Made Snack Sticks yesterday

Discussion in 'Sausage' started by boatnut, Dec 24, 2010.

  1. I made up 10lbs of snack sticks yesterday.   5lbs were  60/40 venison/pork butt and the other 5 lbs was 80/20 chuck/pork butt.   All had high temp cheddar cheese in them.   Lotta work but they came out pretty tasty.   I borrowed a stuffing tube from a buddy that measured 3/8 at tip but then tapered wider.  I was able to get about an 1 1/2" of compressed collagen casings on it which  yielded about 6' of stick each time.  I used 19mm casings.   here are a few pics and recipe I used

    7 lbs ground chuck roast
    3 lbs ground pork butt
    1 pound hi temp cheddar (optional)
    3 TB kosher salt
    4 TB paprika
    2 Tsp pink salt or "insta cure #1
    6 TB ground mustard
    1 Tsp black pepper
    1 Tsp white pepper
    1 Tsp ground celery seed
    1 TB mace
    1 Tsp granulated garlic
    1 Tsp granulated onion
    1 Tsp cayenne

    1.5 oz's dextrose powder (optional)
    6 oz's powdered buttermilk

    1 to 2 cups liquid. I used 1 cup red wine in which I dissolved the pink salt. the mixture was till pretty dry so I added another cup of ice water.

    Stuff into collagen casings and hang in cool place overnight or for few hours.   Place in smoker with NO smoke for an hour at about 120.   add wood and gradually increase temps over 4 or 5 hr period till internal temp is 155-160.    smoker temp should not exceed 180.   rinse with cool water then hang again for several hours in cool place

    [​IMG][​IMG]
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks awesome [​IMG]
     
  3. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    that looks very good
     
  4. captsly

    captsly StickBurners

    Nice looking sticks! Thanks for the recipe also.
     
  5. werdwolf

    werdwolf Master of the Pit OTBS Member

    Great looking sticks!
     
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Looking sticks and thanks for the recipe...

    Is that the Grizzly 5# Stuffer in the pic?
     
  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    thanks for the recipe and the q. nice work
     
    Last edited: Dec 25, 2010
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Well your snack sticks turned out really gret looking and I'm glad that you like them too. Now it's always good to see another new sausage maker out there.
     
  9. arnie

    arnie Smoking Fanatic

    Nice looking sausage!   [​IMG]

    I'm new to sausage making.

    I see several recipes use some type of powdered milk in them.

    What does powdered milk add to sausage?
     
  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    non far dry milk or soy protien concentrate helps bind the meat together and retain the natural juices  
     
  11. I think, normally, powdered milk acts as a "binder"?   I used the powdered buttermilk to add some "tang" to the sticks.
     

  12. yes , the stuffer is a 5# Grizzly.  works great, although at times, I wish I had more capacity.
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great looking sticks there Boatnut!!!

    Gotta taste great too!

    Bear
     

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