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Made Snack Sticks yesterday

post #1 of 13
Thread Starter 

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

 

snackstix122310B.jpgsnacksticclose.jpg

 

post #2 of 13

It looks awesome beercheer.gif

post #3 of 13

that looks very good

post #4 of 13

Nice looking sticks! Thanks for the recipe also.

post #5 of 13

Great looking sticks!

post #6 of 13

Great Looking sticks and thanks for the recipe...

 

 

Is that the Grizzly 5# Stuffer in the pic?

post #7 of 13

thanks for the recipe and the q. nice work

post #8 of 13

icon_cool.gif

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.

post #9 of 13

Nice looking sausage!   drool.gif

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?

post #10 of 13
Quote:
Originally Posted by Arnie View Post

Nice looking sausage!   drool.gif

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?


 

non far dry milk or soy protien concentrate helps bind the meat together and retain the natural juices 


 

post #11 of 13
Thread Starter 
Quote:
Originally Posted by Arnie View Post

Nice looking sausage!   drool.gif

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?


I think, normally, powdered milk acts as a "binder"?   I used the powdered buttermilk to add some "tang" to the sticks.

post #12 of 13
Thread Starter 
Quote:
Originally Posted by Beer-B-Q View Post

Great Looking sticks and thanks for the recipe...

 

 

Is that the Grizzly 5# Stuffer in the pic?



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

post #13 of 13

Great looking sticks there Boatnut!!!

 

Gotta taste great too!

 

 

Bear

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