jalapeno cheddar goose stack sticks
Jennifer Danella

Jalapeño Cheddar Goose Meat Snack Sticks Recipe

Sometimes you want a wild game recipe that's relatively easy, has a robust flavor, and can be kept for a good while and eaten in just about any setting. Whether you're laying out hors d'oeuvres for a big gathering, or eating a bite while you wait in your hunting treestand, these jalapeño cheddar goose snack sticks are excellent.

For this recipe, I used the Cabela's Smokehouse Original Snack Stick Kit that includes enough seasonings, cure, and casings for 25 pounds of meat. Like a lot of recipes I try to make, this one can be created with venison, elk or other game if you don't have any waterfowl. The Original Snack Stick Kit has a delicious garlic- and mustard-heavy seasoning mix to help create a salty, savory flavor with just a little bit of tang. I decided to spice it up even more by adding jalapeño and creamy cheddar cheese.

Be sure to check out my new cookbook, The Weekend Wild Game Cookbook: Easy, Everyday Meals for Hunters and Their Families available on Amazon.

Jalapeño Cheddar Goose Snack Stick Ingredients

For 25 pounds:

Jalapeño Cheddar Goose Snack Stick Recipe Instructions:

1. Start by cleaning your goose meat, making sure no BBs are left inside and the majority of the fat is trimmed off. Cut into 1/2-inch chunks.

2. Cut the pork but into 1/2 inch chunks (Don't trim the pork, include the fat too!).

3. Follow the instructions on the snack stick kit box for steps on grinding the meat and trimmings.

4. Once you've ground the goose and pork together, add in the jalapeños, high temperature cheese, curing salt, and seasoning mix. Mix evenly until all of the ingredients are evenly distributed.

5. Stuff the mixture into the collagen casings, avoiding air pockets and overstuffing (NOTE: these casings are ready to use and no don't need to be soaked in water).

6. Smoke at 200°F until the internal temperature reads 165°F. Rotate the sticks as needed. This does take a while, so kick back and enjoy the smells. (NOTE: cook times vary if cooking venison, elk, or other game).