2nd Time Snack Sticks

[hecklar56]

1st Time: https://www.smokingmeatforums.com/threads/1st-time-snack-sticks.310990/

This time doing 10lbs. Taking about 1.5 lbs and doing a non-spicy portion for my son. The other 8.5lbs will be spicy (hopefully...last batch was awesome but needed lots more kick). Recipe below is for a full 10lb batch, so the amounts I used were adjusted for 8.5 lbs (e.g. used 4.5 TB salt instead of 5).

10lbs meat. 6lb local 80/20 beef, 2lb bison, 2lb pork.

5TB salt
5TB sugar (need to get powdered dextrose)
2tsp cure #1
4TB homegrown cayenne
3 TB Cabelas Garlic Beer Seasoning
1.5tsp garlic powder
1tsp black pepper
1 cup NFDM

Liquid: I'm not using water. Replacing it with tamari/worster/hotsauce to add flavor. Fingers crossed.
1/3 cup Worcestershire (had to look that spelling up lol)
1/3 cup tamari
1/3 cup homemade garlic habanero hot sauce (made from habaneros and carrots/garlic from the garden)
juice from 2 small limes

Using 8oz of pepper jack for the cheese.

Mahogany 20mm casings from hi mountain kit.

More pictures to come, debating whether to smoke them tonight or give them a night in the fridge and do tomorrow. The more bourbon there is the odds of smoking tonight go UP.

Cheers!

 

[bauchjw]

Looking good! Can’t wait to see the results!

 

[hecklar56]

Not enough steam in me to smoke tonight, so they will rest overnight in the smoker...not gonna be lower than 35 in the garage. Lookin good, more to come.

 

[hecklar56]

About three hours in. First 1.5 @ 120, next 1hr @ 130, now smoking @ 140. Hate the winter but love my lil' outdoor kitchen.

 

[pushok2018]

Looks good! Waiting for the final result.... BTW, do you use Morton iodized salt for sticks your ?

 

[BB-que]

1st Time: https://www.smokingmeatforums.com/threads/1st-time-snack-sticks.310990/

This time doing 10lbs. Taking about 1.5 lbs and doing a non-spicy portion for my son. The other 8.5lbs will be spicy (hopefully...last batch was awesome but needed lots more kick). Recipe below is for a full 10lb batch, so the amounts I used were adjusted for 8.5 lbs (e.g. used 4.5 TB salt instead of 5).

10lbs meat. 6lb local 80/20 beef, 2lb bison, 2lb pork.

5TB salt
5TB sugar (need to get powdered dextrose)
2tsp cure #1
4TB homegrown cayenne
3 TB Cabelas Garlic Beer Seasoning
1.5tsp garlic powder
1tsp black pepper
1 cup NFDM

Liquid: I'm not using water. Replacing it with tamari/worster/hotsauce to add flavor. Fingers crossed.
1/3 cup Worcestershire (had to look that spelling up lol)
1/3 cup tamari
1/3 cup homemade garlic habanero hot sauce (made from habaneros and carrots/garlic from the garden)
juice from 2 small limes

Using 8oz of pepper jack for the cheese.

Mahogany 20mm casings from hi mountain kit.

More pictures to come, debating whether to smoke them tonight or give them a night in the fridge and do tomorrow. The more bourbon there is the odds of smoking tonight go UP.

Cheers!

View attachment 516785View attachment 516787View attachment 516786View attachment 516788View attachment 516789

Curious how this recipe turned out?

 

[hecklar56]

Thanks for the comments and apologies for the delay in reply.


Edit: correct picture, can't figure out how to quickly rotate.

Pretty sure we use Morton Iodized but I'd have to double check. They came out pretty well. Struggling with two aspects: spiciness and the casing sliding off and not 'snapping' on bite. In retrospect, simply using 80/20 ground beef was just as good as mixing in the bison and pork.

Next time going to up the spice significantly and I need to research how to better get the stuffing to fuse with the casing...and make that casing a bit more snappy.