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Made Some Teriyaki Snack Sticks

ademily87

Fire Starter
36
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Joined Mar 20, 2016
Went with a 70/30 pork to beef ratio because I had more pork than beef at hand. I normally do 80/20 beef to pork. No added fat. Ground up pork butt and chuck roast. Ran twice through a 3/16" grinding plate. Used a Hi-Mountain Mandarin Teriyaki snack stick seasoning kit with cure and 1 ounce of water per pound. Mixed by hand until tacky and stuffed in 17mm collagen casings. Refrigerated overnight, then smoked the next day using cherry pellets. Started at 120 degrees F and eventually worked up to 180 degrees. Pulled at 153-155 degrees internal temp and put in ice water bath for about 10-15 minutes. Put in brown paper bag in fridge over night, and sliced up today.

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IMG_20210309_224432.jpg
 

SWFLsmkr1

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Nice

The wrinkles give em the look..
 

Winterrider

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Nice looking sticks. . .
 

WI Smoker77

Fire Starter
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Joined Jan 18, 2021
Looking good. I'm sure they taste great also. Seems your partner in the background was hoping you'd drop a link or two on the floor......... : )
 

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