Hi all,
I was asked to share a snack stick recipe that I use so here it is. Please bear in mind that this is still in the developement stage. I get a lot of requests for the sticks from friends and family but I haven't figured out if it's because they're really good or because they're free.
All amounts are per lb of meat:
1/2 TBS Tender Quick
1 TBS of Powdered Milk
1/8 Cup of Dark Brown Suger
1/8 Cup of Worchestershire Sauce
1/4 Cup of Soy Sauce
1/4 TSP Dry Mustard
1/4 TSP of Black Pepper
1/4 TSP of Liquid Smoke
I usually smoke these at 175 for about an hour and then kick the temp up to 200 until the internal temp of the sticks reach 165. I have tried using cherry and apple but we prefer hickory along with 3 or 4 briquets of Kingsford charcoal in the wood box. ( I use a GOSMS and we like the flavor of charcoal).
As you can see this is a simple basic recipe, nothing special at this point but the sticks are good. I was having a problem with the sticks being really dry after smoking but I think I've got a handle on that with the addition of the powdered milk. I also found that if I allow the sticks to cool for about an hour and then put them in zip lock bags and into the refrigerator there is condensation and a lot of the moisture and flavor is retained. They are much better after 3 or 4 days but who can wait that long.
I know there is always room for improvement and there is real talent in this forum so if anyone has any suggestions or tips I'd really appreciate hearing them.
Have a good one.
Mike
I was asked to share a snack stick recipe that I use so here it is. Please bear in mind that this is still in the developement stage. I get a lot of requests for the sticks from friends and family but I haven't figured out if it's because they're really good or because they're free.

All amounts are per lb of meat:
1/2 TBS Tender Quick
1 TBS of Powdered Milk
1/8 Cup of Dark Brown Suger
1/8 Cup of Worchestershire Sauce
1/4 Cup of Soy Sauce
1/4 TSP Dry Mustard
1/4 TSP of Black Pepper
1/4 TSP of Liquid Smoke
I usually smoke these at 175 for about an hour and then kick the temp up to 200 until the internal temp of the sticks reach 165. I have tried using cherry and apple but we prefer hickory along with 3 or 4 briquets of Kingsford charcoal in the wood box. ( I use a GOSMS and we like the flavor of charcoal).
As you can see this is a simple basic recipe, nothing special at this point but the sticks are good. I was having a problem with the sticks being really dry after smoking but I think I've got a handle on that with the addition of the powdered milk. I also found that if I allow the sticks to cool for about an hour and then put them in zip lock bags and into the refrigerator there is condensation and a lot of the moisture and flavor is retained. They are much better after 3 or 4 days but who can wait that long.
I know there is always room for improvement and there is real talent in this forum so if anyone has any suggestions or tips I'd really appreciate hearing them.
Have a good one.
Mike