Garlic and pepper snack sticks

Discussion in 'Beef' started by arronbutler88, Oct 8, 2016.

  1. arronbutler88

    arronbutler88 Fire Starter SMF Premier Member

    Finally able to get back out to smoke something it has been a while. Decided to make some garlic and black pepper snack sticks. I use garlic powder, fresh ground black pepper, onion powder,ground red pepper, celery salt, worchestershire, brown sugar and a little soy sauce. Its a simple but great snack stick. I use a 90/10 all beef sirloin. Coarse then fine grind.
     
  2. arronbutler88

    arronbutler88 Fire Starter SMF Premier Member

     
    crazymoon likes this.
  3. smokin jay

    smokin jay Smoking Fanatic

    Looks great!
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They look delicious!

    Al
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Nice sticks.

    [​IMG]  
     
    Last edited: Oct 10, 2016
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Very nice,,,,, I need to restock my supply  

    Looks great 

    A full smoker is a happy smoker 

    DS
     
     
  7. smokeymose

    smokeymose Master of the Pit

    Fine looking sticks, Arron! What are you using for casings?
     
  8. nice lookin sticks there

    dannylang
     
  9. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty looking sticks!
     
  10. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sounds like a good mix!  They came out looking really nice as well.
     
  11. Do you use the encapsulated citric acid?  I love snack stick but cant get mine to turn out quite right.  The casing gets lose and the meat is just missing that certain something.  Yours look wonderful what pointers do you have for a snack stick newbie.
     
  12. Them look great. I like the ingredients you use sounds simple but good. what kind of cure do you use?
     
  13. chef willie

    chef willie Master of the Pit OTBS Member

    hardly on here anymore but I noticed your request. I have & have not used the ECA...dealers choice IMO. I've gone from a timed smoke to an overnight in the smoker with my sticks (regardless of which flavor or meat) and have never looked back as they say. Using the best quality ground beef also really made a difference, IMO, in my sticks. I now use/prefer the 80/20 ground chuck in the tubes from my least favorite store Wal-Mart at roughly 3 bucks a pound. Gotta have some fat in there but the cheaper grade I didn't like & the 90/10 seemed a little dry to me. regardless, try this one if u wish. I ALWAYS use the NFDM, 1 cup per 5 pounds, and always use a cup of beer or wine to blend all the dry ingredients before adding to the blob of meat as water brings nothing to the party, IMO....HTH, Willie

    http://www.smokingmeatforums.com/t/248602/pepperoni or

    http://www.smokingmeatforums.com/t/248002/my-first-kabanosy
     
    paprika pal likes this.
  14. jakester

    jakester Smoke Blower

    These look awesome! Wish i could make some.
     
  15. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    AB88, Nice looking sticks !!
     
  16. one eyed jack

    one eyed jack Master of the Pit

    Saddest thing I've read in a good while,  but what the heck,  I ain't on here much anymore either.

    Thanks for all your past advise Chef W  [​IMG]
     
  17. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Nice looking sticks, keep up the good work!
     
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Super sticks, Sir!

    Disco
     
  19. dave17a

    dave17a Smoking Fanatic

    Mouth's awatering. Whats the steps on cooker? Just cooked with smpke and brought in?
     
  20. Awsom im getting ready to make a run of deer snack sticks myself.
     

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