2nd Time Snack Sticks

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

hecklar56

Fire Starter
Original poster
SMF Premier Member
Nov 25, 2019
45
54
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!

IMG_3377.jpg IMG_3379.jpg IMG_3378.jpg IMG_3380.jpg IMG_3381.jpg
 
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.
 

Attachments

  • hang.jpg
    hang.jpg
    141.5 KB · Views: 36
  • smoker.jpg
    smoker.jpg
    123.4 KB · Views: 44
  • Like
Reactions: pushok2018
About three hours in. First 1.5 @ 120, next 1hr @ 130, now smoking @ 140. Hate the winter but love my lil' outdoor kitchen.
 

Attachments

  • garkitch.jpg
    garkitch.jpg
    132.2 KB · Views: 43
  • Like
Reactions: tallbm
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?
 
  • Like
Reactions: hecklar56
Thanks for the comments and apologies for the delay in reply.

tempImageFwKatR.png
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.
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky