Venison Jerky Stick — Teriyaki

The one that converts people. If someone tells you they don't like venison, this is what you hand them.

Why teriyaki and venison work

Teriyaki is sweet and salty at once, and both do useful things to deer meat. The salt draws the depth forward; the sweetness rounds off the mineral edge that puts some people off. What's left is recognizably venison, just easier to like on the first bite.

It's restrained rather than candied — sweet-savory, not sticky. If you've had teriyaki jerky that tasted like a glazed doughnut, this isn't that.

Where the venison comes from

Made with grass-fed, pasture-raised venison from Pāmu Farms of New Zealand — one of the most respected farming operations in the world. Pāmu has been farming New Zealand land since 1886 and runs over 100 farms under formal animal welfare and environmental stewardship commitments, protecting more than 10,000 hectares for biodiversity alongside its livestock operations.

Grass-fed matters more here than anywhere else in the range. The cleaner base flavor is what keeps the teriyaki from having to work so hard.

Who it's for

Venison skeptics. This has the highest conversion rate of anything in the range.

Kids. Sweet enough to read as a treat, no heat at all.

Anyone building a variety pack. Different enough from peppered and mild to earn its own slot.

Why it's blended

Like every wild game meat we carry, this is blended with other meats. There's a regulatory reason as well as a practical one — venison isn't covered by mandatory USDA inspection the way beef and pork are, so blending is what brings the whole product under the federal stamp. It also fixes a real problem: deer is extremely lean, and straight venison makes a dry stick.

How it's made

Hardwood smoked in small batches at Zick's Specialty Meats in Michigan, a family smokehouse running the same recipes for over forty years. No MSG. No fillers. USDA inspected every production day. See exactly what's in it →

See the full venison range, including the sliced peppered jerky.