Snack stick recipe.

[barry bailey]

Barry, your on the right track... don't take cooking temps any higher... I find mine usually take between 6-8 hrs...

YOU DA MAN.......just hitting 152 IT and 40 minutes from 8 hour mark 

 

[kel krause]

What grind does everyone use ? For hot sticks. Course or do you double grind ?

 

[daveomak]

What grind does everyone use ? For hot sticks. Course or do you double grind ?

I grind using the fine plate once and mix until the meat gets "sticky" and well homogenized..... then stuff...... season the meat, when it is cubed, then grind...

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• daveomak
• Nov 29, 2015

These sticks didn't get to uniform... I didn't get all the air out of the stuffer canister... Makes for uneven pressure when stuffing....

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• daveomak
• Nov 29, 2015

 

[goofy don]

Should I mix fat in with my venison or should I use the leanest venison possible.

 

[daveomak]

Should I mix fat in with my venison or should I use the leanest venison possible.

You'll want about 25% pork fat added.... Don't use venison fat... It's tallow and taste like cr@p... Leaves a film in your mouth.... You can use "bacon ends and pieces" ... they work good.... Pull out the meaty stuff for BLT's or what ever... and use the fat... If that's all you have... Pork fat from most butchers is hard to get as they don't cut up primals much....

 

[dbriceland]

I'm using 1lb of pork butt for every 4lbs of deer meet and using conyeager spices. I'm having trouble with a greasy substance between the casing and the meat and can't get the casing to stick to the meat. Any help would be greatly appreciated

 

[JckDanls 07]

I'm using 1lb of pork butt for every 4lbs of deer meet and using conyeager spices. I'm having trouble with a greasy substance between the casing and the meat and can't get the casing to stick to the meat. Any help would be greatly appreciated

Sounds like your smoking at to high of a temp... creating "fat out" (fat renders out)... tell us more about your procedure from start (grinding/mixing) to finish(smoking temps)

 

[dbriceland]

I grind both pork butt and venison with the small plate on my grinder separately and refrigerate. The next day I put the venison and sausage into the power mixer. I mix the spices and water in a separate bowl and slowly add them to the mixer after mixing for 15-20 mins I stuff them into 21mm mahogany casings. I start the electric smoker at 120 to let the casings dry for hour or so. Then jump up to about 140 and add smoke for a couple hours. Then 160 for an hour and finally 170 until I get internal temp of 155. I've been pulling them out and letting them sit at room temp until cool and then refrigerate

 

[buckyshaw]

My beef stick recipe

5lb ground beef
1cup ice water
1tsp insta-cure
4tsp salt
1TBS brown sugar
1tsp ground mustard
2tsp whole mustard seed
1tsp coarse ground black pepper - add more if you like pepper taste
2tsp white ground pepper - substitute with black pepper if you dont have this
1TBS Paprika
1tsp onion powder - more or less to taste
1tsp garlic powder - more or less to taste

If you like it hot  add the following
 2TBS crushed red pepper
2TBS ground cayenne pepper - more or less to taste

mix all spices and cure#1 into  1 cup of ice cold water  mix into  ground beef until mixed through
stuff into casing,  hang at room temp until casings are dry, approx 1 to 2 hrs,
place into smoker preheated to around 130 degrees for one hour  to dry casings, then add smoke for 1hr or until desired color, then raise heat to 150 for one hr then  raise heat to 180 until an internal temp of 152 to 160 degrees,
place into ice cold water until IT drops below 90, if you want you can then spray the sticks with hot water to remove any grease on the casings, then rinse in cold water again then bloom sticks at room  temperature until casings are dry or desired color is obtained  then refrigerate in a brown paper bag

. Is the instant cure like the lem cure (pink salt cure).?

 

[driedstick]

. Is the instant cure like the lem cure (pink salt cure).?

 Buckyshaw!!! Hope this helps 

https://en.wikipedia.org/wiki/Curing_salt

Yes Lem SHOULD be the same - Make sure it is Cure#1 and NOT Cure#2 

You can get this at Butcher packer, The sausage maker or your local butcher shop. 

A full smoker is a happy smoker 

DS
 

 

[buckyshaw]

My beef stick recipe

5lb ground beef
1cup ice water
1tsp insta-cure
4tsp salt
1TBS brown sugar
1tsp ground mustard
2tsp whole mustard seed
1tsp coarse ground black pepper - add more if you like pepper taste
2tsp white ground pepper - substitute with black pepper if you dont have this
1TBS Paprika
1tsp onion powder - more or less to taste
1tsp garlic powder - more or less to taste

If you like it hot  add the following
 2TBS crushed red pepper
2TBS ground cayenne pepper - more or less to taste

mix all spices and cure#1 into  1 cup of ice cold water  mix into  ground beef until mixed through
stuff into casing,  hang at room temp until casings are dry, approx 1 to 2 hrs,
place into smoker preheated to around 130 degrees for one hour  to dry casings, then add smoke for 1hr or until desired color, then raise heat to 150 for one hr then  raise heat to 180 until an internal temp of 152 to 160 degrees,
place into ice cold water until IT drops below 90, if you want you can then spray the sticks with hot water to remove any grease on the casings, then rinse in cold water again then bloom sticks at room  temperature until casings are dry or desired color is obtained  then refrigerate in a brown paper bag

 

[buckyshaw]

What is the shelf life in brown paper bag? And can I extend it on a seal a meal?

 

[JckDanls 07]

the brown paper bag is only temporary (a day or 2).. it helps to dry the sticks and also helps for color... Yes.. vacuum seal and freeze for longer life ...

 

[jlzr]

I'm going to try this recipe. Thanks! Using my small Kingsford smoker with charcoal. Hope it works!

 

[howard66]

Thanks for the recipe - it is delicious!