This is my go to recipe for snack sticks. I let the casings sit in the fridge overnight. Is this possibly because my starting smoke temperature is too high? Increase the temperature in 10 degree increments every hour until it is 180 F. Smoke the meat to an internal temperature of 155 F. Plunge the meat in ice water to stop the cooking. You will also need a meat grinder, one medium and one fine (3/8- and 1/4-inch) sieve plate, a couple of tubs to catch, store and mix the meat, and a stick filler attachment to your grinder. That sounds great! Privacy Policy, Look forward to seeing you next time you are looking for an outdoor cooking recipe. Put the pork in the freezer for 45 minutes. Learn how your comment data is processed. Thanks for sharing your recipe! Place in crock pot. This means that every time you visit this website you will need to enable or disable cookies again. Willie's Snack Stick Seasoning Excalibur Seasoning. Thanks for letting me know! See more ideas about deer recipes, venison, venison recipes. Wash and scrub carrots and potatoes and diced into 3/4 inch chunks. Three nice things to have are a foot pedal for the grinder, a mixing bucket and a smoker. It is important to use glass, ceramic, or plastic bowls when mixing your meats with the fast cure. Hang them at room temperature for a couple of hours. Snack sticks can be made out of almost any meat block but you can’t treat an all-beef or pork snack stick the same as the one you are making out of a deer you got last weekend! Required fields are marked *. When I use my grinder to stuff casings, I never have good results. I used my dedicated LEM Sausage stuffer to put the sausage in 17  mm (1/2 inch) collagen sausage casings. After smoking, let cool then cut into 7-inch (18cm) sticks. It just doesn’t go low enough in temperature to guarantee a good texture. They are easy to prepare ahead of time, but will add a gourmet treat to your cookout. If you do not have a way to "naturally" smoke your Your major problem is your smoker doesn’t go low enough. I love it when people change recipes to make them their own! My pellet smoker does not go down to 140 F which it temperature I start my snack sticks at so I fired up my WSM mini to 140 F. I get that low temperature by putting a row 4 briquets wide around the edge of the fire pan. you need to be using smoked meat stabilizer. Here is a good look at a slice of the sticks. if you would want to use Tenderquick, I suggest you use 1 1/2 teaspoon of Tenderquick per pound and reduce the kosher salt buy 1 1/2 teaspoons (use 7.5 ml per 500 grams and reduce the kosher salt by 7.5 ml). I grind up some fatty pork shoulder steaks through the medium plate on my grinder. Where do you get 1/2” pepperoni casings ? You can use any curing salt that is 93.75% salt and 6.25% nitrites. I am using a 32 meat grinder with a electric motor I smoked the sticks at 140 F for one hour. I really suggest you get a dedicated stuffer. For a meat cure, I’d like to use Morton Tender Cure (on hand), 1 tblspn / pound. Tie both sides of the flat spot with butcher string. Lightly smoke for 4 hours. David, Your email address will not be published. I put the meat in the fridge for an hour. You are correct. All rights reserved. How to Make Beef Sticks at Home - Two Delicious Recipes to Try https://www.mortonsalt.com/article/meat-curing-beef-salami/, Episode 39 – You Can Make It – Marinara Sauce, Kootenay Pit Beef, Peanut Butter Chip Blondies, 500 grams (1 pound) lean ground beef or game meat, 2,5 grams (2 ml) (0.088 ounces (2/5 tsp)) Prague powder #1, 13 ml (2 1/2 tsp) (16.6 grams) kosher salt, 5 ml (1 tsp) (5.2 grams) buttermilk powder, 2 ml (1/2 tsp) (1.4 grams) ground dried Chipotle, 2 ml (1/2 tsp) (0.85 grams) dried chili flakes, 2 ml (1/2 tsp) Sriracha or 1 ml (1/4 tsp) Tabasco, 8 feet of 17 mm (1/2 inch) collagen casings. I am looking forward to trying this recipe! Do you have a recipe for like 10 or 20 lb batch? See more ideas about snack stick recipe, snack sticks, sausage making recipes. Use the stuffing tube on your meat grinder to fill the collagen casings. I love these snack sticks. I have used fermento in a recipe that was for making sticks and I was not happy with the results. Although I call them spicy they are not burn your mouth hot. From No Salt Spaghetti Sauce to Jam Jam Cookies. I have a batch smoking right now. It was easy – we had the ingredients on hand and are happy with the results. I am pretty sure that 1 tablespoon of Tender Quick per pound is way too much. A.C. Legg Custom Blended Seasonings - Bayou Snack Stick Mix for 10 Pounds of Meat - 9 Ounces - Includes Cure Pack 5.0 out of 5 stars 2 $7.99 $ 7 . If you are grinding your own meat, trying freezing it for up to 30 minutes, to make it easier to grind. I also substituted home ade chile piquin sauce instead of tabasco. Over 2324 