Venison Jerky Stick — Spicy

Real heat, not a warm finish. If you've been disappointed by jerky that promised spicy and delivered a suggestion, start here.

Heat that has somewhere to go

Venison is lean and clean-flavored, which makes it a better base for heat than beef. There's no fat coating your palate and blunting the spice, so the burn arrives sooner and reads sharper. What's underneath is still recognizably venison — the heat sits on the meat rather than replacing it.

This is genuinely hot. Not a novelty-hot gimmick, but not gentle either.

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.

Who it's for

People who order everything spicy. This will hold up.

Anyone who wants heat that doesn't bury the meat. The venison is still there underneath.

Anyone bored of peppered. Same meat, considerably more going on.

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 gives the heat something to sit on; straight venison is too lean to carry this much spice well.

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 →

Too much? Mild is the same meat without it. See the full venison range.