• 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.

Finally got a snack stick recipe that I love.

rich-

Meat Mopper
296
15
Joined Feb 14, 2011
I started with Bear Carver's recipe for his Bear Loaf, and did several mods to it untill I have what I like for a very good flavored snack stick. Here is what I have come up with.

5 #  ground meat or your choice

1 Tbls       Blk Pepper

1 Tbls       Red Pepper Flakes

1 Tbls       Whole Mustard seed

1 Tbls      Crushed Fennel

1 Tbls      Crushed Anis

1 Tbls      Garlic powder or granulated Garlic

1 Tbls      Onion Powder or Granulated onion

1 Tbls      M S G

2 Tbls      Paprika

1 tsp        Cayenne pepper or to taste

Mix all the above ingredients together in a separate

bowel

In a separate Bowel Mix

4 tsp      Sea or Kosher salt

1 tsp      Cure 1

2 1/2 oz  Soy sauce

2 1/2 oz Worcestershire sauce

1 oz       Liquid smoke

4 oz ice cold water

Then mix the below ingredients with the top ingredients and mix well, Until very sticky,

I went ahead and stuffed into 21 mm collagen casings and let bloom in fridge all night.

The next morning, put in 100 degree preheated smoker and left until casings were dry to the touch, Then I put my amzn-p in with 1 1/2 row of a blend of hickory, cherry and maple pellets & lit one end.

over the course of 8 hrs, I slowly increased the chamber heat but never going over 170 degrees until IT of stick hit 155 Degrees, at which time I cut the heat off and left hang in the smoker all night long, Nightly out door temp was right at 38 degrees.

In a brown paper bag & in the fridge till day after tomorrow, then will vac pak what left and freeze.


 

driedstick

Smoking Guru
OTBS Member
5,980
610
Joined Nov 3, 2011
That looks great rich, same temp schedule I do, but to 152 or so for me. Glad you found your stick recipe and thanks for sharing.

Have a very Merry Christmas
 

boykjo

Sausage maker
Staff member
Moderator
OTBS Member
Group Lead
7,122
553
Joined Apr 28, 2010
Nice sticks Rich............
 

smokin420

Newbie
4
10
Joined Dec 25, 2013
Looks very good. Does the casing shrink when you dont cool them down with a cold bath?
 

rich-

Meat Mopper
296
15
Joined Feb 14, 2011
Yes the casings have and did shrink tight with the meat. Click on the picture of the pile of sticks, that will enlarge the picture and the wrinkled texture can be seen.
Rich-
 
Last edited:

rich-

Meat Mopper
296
15
Joined Feb 14, 2011
Merry Cristmas Driedstick, If my memory serves me well which has become questiomable these past few years, LOL

I believe I read a recent post of yours describing your smoking method for time and temps. I had been having a few issues with my sticks being to soft after smoking and from reading others posts on SMF (i think it was yours) I came to the conclusion that I was smoking at to high of temps from start to finish.

If that was your posting, Thank You for great information, If it wasn't Thank you for your many other very heplful posts of great information.

A huge big shout out of thanks to all the great members on SMF, I have learned a wealth of knowledge about smoking meat, recipes, techniechs, and so much more.

Merry Christmas to you all, Its been a wonderful year for me, Thanks to each and every one of you.

Rich-
 

rich-

Meat Mopper
296
15
Joined Feb 14, 2011
Thanks for all the kind comments,

Yep they are darn tastey

Rich-
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,337
2,957
Joined Nov 12, 2010
Nice sticks Rich.... Dave
 

themule69

Epic Pitmaster
12,898
350
Joined Oct 7, 2012
My T fine Looking sticks. The flavor will get even better after a rest. Merry Christmas.

Happy smoken.

David
 

jerky nut

Smoke Blower
127
19
Joined Dec 1, 2013
Rich good looking sticks, sounds like they would taste really good also,   you want to stop the shrinkage put Amesphos in your recipe you would be surprised what it does.
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,323
4,001
Joined Oct 31, 2012
I love the look of those sticks. Well done!

Disco
 

rabbithutch

Master of the Pit
OTBS Member
1,600
46
Joined Oct 15, 2011
Well done, Rich!

You're going to make Lon Adams (inventor of the Slim Jim) very jealous!

:sausage::sausage:
 

driedstick

Smoking Guru
OTBS Member
5,980
610
Joined Nov 3, 2011
 
Merry Cristmas Driedstick, If my memory serves me well which has become questiomable these past few years, LOL

I believe I read a recent post of yours describing your smoking method for time and temps. I had been having a few issues with my sticks being to soft after smoking and from reading others posts on SMF (i think it was yours) I came to the conclusion that I was smoking at to high of temps from start to finish.

If that was your posting, Thank You for great information, If it wasn't Thank you for your many other very heplful posts of great information.

A huge big shout out of thanks to all the great members on SMF, I have learned a wealth of knowledge about smoking meat, recipes, techniechs, and so much more.

Merry Christmas to you all, Its been a wonderful year for me, Thanks to each and every one of you.

Rich-
Thanks Rich, I also do not know if it is my post but all of us here at SMF are happy to help I am glad this worked out for you - this site is just so great.

Just to let you know I also am a FREE Taste tester  ------- Did I mention "FREE Taste tester!!!"



Remember a full smoker is a happy smoker
 

dward51

Master of the Pit
OTBS Member
2,869
529
Joined Nov 24, 2011
 
rich what is m.s.g thank's
Monosodium Glutamate (MSG) for short  AKA/ "Accent" seasoning at the grocery store.

Some people will try and tell you MSG is Baaaaaaad for you.  It's been used in food in the USA for over 100 years and if you read the studies they have to force feed rats a re-dunk-culous amount before it causes problems (I also remember the study in the 1970's where some researcher inserted sterile dimes into rats body cavity and it caused cancer so by the same re-dunk-culous correlation, all dimes should have been banned, but I digress).  Yes, like most substances, there is a small percentage of the population who can have an allergic reaction.  If you have ever eaten oriental food, you have eaten MSG.

http://en.wikipedia.org/wiki/Monosodium_glutamate

And Rich, great looking sticks.  I'm saving this recipe and will give it a try also.  Thanks for sharing!
 
Last edited:

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.