Shelley, here are two more.Snack Sticks
- Combine ground meat with all remaining ingredients (except casings) in a large mixing bowl, mix/knead thoroughly up to 2 minutes.
- Taste test by frying a small quarter-size patty to see if you approve of the flavor as is. Make changes if needed.
- Stuff seasoned meat mixture into 22MM-26MM collagen casings or 22-24MM sheep casings.
- Directions for Oven Processing
- Directions for Smoker Processing
- After oven or smoker processing remainder should be frozen until needed.
- True venison lovers can grind together 9 lbs. of trimmed venison and 1 lb. of fresh beef fat for the above recipe.
Only The Best Sausage and
Snack Stick Recipe
I was asked to share a snack stick recipe that I use so here it is. Please bear in mind that this is still in the developement stage. I get a lot of requests for the sticks from friends and family but I haven't figured out if it's because they're really good or because they're free. [IMG]file://C:\Program Files\Common Files\Microsoft Shared\Stationery\images\smilies\wink.gif[/IMG]
All amounts are per lb
of Powdered Milk
1/8 Cup of Dark Brown Suger
1/8 Cup of Worchestershire Sauce
1/4 Cup of Soy Sauce
1/4 TSP Dry Mustard
1/4 TSP of Black Pepper
1/4 TSP of Liquid Smoke
I usually smoke these at 175 for about an hour and then kick the temp up to 200 until the internal temp of the sticks reach 165. I have tried using cherry and apple but we prefer hickory along with 3 or 4 briquets of Kingsford charcoal in the wood box. ( I use a GOSMS and we like the flavor of charcoal).
As you can see this is a simple basic recipe, nothing special at this point but the sticks are good. I was having a problem with the sticks being really dry after smoking but I think I've got a handle on that with the addition of the powdered milk. I also found that if I allow the sticks to cool for about an hour and then put them in zip lock bags and into the refrigerator there is condensation and a lot of the moisture and flavor is retained. They are much better after 3 or 4 days but who can wait that long.
I know there is always room for improvement and there is real talent in this forum so if anyone has any suggestions or tips I'd really appreciate hearing them.
Have a good one.
MikeI'm pretty sure this is from the forum.