snack sticks recipes from Recipeland. Mix the meat, seasonings , Sriracha and water together by hand. Thank you! What kind of hardwood are you using for the smoke? Combine ground meat with all remaining ingredients (except casings) in a large mixing bowl, mix/knead thoroughly up to 2 minutes. Thanks again for the Big Wow Factor!! | Put the meat in the bowl of a stand mixer with a paddle attachment. https://www.tasteofhome.com/collection/brilliant-recipes-for-food-on-a-stick Thanks again! Thanks Great recipe thanks OFG! This website uses cookies so that we can provide you with the best user experience possible. On the 4th day - Mix again and shape into 5 rolls. It is supposed to be 0.85 grams. However, the smoke taste really adds to these sticks. You can do this in your oven and they will be very tasty. Sometimes it is helpful to pass the meat through the grinder twice. It will be a touch saltier than mine as Tenderquick is finer than Kosher salt but it will be close. It is the perfect heat. am i missing something. Hi OFG, I wouldn’t eliminate it. That will be more fun! The problem with using Tenderquick is it has a lot more salt and you will have to reduce the salt in the recipe. Grilled Shrimp and Smoked Sausage Skewers are inspired by lazy summer days hanging out with friends at the park. and contains the correct amount of Sodium Nitrite [Quick Cure]. 99 ($0.89/Ounce) We are using cookies to give you the best experience on our website. Make changes if needed. Cover, and refrigerate overnight. Whats people lookup in this blog: While the sausage stuffing parts are getting cold, pull the snack stick mix out of the refrigertor and mix in 1 cup of high temp cheddar cheese. The shredded coconut coating provides a crisp, sweet flavor that goes perfectly with the sweet chili dipping sauce. She Who Must Be Obeyed says I golf too much. When I golf, I find myself getting peckish around the 11th hole and I like to have something in my bag. If using game, grind it as well. Snack Sticks are a meat snack and semi-dried sausage that are stuffed into a small diameter casing. It is so kind of you to let me know! Appreciate the quick response. Sounds great! I mix for 3 minutes at medium speed. Willie's is a favorite of everyone looking for an excellent classic tasting snack stick, try adding some encapsulated citric acid to give it a little twang or enjoy it plain. They have a great bite and texture. I put some chunks of hickory on the coals for smoke. I have never tried chile piquin sauce but I have looked it up. With the snack sticks you need to really keep an eye on them because you can fat them out real fast if you get the cabinet temp over 170-175. Snack Sticks make the very best meat snacks. Add snack stick mix to sausage stuffer … Posted: (4 days ago) NOTE: Paul Fowler uses at 70/30 Beef/Pork Mix and does not use the ECA (Encapsulated Citric Acid) mentioned in the original recipe below. These have the fat content that give the snack sticks a nice texture. Sigh. All rights reserved © 2017 Bush Cooking. https://www.realtree.com/timber-2-table-wild-game-recipes/venison-snack-sticks Any idea what is going on. batch of Beef or Deer Snack Sticks. If you disable this cookie, we will not be able to save your preferences. Rosa Chadek May 21, 2018. Otherwise, I use lean ground beef. Check if you oven has a warm setting around 140 or 150 F. If so, you could do one hour at 140 in your oven, then an hour of 150 and then into the smoker at 160 F. I had the same problem with my pellet smoker. Just like the classic cheese and olives snack pairing, this dessert incorporates that idea using goat cheese frosting and candied olives on top of a chocolate cake.This recipe is by Stacey Ballis and was originally published in the Chicago Tribune. Snack stick seasoning venison snack sticks snack stick seasoning smoked venison snack sticks with. I can’t wait for the Grand Daughters to try them. Retired guy here in northern MN wanting to make some beef snack sticks. See more ideas about Sausage making recipes, Homemade sausage, Homemade sausage recipes. This is the perfect snack to try with a glass of red wine on the side. My smoker only goes down to 160 degrees, my first batch is “loose” it has great flavor but the meat isnt bound tight. Snack Stick Seasoning Venison Slim Jims How To Make Snack Sticks You I mix the seasonings into the ground meat and mix it by hand for a minute or so. You can find out more about which cookies we are using or switch them off in settings. what model LEM stuffer do you use for your snack sticks I’ve been reading and some say it’s difficult to stuff the 17mm casings with any manual stuffer.. First, I get all my meat very cold by putting it in the freezer for 45 minutes. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is.
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