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Best Snack Sticks

djreaction

Newbie
29
10
Joined Jun 21, 2007
Hey all,

I'm going to be making a bunch of snack sticks this deer season.  What is the best snack stick out there?  I have made Cabelas snack stick (the "Hot" one). It was very good and would buy it again.  Since this is the only one that I made, I was curious if there is a better one out there, either for price or taste. 

I was on the LEM site and Butcherpacker. LEM is cheaper and butcher packer was a few more dollars than Cabelas. If you have made different brands, your input is appreciated. If you have your own recipe, I'm all ears too.

Thanks for the help all!
 

big guy

Fire Starter
44
11
Joined Jan 12, 2008
Here is my fav.

Pepperetts


 



 


8 Lbs. Pork shoulder

7 Lbs. Venison

6 Tbs.   Salt

4 Tbs. Paprika

1 Tbs. Chile powder

1.5 Tbs. Cayenne pepper

1 Tbs. Crushed red Chile flakes

1.5 Tbs.   Black pepper

1 Tbs. White pepper

1 Tbs. Prague powder #1

1 Tbs. Mace

1 TbsSpecial meat binder

1.5 Tbs. Sugar

3 Tbs. Ground Mustard

3 Tbs. Ground Coriander

6 Tbs. Milk powder

1 1/2 cups Fermento or powdered buttermilk

1 liter cold water


 


Grind meats through a fine plate, re grind to mix. Add spices and water, mix well.. Stuff into 22mm collagen casings. Link into 10 “ lengths. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs @150 F. Increase smoker to 175 F and smoke to 150 internal. Allow to cool. Then hang to dry to desired texture..


 



   


 


 



 



 



 
 
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djreaction

Newbie
29
10
Joined Jun 21, 2007
Those look great! Keep the recipes coming, we can make this a sticky!

How do these compare to the commerical packages you can purchase?
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
38,279
10,983
Joined Sep 12, 2009
djreaction,

You could try my recipe for beef sticks.

Just click on the step by step in my signature below marked "Unstuffed Beef Sticks".

Then substitute a mixture of 80% Venison & 20% Pork fat, instead of the 80/20 Beef.

You don't have to make them "unstuffed". You can stuff them however you always do.

Everybody who has tried that recipe has loved them.

Bear
 

colorado007

Newbie
4
10
Joined Nov 4, 2010
The Hi-Country brand is very good also.  Haven't tried the others mentioned so have nothing to compare too other than the Hi-Country ones got eaten like there was no tomorrow!  Hi-Country is also available at our local Sportsman's Warehouse which was convenient.
 

arnie

Smoking Fanatic
649
14
Joined Feb 20, 2010
I use Hi-Mountain, but I add 1 TBS crushed red pepper flakes per 5 lbs meat
 

fourthwind

Master of the Pit
OTBS Member
SMF Premier Member
1,203
12
Joined Mar 12, 2009
I had a friend do a batch using 70% Pronghorn, and 30% pork shoulder.  He used a 50 / 50 mix of the Sausagemaker Hot pepper snack stick mix and the BBQ snack stick mix.  They came out incredible!  By far the best I have ever had.  Here is the site link http://www.sausagemaker.com/seasonings-1.aspx
 
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bbull55

Newbie
1
10
Joined Dec 11, 2012
Just tried these yesterday, came out just as I remembered by neighbor doing them. Been searching for this "slimmie" recipe for a long time. Thanks for the recipe. Only mods I made were that I used soy protein concentrate in place of the special meat binder and I didn't have ground corriander so I just used cilantro. Best straight out of the smoker while the casing still has that nice "snap" to it!!!
 

countryboy-q

Fire Starter
51
11
Joined Feb 21, 2014
Here is my fav.

 


Pepperetts

How is the heat in this?


 


 

[SIZE=14pt]8 Lbs. Pork shoulder[/SIZE]



[SIZE=14pt]7 Lbs. Venison[/SIZE]



[SIZE=14pt]6 Tbs.  Salt[/SIZE]



[SIZE=14pt]4 Tbs. Paprika[/SIZE]



[SIZE=14pt]1 Tbs. Chile powder[/SIZE]



[SIZE=14pt]1.5 Tbs. Cayenne pepper[/SIZE]



[SIZE=14pt]1 Tbs. Crushed red Chile flakes[/SIZE]



[SIZE=14pt]1.5 Tbs.  Black pepper[/SIZE]



[SIZE=14pt]1 Tbs. White pepper[/SIZE]



[SIZE=14pt]1 Tbs. Prague powder #1[/SIZE]



[SIZE=14pt]1 Tbs. Mace[/SIZE]



[SIZE=14pt]1 TbsSpecial meat binder[/SIZE]



[SIZE=14pt]1.5 Tbs. Sugar[/SIZE]



[SIZE=14pt]3 Tbs. Ground Mustard[/SIZE]



[SIZE=14pt]3 Tbs. Ground Coriander[/SIZE]



[SIZE=14pt]6 Tbs. Milk powder[/SIZE]



[SIZE=14pt]1 1/2 cups Fermento or powdered buttermilk[/SIZE]



[SIZE=14pt]1 liter cold water[/SIZE]






[SIZE=14pt]Grind meats through a fine plate, re grind to mix. Add spices and water, mix well.. Stuff into 22mm collagen casings. Link into 10 “ lengths. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs @150 F. Increase smoker to 175 F and smoke to 150 internal. Allow to cool. Then hang to dry to desired texture..[/SIZE]







  




[SIZE=14pt] 
[/SIZE]













 
 
Last edited:

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