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Spicy Stick Recipe

post #1 of 9
Thread Starter 

A friend of mine put this recipe together. I have used it with great success and its broke down into 2 different size batches. I have to give my friend Greg the credit here on this nice recipe.

 

I will be making this recipe today sometime and will post photos.

 

10 Pound Recipe

  • 10 pound lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.)
  • 2 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1)
  • 1 Tbsp Black pepper
  • 1 Tbsp Red chili pepper (I used chipotle)
  • 1 Tbsp Garlic salt
  • 1 Tbsp Accent (optional)
  • 2 tsp Cayenne pepper (add more for additional heat)
  • 1 tsp Paprika
  • 1-1/2 Tbsp Crushed red pepper (I ran thru spice mill just a little to break up seeds) Mill is OPT
     
  • 1 Cup water
  • 6 Tbsp Salt
  • 1-1/2 Tbsp Sugar
  • 1 Tbsp Hot sauce (I used Franks Xhot)
     
  • 2 Tbsp encapsulated citric acid (optional)
  • Sheep or collagen casings 17 – 19mm

 

 

5 Pound Recipe

  • 5 pounds of lean burger (85/15) or venison (If using venison, add 10-15% 5 pounds of lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.)
  • 1 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1)
  • 1-1/2 tsp Black pepper
  • 1-1/2 tsp Red chili pepper (I used chipotle)
  • 1-1/2 tsp Garlic salt
  • 2 tsp. Accent (optional)
  • 1 tsp Cayenne pepper (add more for additional heat)
  • 1/2 tsp Paprika
  • 2 tsp Crushed red pepper (I ran thru spice mill just a little to break up seeds) Mill is OPT
     
  • 1/2 Cup cold water
  • 3 Tbsp Salt
  • 2 tsp Sugar
  • 2 tsp Hot sauce (I used Franks Xhot)
     
  • 1 Tbsp encapsulated citric acid (optional)
  • Sheep or collagen casings 17 – 19mm

Directions:

  1. In a small bowl mix hot sauce, sugar, water and salt together. Stir until sugar and water are completely dissolved.
     
  2. In a separate bowl, mix the rest of the dry ingredients except the encapsulated citric acid. Stir until well blended.
     
  3. Combine wet and dry ingredients with meat and mix well.
     
  4. Just before stuffing mix, in encapsulated citric acid, and stuff mixture into prepared casings. Arrange sausage on racks, and place into your smoker.

     
  5. Apply smoke for 1 1/2 - 2 hours at a cabinet temperature of 150°F-160°F. Then bump the cabinet temperate up to 175°F until internal temperature measures 152°F. At this temperature you will have a fresh snake stick style. Or you can continue until you reach your desired dryness or dehydrate further for Slim Jim like dryness.
post #2 of 9

Thanks for sharing that recipe there Nepas. It sounds like a good one!

post #3 of 9
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

Thanks for sharing that recipe there Nepas. It sounds like a good one!



YW

post #4 of 9

Saved..

 

 Thanks

 

     Craig

post #5 of 9

Looks good to me

post #6 of 9

Sounds like a great hot recipe! got it saved.... What no gunpowder???? LOL

 Thanks nepas

post #7 of 9

looks good.........and hot.........

post #8 of 9

Thanks - just put it into the recipe program for future use

post #9 of 9
Thread Starter 

No gunpowder this time PDT_Armataz_01_05.gif

 

I think i will make jerky out of this recipe.

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