Made Some Teriyaki Snack Sticks

[ademily87]

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.

 

[BGKYSmoker]

Nice

The wrinkles give em the look..

 

[TNJAKE]

Looks really good. As your grin suggests lol

 

[negolien]

nailed it

 

[Robert H]

They look great. Well done.

 

[Brokenhandle]

Looks awesome! Great job on them!

Ryan

 

[Winterrider]

Nice looking sticks. . .

 

[SmokinEdge]

Good looking sticks.

 

[WI Smoker77]

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......... : )