Chipotle snack sticks recipe?

[archeryrob]

I have a bunch of Jalapenos I smoked in to Chipotle this summer. I have a bunch of ground deer meat. I want to make snack sticks and bologna and make a pepper flavored mix but am looking for ideas on the recipe. I want to do mainly the Chipotle and not a lot of other peppers except some black maybe.

I am looking for thoughts and idea on it? Then they will get a heavy smoking in the smokehouse. :)  

 

[crazymoon]

AR, Maybe there is a recipe in the search box above that you can tweak to your liking ! Hit the magnifying glass in the above right corner.

 

[archeryrob]

Why thank you. 

 But I already did that and found a few from Nepas, but I was trying to focus more on the Chipotle as the flavor and not the other heat. That is why I asked in a separate thread as for references and ideas anyone might have in altering recipes or ideas in that form. 

 

[driedstick]

I use a pre made mix from PS Seasonings really good and not hot. I do not have a hand made mixture,, but if you got one from Nepas and you don't like it that hot then PM him and see what he would suggest on cutting back the heat and more Chipolte flavor on that one recipe or others. 

 

[archeryrob]

I ended up using this recipe for 10 pounds. I was good and it is a good starter. It has a mild pepper flavor that anyone can Handle. Now I will be doing other batches in the future and experimenting with heat on some of them. I did not use the ECA

http://chopandbrew.com/recipes/spicy-beef-stick-snack-stick-recipe/

Greg’s Spicy Beef Sticks
10 pound recipe (5# recipe below)
10 pound burger or venison (85/15)
(Venison can also be used, just add 10-15% beef or pork fat to the venison.)
2 tsp. Pink Instacure
6 Tbls. Salt
1 Tbls. Black pepper
1 Tbls. Red pepper (I used chipotle)
1 Tbls. Garlic salt
1 Tbls. Accent (optional)
1-1/2 Tbls. Sugar
2 tsp. Cayenne pepper (add more for additional heat)
1 tsp. Paprika
1-1/2 Tbls. Crushed red pepper (I ran thru spice mill just a little to break up seeds)
1 Tbls. Hot sauce (I used Franks Xhot)
1 Cup water (mix hot sauce into water with sugar and salt)
2 Tbls. Encapsulated citric acid (optional)

Mix hot sauce, sugar, water and salt together.
Mix other dry ingredients well except ECA.
Put wet and dry ingredients on meat and mix well.
Just before stuffing mix in ECA.
Stuff into sheep casings or small stick size casings (17-19mm).
Smoke 1-1/2-2 hours at 150-160 F. Then bump temp up to 175 till IT measures 152 F. Continue until desired dryness or dehydrate further for slim jim like dryness. Can stop at 152 IT for fresh snack stick style.

 

[allingamer]

Sounds like a good recipe to me

 

[archeryrob]

It is good, but just need more chipotle for those of us that like the heat. 

  I did it with 50 deer and 50 beef with 73% ground fat mixture and it had and very nice texture and consistency. 

The small 1/2" tubes really strain the stuffer.