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Garlic and pepper snack sticks

arronbutler88

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Finally able to get back out to smoke something it has been a while. Decided to make some garlic and black pepper snack sticks. I use garlic powder, fresh ground black pepper, onion powder,ground red pepper, celery salt, worchestershire, brown sugar and a little soy sauce. Its a simple but great snack stick. I use a 90/10 all beef sirloin. Coarse then fine grind.
 

SmokinAl

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They look delicious!

Al
 

SFLsmkr1

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Nice sticks.

 
 
Last edited:

driedstick

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Very nice,,,,, I need to restock my supply  

Looks great 

A full smoker is a happy smoker 

DS
 
 

smokeymose

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Fine looking sticks, Arron! What are you using for casings?
 

crankybuzzard

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Sounds like a good mix!  They came out looking really nice as well.
 

paprika pal

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Do you use the encapsulated citric acid?  I love snack stick but cant get mine to turn out quite right.  The casing gets lose and the meat is just missing that certain something.  Yours look wonderful what pointers do you have for a snack stick newbie.
 

captain richard

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Them look great. I like the ingredients you use sounds simple but good. what kind of cure do you use?
 

chef willie

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Do you use the encapsulated citric acid?  I love snack stick but cant get mine to turn out quite right.  The casing gets lose and the meat is just missing that certain something.  Yours look wonderful what pointers do you have for a snack stick newbie.
hardly on here anymore but I noticed your request. I have & have not used the ECA...dealers choice IMO. I've gone from a timed smoke to an overnight in the smoker with my sticks (regardless of which flavor or meat) and have never looked back as they say. Using the best quality ground beef also really made a difference, IMO, in my sticks. I now use/prefer the 80/20 ground chuck in the tubes from my least favorite store Wal-Mart at roughly 3 bucks a pound. Gotta have some fat in there but the cheaper grade I didn't like & the 90/10 seemed a little dry to me. regardless, try this one if u wish. I ALWAYS use the NFDM, 1 cup per 5 pounds, and always use a cup of beer or wine to blend all the dry ingredients before adding to the blob of meat as water brings nothing to the party, IMO....HTH, Willie

http://www.smokingmeatforums.com/t/248602/pepperoni or

http://www.smokingmeatforums.com/t/248002/my-first-kabanosy
 

disco

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Super sticks, Sir!

Disco
 

dave17a

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Finally able to get back out to smoke something it has been a while. Decided to make some garlic and black pepper snack sticks. I use garlic powder, fresh ground black pepper, onion powder,ground red pepper, celery salt, worchestershire, brown sugar and a little soy sauce. Its a simple but great snack stick. I use a 90/10 all beef sirloin. Coarse then fine grind.
Mouth's awatering. Whats the steps on cooker? Just cooked with smpke and brought in?
 

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