Nepas Amish Style Sweet Sticks

[BGKYSmoker]

My wife grew up in Lititz PA Amish country. These style sweet sticks are popular there.

Recipe.

You can change up this recipe to what you like

For a 5 pound batch
AC Legg #116 seasoning (as per directions for 5 pounds meat) Or use your fav mix
Cure #1 @ 1 level tsp
5 ounces of honey (1 ounce per pound)
1⁄2 cup cold water
Let casings dry at low temp in the smoker. Smoke for 5 hours (cold smoke at low temp on this batch). Then bring up to 152 internal temp. Place into a paper bag in the fridge for a couple of days before storing.
My smoking times start at 130* then bump up from there. my TSM smoker is a PID control.
130 for 1.5 hours
140 for 2 hours (no smoke)
150 for 3 hours (smoke)
160 for 2 hours w/smoke (check meat IT) might have a stall here around 130 ish IT
165 for 2 hours IT of meat should be around 140 (smoke opt)
170 until meat IT is around 150‐151 pull, dunk in just cold tap water for a few seconds pull and
hang, they will IT at 152 by themselves.

TRY NOT TO EXCEED A SMOKER TEMP OF 170 or you can risk the fat‐out.
I dont probe any of my sausage, probing can cause fat cavitation at the probe end and give false readings.
I do use a thermapen inserted from the top down to check meat IT.

 

[disco]

I'm going to steal borrow this recipe. Big like!

 

[Dabutcher]

My wife grew up in Lititz PA Amish country. These style sweet sticks are popular there.

View attachment 498287

Recipe.

You can change up this recipe to what you like

For a 5 pound batch
AC Legg #116 seasoning (as per directions for 5 pounds meat) Or use your fav mix
Cure #1 @ 1 level tsp
5 ounces of honey (1 ounce per pound)
1⁄2 cup cold water
Let casings dry at low temp in the smoker. Smoke for 5 hours (cold smoke at low temp on this batch). Then bring up to 152 internal temp. Place into a paper bag in the fridge for a couple of days before storing.
My smoking times start at 130* then bump up from there. my TSM smoker is a PID control.
130 for 1.5 hours
140 for 2 hours (no smoke)
150 for 3 hours (smoke)
160 for 2 hours w/smoke (check meat IT) might have a stall here around 130 ish IT
165 for 2 hours IT of meat should be around 140 (smoke opt)
170 until meat IT is around 150‐151 pull, dunk in just cold tap water for a few seconds pull and
hang, they will IT at 152 by themselves.

TRY NOT TO EXCEED A SMOKER TEMP OF 170 or you can risk the fat‐out.
I dont probe any of my sausage, probing can cause fat cavitation at the probe end and give false readings.
I do use a thermapen inserted from the top down to check meat IT.

Ill give it a try , great tutorial !

 

[Bearcarver]

I'm betting those Sticks are Awesome, Rick!!
But what happened to the rule that when you leave PA, you have to leave your PA Dutch Recipes in PA???
Like.

Bear

 

[jcam222]

Looks awesome!! Thanks for sharing the recipe.