I love snack sticks. They are a perfect snack for my buddies and me when we golf or curl. I was out and it was time for another batch. Here is the recipe I have developed to my tastes.
I use 500 grams (1 pound) of fatty pork shoulder and 500 grams (1 pound) of lean ground beef or game meat. I put it in the freezer for 45 minutes. I like the medium plate for the grinding.
I mix the following together:
I run it through the grinder again and then refrigerate it for an hour.
I put the meat in the bowl of my stand mixer with the paddle and mix for 4 minutes at medium. I refrigerate it for an hour.
I stuff it into 17 mm (1/2 inch) collagen casings. I squeeze a flat spot every six inches and tie either side of the flat spot with butcher string. I cut between the ties.
I put them in the fridge overnight.
I preheated my WSM Mini to 140 F and smoked for one hour. I increased the temperature by 10 F every hour until the smoker was at 180 F. I smoked the sticks to an internal temperature of 155 F and plunged them in ice water. I let them sit at room temperature for an hour and then refrigerated.
I cut the knots off for storage.
A slice close up.
The Verdict
I call these spicy but remember I am Canadian. They have the heat of medium pepperoni. They do have the perfect spice blend for me with a nice flavour and great texture, a really good chew. The only down side is that they disappear when I bring them out for my friends.
Disco
I use 500 grams (1 pound) of fatty pork shoulder and 500 grams (1 pound) of lean ground beef or game meat. I put it in the freezer for 45 minutes. I like the medium plate for the grinding.
I mix the following together:
- 3 grams (2.2 ml) (0.096 ounces (2/5 teaspoon)) Prague powder #1
- 13 ml (2 1/2 tsp) kosher salt
- 5 ml (1 tsp) buttermilk powder
- 4 ml (3/4 tsp) pepper
- 4 ml (3/4 tsp) garlic powder
- 2 ml (1/2 tsp) ground dried Chipotle
- 2 ml (1/2 tsp) sugar
- 2 ml (1/2 tsp) dried chili flakes
- 2 ml (1/2 tsp) mustard seed
- 2 ml (1/2 tsp) onion powder
- 2 ml (1/2 tsp) nutmeg
- 2 ml (1/2 tsp) fennel seed
I run it through the grinder again and then refrigerate it for an hour.
I put the meat in the bowl of my stand mixer with the paddle and mix for 4 minutes at medium. I refrigerate it for an hour.
I stuff it into 17 mm (1/2 inch) collagen casings. I squeeze a flat spot every six inches and tie either side of the flat spot with butcher string. I cut between the ties.
I put them in the fridge overnight.
I preheated my WSM Mini to 140 F and smoked for one hour. I increased the temperature by 10 F every hour until the smoker was at 180 F. I smoked the sticks to an internal temperature of 155 F and plunged them in ice water. I let them sit at room temperature for an hour and then refrigerated.
I cut the knots off for storage.
A slice close up.
The Verdict
I call these spicy but remember I am Canadian. They have the heat of medium pepperoni. They do have the perfect spice blend for me with a nice flavour and great texture, a really good chew. The only down side is that they disappear when I bring them out for my friends.
Disco
