- Jan 6, 2011
- 26,255
- 4,705
JALAPENO SNACK STICKS
Time for some more Snack Sticks. The last batch was pretty darn good, But…… I was requested to kick the next batch up a little. So I decided to go with Jalapenos.
Started with 5# of Ground Angus Chuck 80/20
Used AC Legg (Snack Stick Seasoning) (According to Directions)
4 – Heaping Tablespoons of Chopped Jalapenos (in a jar)
½ cup of Brown Sugar
¼ cup Teriyaki sauce
1 Tablespoon of Red Pepper flakes
About a cup of water, Mixed everything in the water then into the meat. Put in fridge till tomorrow.
After resting in the fridge for 24 hours, I was ready to stuff. Added ½ cup of water mixed well and into the stuffer. Used 21 mm collagen casings. Resting in the fridge till tomorrow.
OK --- Decided to try something new (At least for me) I don’t have an Electric smoker (I gotta get one) so doing these in the Oven. Now our Oven will only go down to 170° so I am going to have to play with it.
7:00 AM - Laid out snack sticks on the racks
7:30 AM – oven at 100° Snack sticks in
9:30 AM – Bumped Temp to 125°
Note: The lowest setting we have is the Warmer (170°) so I turn it on for a few min. then turn it off to maintain the Low temps.
10:30 AM – Bumped temp to 150°
11:30 AM – Bumped temp to 160°
12:30 PM – Bumped temp to 170°
2:00 PM – Internal temps were 162° to 165° Pulled and hung for a bit.
After letting them rest, cut them into 6” sticks, Back in the fridge till tomorrow.
Added a half cup of water and mixed well before putting into stuffer
Collagen Casings on and ready to go
And were off and stuffing
Had to hang them for a bit
After an overnight rest in the fridge ready to Smoke !! I mean Cook !!
I was trying to show the temp but flash killed that
Hanging outside to cool
Ready to Cut
I cut these in 6" sticks
Thanks for Looking. Flavor was great. A little sweet (Just a little) a little spicy
and just a little heat from the Jalapenos and red pepper flakes
Time for some more Snack Sticks. The last batch was pretty darn good, But…… I was requested to kick the next batch up a little. So I decided to go with Jalapenos.
Started with 5# of Ground Angus Chuck 80/20
Used AC Legg (Snack Stick Seasoning) (According to Directions)
4 – Heaping Tablespoons of Chopped Jalapenos (in a jar)
½ cup of Brown Sugar
¼ cup Teriyaki sauce
1 Tablespoon of Red Pepper flakes
About a cup of water, Mixed everything in the water then into the meat. Put in fridge till tomorrow.
After resting in the fridge for 24 hours, I was ready to stuff. Added ½ cup of water mixed well and into the stuffer. Used 21 mm collagen casings. Resting in the fridge till tomorrow.
OK --- Decided to try something new (At least for me) I don’t have an Electric smoker (I gotta get one) so doing these in the Oven. Now our Oven will only go down to 170° so I am going to have to play with it.
7:00 AM - Laid out snack sticks on the racks
7:30 AM – oven at 100° Snack sticks in
9:30 AM – Bumped Temp to 125°
Note: The lowest setting we have is the Warmer (170°) so I turn it on for a few min. then turn it off to maintain the Low temps.
10:30 AM – Bumped temp to 150°
11:30 AM – Bumped temp to 160°
12:30 PM – Bumped temp to 170°
2:00 PM – Internal temps were 162° to 165° Pulled and hung for a bit.
After letting them rest, cut them into 6” sticks, Back in the fridge till tomorrow.
Added a half cup of water and mixed well before putting into stuffer
Collagen Casings on and ready to go
And were off and stuffing
Had to hang them for a bit
After an overnight rest in the fridge ready to Smoke !! I mean Cook !!
I was trying to show the temp but flash killed that
Hanging outside to cool
Ready to Cut
I cut these in 6" sticks
Thanks for Looking. Flavor was great. A little sweet (Just a little) a little spicy
and just a little heat from the Jalapenos and red pepper flakes
