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Stayhots pepper jack snack sticks

post #1 of 18
Thread Starter 

I made my first sticks with pepper jack cheese and did they turn out AWESOME!! I've made a ton of sticks with a few other recipes that I perfected over the years but I really wanted something with cheese in them and a little heat as well. I used a custom blended black pepper snack stick mix from a local vendor and to it I added 3 #'s ground pork shoulder, 2 pounds ground venison, cure #1, cayenne pepper, white pepper, 1/3cup ice water and 3/4# diced up pepper jack cheese that I sliced first then diced up in my egg slicer (worked great).

 

 

 

700

 


Edited by Stayhot - 8/7/13 at 4:52am
post #2 of 18
Quote:
Originally Posted by Stayhot View Post

I made my first sticks with pepper jack cheese and did they turn out AWESOME!! I've made a ton of sticks with a few other recipes that I perfected over the years but I really wanted something with cheese in them and a little heat as well. I used a custom blended black pepper snack stick mix from a local vendor and to it I added 3 #'s ground pork shoulder, 2 pounds ground venison, cure #1, cayenne pepper, white pepper, 1/3cup ice water and 3/4# diced up pepper jack cheese that I sliced first then diced up in my egg slicer (worked great).

worthless.gif

David

post #3 of 18
Thread Starter 
How do you do that I have pictures to post but no idea how???
post #4 of 18

Is this what you were working on when you asked about the ECA?

post #5 of 18
Thread Starter 
No that was just for my info because I have read alot of different storied about it's uses.
post #6 of 18

On the tool bar there is a little square that says insert image if you hover your cursor over it. It then prompts you to upload and then asks you find the picture in one your picture folders. Highlight pictures and hit submit. It can take a few minutes.

post #7 of 18
Quote:
Originally Posted by themule69 View Post

worthless.gif

David

 

x2!
post #8 of 18
Quote:
Originally Posted by Stayhot View Post

How do you do that I have pictures to post but no idea how???

...........................................................................................................................................................^click on the thing above the arrow. Then add the pics....................................................................................................................................... ^

............................................................................................................................................................^

The 8th from the right.

Happy smoken.

David

post #9 of 18
Thread Starter 

the reason I couldn't see the edit toolbar is because my internet browser was out of date, now all is good!! Thanks guys. 

post #10 of 18
Quote:
Originally Posted by Stayhot View Post

I made my first sticks with pepper jack cheese and did they turn out AWESOME!! I've made a ton of sticks with a few other recipes that I perfected over the years but I really wanted something with cheese in them and a little heat as well. I used a custom blended black pepper snack stick mix from a local vendor and to it I added 3 #'s ground pork shoulder, 2 pounds ground venison, cure #1, cayenne pepper, white pepper, 1/3cup ice water and 3/4# diced up pepper jack cheese that I sliced first then diced up in my egg slicer (worked great).

 

 

 

700

 

Looks great! what casing did you use?

Thanks for adding the pics

Happy smoken.

David

post #11 of 18
Thread Starter 

I used 21mm mahogany casings. I will add more pictures tonight so everyone can see a cut shot.

post #12 of 18

Pics are added and the sticks look great! Nice job!

post #13 of 18

Could you share step by step guide to tell me how you made these please, they look delicious!Where can I find a similar spice?

post #14 of 18

looks like your sticks turned out fantastic! way to go! 

I hope what I told ya helped out  did you use high temp cheese or regular?

post #15 of 18
Thread Starter 

After a little reading online and 10 beers later I thought the way I would go was regular good quality pepper jack. I sliced it appx 1/8" thick then did the criss cross cut in my hard boiled egg cutter, the type with the wires that cut, worked perfectly!! Not bringing the temp up so high like you would on the grill cooking brats etc I personally don't see the need to spend so much $$ on the high temp cheese, just my opinion. Plus you have such a variety of cheeses to choose from.

post #16 of 18
Looking Good. You need to try some LavaJack cheese from http://www.butcher-packer.com/ , up here in Detroit. It's pepper jack with a slight hint of Habinaro's, if you want some heat. And its high temp so it won't melt in the smoker.
post #17 of 18
Thread Starter 

No problems at all with melting in my smoker and regular cheese is substantially cheaper than the high temp cheese. I would opt for the high temp if I was using it in brats or other types of sausage that gets hotter that 150 degrees. 

 

post #18 of 18

Looks good - nice job

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