Next week I am planning my first snack sticks. I have done a lot of reading and I am going to to use this recipe.
10 lbs. meat
2tsp #1 cure
4 TBL paprika
6 TBL ground mustard
1 tsp black pepper
1 tsp white pepper
1 tsp ground celery
1 tsp ground mace or nutmeg
1 tsp granulated garlic
3-4 TBL kosher salt
½ – ¾ cup powdered milk
½ cup brown sugar or maple syrup
Stuff into 19mm. mahogany casings then in the dehydrator at 100 degrees for a couple hours to dry. Next into the smoker at 200 degrees until internal temp. is 155. Then into ice water. Did I miss anything? Any comments greatly appreciated.
Thanks
Tony
10 lbs. meat
2tsp #1 cure
4 TBL paprika
6 TBL ground mustard
1 tsp black pepper
1 tsp white pepper
1 tsp ground celery
1 tsp ground mace or nutmeg
1 tsp granulated garlic
3-4 TBL kosher salt
½ – ¾ cup powdered milk
½ cup brown sugar or maple syrup
Stuff into 19mm. mahogany casings then in the dehydrator at 100 degrees for a couple hours to dry. Next into the smoker at 200 degrees until internal temp. is 155. Then into ice water. Did I miss anything? Any comments greatly appreciated.
Thanks
Tony