Finally got a snack stick recipe that I love.

Discussion in 'Sausage' started by rich-, Dec 24, 2013.

  1. 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


    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.

    bertman and crazymoon like this.
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    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 [​IMG]
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice sticks Rich............[​IMG]
  4. Looks awesome. Def. gonna give it a try. Thanks for posting!!
  5. smokin420

    smokin420 Newbie

    Looks very good. Does the casing shrink when you dont cool them down with a cold bath?
  6. 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.
    Last edited: Dec 25, 2013
  7. 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.

  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking sticks, thanks for sharing!
  9. Thanks for all the kind comments,

    Yep they are darn tastey

  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Nice sticks Rich.... Dave
  11. charcoal junkie

    charcoal junkie Smoking Fanatic

    Mighty fine looking sticks. What meat did you use looks like pork to me.
  12. The meat is 80-20 ground beef. No pork this time.
  13. My T fine Looking sticks. The flavor will get even better after a rest. Merry Christmas.

    Happy smoken.

  14. 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.
  15. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I use soy protein and Amesphos in my sticks... They stay moist and are delicious..... Dave

    Last edited: Dec 26, 2013
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I love the look of those sticks. Well done!

  17. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    Well done, Rich!

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

  18. rich what is m.s.g thank's
  19. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    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
  20. dward51

    dward51 Master of the Pit OTBS Member

    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.

    And Rich, great looking sticks.  I'm saving this recipe and will give it a try also.  Thanks for sharing!
    Last edited: Dec 26, 2013

Share This Page