BGKYSmoker
Nepas OTBS #242
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
NEPAS (kinda) Spicy Snack Sticks
Here is my recipe for some spicy snack sticks......this does 10 lbs, if you want 5 lbs just cut everything in half. Feel free to add any spice you like...
REMEMBER IF YOU MAKE A 5 POUND BATCH YOU WILL NEED TO REDUCE THE RECIPE BY HALF.
What you will need.
8 lbs beef, like eye, top and so on <this you will have to grind) OR 90% LEAN GB 1 lb pork butt
1 lb beef fat (you might have to ask for this) NOTE: If you use straight 5 pounds Ground Beef 80/20 or 85/15 leave out the ground beef fat.
5 T salt
2 t cure........#1
5 T powdered dextrose
1 t hickory liq smoke (opt)
3 t celery powder (not salt)
3 t nutmeg
3 t curry powder
3 t white pepper
1 Cup cold water
1 Cup powdered non fat dry milk
13 or 20mm natural or collagen casings
Preperation:
1. Grind meats and fat through med plate 1 time.
2. Mix ground mixture with all ingredients.....(except casings) in a large plastic bowl or tub until mix gets tacky.
3. Regrind mix through plate one more time (opt)
4. Stuff into casing. You can leave long or twist. If useing collagen and twist into 8" length. Refrigerate links overnite.
5. Hang sticks or on racks in smoker, dont let em touch. Pre heating smoker at 130* Right ;D
6. Hold sticks in smoker @130* for an hour
7. When casings are dry to the touch turn heat to 140* start smoke 1.5-2 hour. Add small amount of water to pan, vent full open.
8. On the 3rd hour increase temp to 150* continue smoke/cooking until the IT of the probe you inserted reaches 152/155* NOTE: You may have to increase the smoker temps from 150 thru 160-170*
9. When you get the IT temp, turn off smoker and open door. DO NOT RINSE THE STICKS WITH WATER. Let them cool on the rod or racks slowly. Remove sticks when they are cool and shriveled.
Hope this helps some. BTW You can use your choice of wood.
nepas
Here is my recipe for some spicy snack sticks......this does 10 lbs, if you want 5 lbs just cut everything in half. Feel free to add any spice you like...
REMEMBER IF YOU MAKE A 5 POUND BATCH YOU WILL NEED TO REDUCE THE RECIPE BY HALF.
What you will need.
8 lbs beef, like eye, top and so on <this you will have to grind) OR 90% LEAN GB 1 lb pork butt
1 lb beef fat (you might have to ask for this) NOTE: If you use straight 5 pounds Ground Beef 80/20 or 85/15 leave out the ground beef fat.
5 T salt
2 t cure........#1
5 T powdered dextrose
1 t hickory liq smoke (opt)
3 t celery powder (not salt)
3 t nutmeg
3 t curry powder
3 t white pepper
1 Cup cold water
1 Cup powdered non fat dry milk
13 or 20mm natural or collagen casings
Preperation:
1. Grind meats and fat through med plate 1 time.
2. Mix ground mixture with all ingredients.....(except casings) in a large plastic bowl or tub until mix gets tacky.
3. Regrind mix through plate one more time (opt)
4. Stuff into casing. You can leave long or twist. If useing collagen and twist into 8" length. Refrigerate links overnite.
5. Hang sticks or on racks in smoker, dont let em touch. Pre heating smoker at 130* Right ;D
6. Hold sticks in smoker @130* for an hour
7. When casings are dry to the touch turn heat to 140* start smoke 1.5-2 hour. Add small amount of water to pan, vent full open.
8. On the 3rd hour increase temp to 150* continue smoke/cooking until the IT of the probe you inserted reaches 152/155* NOTE: You may have to increase the smoker temps from 150 thru 160-170*
9. When you get the IT temp, turn off smoker and open door. DO NOT RINSE THE STICKS WITH WATER. Let them cool on the rod or racks slowly. Remove sticks when they are cool and shriveled.
Hope this helps some. BTW You can use your choice of wood.
nepas
