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Nepas OTBS #242
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NEPAS Hot Snack Sticks 10lb & 5lb recipe.
10 pound lean burger or venison (85/15)
2 tsp. Pink Instacure 1
6 Tbls. Salt
1 Tbls. Black pepper
1 Tbls. Red pepper (I used chipotle) 1 Tbls. Garlic salt
2 Tbls. Accent (opt) but does make the sticks taste better.
1 Tbls. Sugar
2 tsp. Cayenne pepper
1 tsp. Paprika
1-1/2 Tbls. Crushed red pepper (I ran thru spice mill just a little to break up seeds) 1 Tbls. Hot sauce (I used Franks Xhot)
1 Cup water (mix hot sauce into water)
2.5 Tbls. Encapsulated citric acid... (Do not grind)
Mix all together well except ECA. Just before stuffing mix in ECA.
Stuff into sheep casings or small stick size casings (17-19mm).
Smoke 1--2 hours at 150-160 F. Then bump temp up to 170 till IT measures 152 F. Continue until desired dryness or dehydrate further for slim jim like dryness. Can stop at 152 IT for fresh snack stick style.
5 pound recipe
5 pounds of lean burger or venison (85/15) 1 tsp. Pink Instacure
3 Tbls. Salt
1-1/2 tsp. Black pepper
1-1/2 tsp. Red Pepper (I used chipotle 1-1/2 tsp. Garlic salt
1 Tbls. Accent (opt)
1-1/2 tsp. Sugar
1 tsp. Cayenne pepper
1⁄2 tsp. Paprika
2 tsp. Crushed red pepper (I ran thru spice mill just a little to break up seeds) 2 tsp. Hot sauce (I used Franks Xhot)
1⁄2 Cup Water (mix hot sauce into water)
1.5 Tbls. Encapsulated citric acid (do not grind the ECA)
10 pound lean burger or venison (85/15)
2 tsp. Pink Instacure 1
6 Tbls. Salt
1 Tbls. Black pepper
1 Tbls. Red pepper (I used chipotle) 1 Tbls. Garlic salt
2 Tbls. Accent (opt) but does make the sticks taste better.
1 Tbls. Sugar
2 tsp. Cayenne pepper
1 tsp. Paprika
1-1/2 Tbls. Crushed red pepper (I ran thru spice mill just a little to break up seeds) 1 Tbls. Hot sauce (I used Franks Xhot)
1 Cup water (mix hot sauce into water)
2.5 Tbls. Encapsulated citric acid... (Do not grind)
Mix all together well except ECA. Just before stuffing mix in ECA.
Stuff into sheep casings or small stick size casings (17-19mm).
Smoke 1--2 hours at 150-160 F. Then bump temp up to 170 till IT measures 152 F. Continue until desired dryness or dehydrate further for slim jim like dryness. Can stop at 152 IT for fresh snack stick style.
5 pound recipe
5 pounds of lean burger or venison (85/15) 1 tsp. Pink Instacure
3 Tbls. Salt
1-1/2 tsp. Black pepper
1-1/2 tsp. Red Pepper (I used chipotle 1-1/2 tsp. Garlic salt
1 Tbls. Accent (opt)
1-1/2 tsp. Sugar
1 tsp. Cayenne pepper
1⁄2 tsp. Paprika
2 tsp. Crushed red pepper (I ran thru spice mill just a little to break up seeds) 2 tsp. Hot sauce (I used Franks Xhot)
1⁄2 Cup Water (mix hot sauce into water)
1.5 Tbls. Encapsulated citric acid (do not grind the ECA)
