.
Traditional snack sticks require casings and smoking. The dehydrator method skips both, using a jerky gun to form sticks directly onto trays. The result is softer than smoked versions but equally flavorful, with a fraction of the work.
Equipment Needed
Jerky Gun: Essential for forming uniform sticks. These look like caulking guns with special nozzles. The LEM Jerky Cannon and Nesco Jerky Guns work well, costing $20-40. The investment pays for itself quickly compared to buying commercial snack sticks.
Dehydrator: Must reach 160°F. Horizontal airflow models work best because you load sticks across the trays rather than laying them flat. Vertical models work too—you just form shorter sticks.
Mixing Bowl: Large enough to mix 2-3 pounds of meat thoroughly. A stand mixer with paddle attachment makes the job easier, but hands work fine.
Choosing Ground Meat
Lean ground beef (90/10 or 93/7) works best. Higher fat content (80/20) creates greasy sticks that don’t store well. The fat renders during dehydration, leaving oily residue and shortening shelf life.
Ground venison is excellent—very lean with rich flavor. Mix with 10% ground pork fat if the venison is too lean (99/1) to help binding.
Ground turkey and chicken work but produce softer texture. These must reach 165°F internal temperature for safety, so use a dehydrator that achieves this temperature.
Keep meat cold throughout mixing. Warm fat smears and creates poor texture. If the mixture starts feeling warm, refrigerate for 30 minutes before continuing.
Mixing and Seasoning
Mix seasonings thoroughly into the meat. Uneven distribution creates some sticks that are too salty or bland. Use your hands or a stand mixer on low speed.
Basic Seasoning Blend (per 2 lbs meat):
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Worcestershire sauce
- 1 tsp liquid smoke (optional)
Spicy Variation:
- Add 1 tsp cayenne pepper
- Add 1 tsp crushed red pepper
- Add 1 tbsp hot sauce
Binders help texture. Add ¼ cup non-fat dry milk powder or 2 tbsp soy protein concentrate per 2 lbs meat. This isn’t mandatory but creates firmer sticks that hold together better.
Mix until the meat becomes sticky—about 3-5 minutes by hand or 2 minutes in a stand mixer. The protein extraction creates the binding that holds sticks together.
Forming the Sticks
Load the jerky gun according to manufacturer instructions. Don’t overpack—meat should extrude smoothly without excessive pressure.
Pipe sticks directly onto dehydrator trays. Keep them uniform in thickness—about ½-inch diameter works best. Thicker sticks take longer to dry; thinner ones become brittle.
Space sticks ½-inch apart to allow air circulation. They shrink during drying, so they won’t fuse together if properly spaced.
Leave sticks in long strips rather than cutting to final length. They’re easier to handle and dry more evenly as continuous strands. Cut after drying.
Wet your hands slightly when handling the meat mixture. It prevents sticking and makes loading the jerky gun easier. Keep a bowl of water nearby while forming sticks.
Dehydrating Process
Set dehydrator to 160°F. Ground meat requires higher temperatures than whole muscle jerky to ensure food safety throughout the thickness.
Drying time: 5-6 hours for ½-inch diameter sticks. Start checking at 4 hours.
Rotate trays every 2 hours in vertical-flow dehydrators. Ground meat releases significant moisture that drips downward.
Sticks are done when they feel firm and dry, with no squishy spots. Break one open—the interior should be dry and uniform in color, not dark and moist in the center.
Internal temperature should reach 160°F. Use an instant-read thermometer on a thick stick if your dehydrator temperature is questionable.
Ground Beef Snack Sticks
Ingredients
- 2 lbs lean ground beef (90/10)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Worcestershire sauce
- 1 tsp liquid smoke
- ¼ cup non-fat dry milk powder (optional)
Instructions
- Mix all ingredients thoroughly until sticky.
- Load mixture into jerky gun.
- Pipe sticks onto dehydrator trays, ½-inch apart.
- Dry at 160°F for 5-6 hours until firm.
- Cool completely before cutting to length.
- Store in refrigerator or freezer.
Storage Guidelines
Ground meat jerky has shorter shelf life than whole muscle due to increased surface area and processing.
Room temperature: 3-5 days maximum in airtight container. The texture degrades quickly without preservatives.
Refrigeration: 1-2 weeks in airtight container.
Freezing: Up to 6 months. Vacuum sealing extends freezer life significantly.
Because these contain no curing salts or preservatives, err on the side of refrigeration. The high surface area of ground meat makes these more susceptible to bacterial growth than sliced jerky.
Frequently Asked Questions
Yes, but it’s difficult to get uniform thickness. You can roll meat into snakes by hand or use a piping bag with a round tip. However, the jerky gun creates the most consistent results and is worth the investment if you plan to make snack sticks regularly.
Usually means insufficient mixing. The meat needs to be mixed until sticky to extract proteins that bind the sticks. Also, too-lean meat (95/5 or higher) doesn’t bind well. Add a binder like non-fat dry milk or mix in 10% ground pork.
Yes, and it extends shelf life significantly. Use 1 teaspoon Prague Powder #1 per 5 lbs meat. This allows room temperature storage for 2-3 weeks. Without curing salt, treat these as fresh meat and refrigerate.
Ground meat was too fatty (80/20 or higher). Use 90/10 or 93/7 beef. The fat renders during dehydration and coats the sticks. You can blot grease during drying, but prevention through lean meat selection is better.
Yes. Smoke at 165-175°F for 2-3 hours until internal temperature reaches 160°F. Smoking adds flavor but requires more attention. The dehydrator method is more convenient for small batches.
Conclusion
Snack sticks represent the easiest entry point for ground meat dehydration. The jerky gun eliminates the need for casings and complex equipment. Children love the shape and mild flavor, making these a family-friendly alternative to traditional jerky strips.
Keep the meat lean, mix thoroughly, and refrigerate the finished product. These won’t last as long as commercial snack sticks, but they also won’t contain the preservatives and fillers found in store-bought versions. Freshness has its own value.
