snack stick recipe pork
In a large bowl mix together ground beef pork sausage mustard seed liquid smoke Worcestershire sauce garlic powder curing salt black pepper caraway seed cayenne pepper paprika chili powder and red pepper flakes. Either 8515 or 9010 lean 1 lb pork butt or pre ground unseasoned pork and 17-19 mm collagen casing or 26 mm sheep or hog.
Spicy Snack Sticks Recipe Spicy Snacks Venison Snack Stick Recipe Beef Snack Stick Recipe
Smoke on prepared smoker at 165 for two hours then 185 for two hours.
. Cook in a 300 oven for about 30 minutes or until internal temperature reaches 165. Wasabi-coated green peas salted peanuts pepperoni-flavored meat snack sticks 1-12 oz each cut into bite-size pieces beef jerky cut into bite-size pieces corn nuts rice c. Tips for Making Smoked Snack Sticks.
Mix water gradually until ground meat comes together. 2In a separate bowl mix the rest of the dry ingredients except the encapsulated citric acid. 1 strand 22 mm collagen casings.
OUR COMMITMENT TO SAFETY QUALITY AND COMMUNITY DURING THE COVID-19. I tried to make ham sticks like Nueskes or Maplewood Meats and came up with this recipe from a canadian bacon recipe. 3Combine wet and dry ingredients with meat and mix well.
Always use a sharp grinder knife and plate. When it comes to snack sticks what temperature should they be. Stir until well blended.
Combine ground meat with all remaining ingredients except casings in a large mixing bowl mixknead thoroughly up to 2 minutes. Hung sausage and set in the smokehouse to dry for ½ hour no smoke Increase temperature to 130 F and smoke for 1 hour dampers closed 75 Increase temperature to 150 F and smoke for 1 hour. Mix 1 tbsp 1-12 tsp Hi Mountain Snackin Stick Seasoning and 2 tbsp of.
The venison and pork should be cut into 1 inch chunks. The 1oz package is the perfect on-the-go snackit easily fits in your pocket purse backpack or gym bag too. Start the initial grind with a 38in 10mm grinder plate then grind a second time through a 18in 3mm grinder plate.
Stir until sugar and water are completely dissolved. To season use 1 cup cold distilled water 1 cup non fat dry milk 5 Tbsp salt 2 tsp cure 1 level teaspoons 4 Tbsp each jalapeno pepper powder dehydrated jalapeno pepper and dehydrated bell pepper Its. I begin by cooking at a low temperature of 145 to 150 degrees for an hour then raise the temperature to 170 degrees and cook until the snack sticks reach an internal temperature of 150 degrees.
Cover and refrigerate overnight. Mix about ½ teaspoon of liquid smoke into venison if you would like to add smoke flavor. 3 teaspoons garlic granules.
If you dont have a smoker or grill these snack sticks can be made in a conventional oven. 3 teaspoons celery seed. Grind trimmings with the pork fat seasonings curing agent and high-melt cheese at 7mm then twice at 45mm.
Grind the venison and pork cubes into 1 inch cubes. 1In a small bowl mix hot sauce sugar water and salt together. Youll need 9 lbs ground beef.
1 cup cold water. 1 tablespoon cayenne pepper. Stuff ground meat into casings.
4Just before stuffing mix in encapsulated. This will help you retain a better particle definition color and help prevent any smearing of the meat. Satisfy your hunger with our Original pork beef stick and cheddar cheese combo stick.
Cook the links in the oven or on a smoker. Set smokehouse to 120 F. 12 cup Flavor Binder 86.
For the next three days knead meat for 5 minutes then return it to the refrigerator. Always refer to your manufacturers instructions for smoking times and temperatures but as a general rule our recommend processing schedule is. 1 lb of ground pork butt 1 TBS TQ 1TB brown sugar 12 tsp garlic powder 12 tsp onion powder 14 tsp basil 12 tsp honey Mix stuff in sheep casings and smoke to an IT of 155.
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