BGKYSmoker
Nepas OTBS #242
Original poster
Staff member
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OTBS Member
★ Lifetime Premier ★
Group Lead
Snack Sticks
2 lb. Ground beef
2 lb. Beef trim (opt)
1 lb. Pork trim or fatty pork butt (opt)
(Or you can use store bought 80/20 GB 5 lbs) Buy the good GB at Sams in the large clear chub.
1 cup Dry milk powder.
2 Tbs. Salt non iodized
1 Tbs. Sugar white table
2 Tbs. Paprika or hot paprika
2½ tsp. Phosphates, Ames Phos
1 tsp. Cure # 1
1 tsp. Sodium erythorbate
2 tsp. Ground black pepper
1 tsp. Garlic powder
1 tsp. Marjoram, ground
1 tsp. Nutmeg, ground
1 tsp. Ginger, ground
½ tsp. Cayenne (if you like hotter add 1 tsp)
1 cup Water Cold distilled
15 to 20mm collagen casings
Method:
1. Place the salt, cure and phosphates into a spice mill
and pulverize to a fine powder.
2. Cube and partially freeze the meats and grind
through a medium (10mm or 3/8”) disk, then
regrind through a fine (4.5mm or 3/16”) disk.
(if meat is store bought ground there is no need to grind)
3. Add the meats, salt, cure, phosphate mix along with the remaining ingredients to the ground meat, add water
mix for about 3 minutes until the paste is very tacky, Stuff into casings and smoke
2 lb. Ground beef
2 lb. Beef trim (opt)
1 lb. Pork trim or fatty pork butt (opt)
(Or you can use store bought 80/20 GB 5 lbs) Buy the good GB at Sams in the large clear chub.
1 cup Dry milk powder.
2 Tbs. Salt non iodized
1 Tbs. Sugar white table
2 Tbs. Paprika or hot paprika
2½ tsp. Phosphates, Ames Phos
1 tsp. Cure # 1
1 tsp. Sodium erythorbate
2 tsp. Ground black pepper
1 tsp. Garlic powder
1 tsp. Marjoram, ground
1 tsp. Nutmeg, ground
1 tsp. Ginger, ground
½ tsp. Cayenne (if you like hotter add 1 tsp)
1 cup Water Cold distilled
15 to 20mm collagen casings
Method:
1. Place the salt, cure and phosphates into a spice mill
and pulverize to a fine powder.
2. Cube and partially freeze the meats and grind
through a medium (10mm or 3/8”) disk, then
regrind through a fine (4.5mm or 3/16”) disk.
(if meat is store bought ground there is no need to grind)
3. Add the meats, salt, cure, phosphate mix along with the remaining ingredients to the ground meat, add water
mix for about 3 minutes until the paste is very tacky, Stuff into casings and smoke
