Spicy Snack Sticks

[5 Bad Days]

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.

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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 add the spices and 2 ml (1/2 teaspoon) Sriracha and 75 ml (1/3 cup) ice water to the meat and mix by hand.

I run it through the grinder again and then refrigerate it for an hour.

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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.

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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.

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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.

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I cut the knots off for storage.

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A slice close up.

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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'm struggling with snack sticks that are to dry. May I ask from the time you turned smoker up to 180° F how long did it take to get to an IT of 155° F
Thanks 5BD's

 

[jjpiv33]

with the salt and the cure, are these shelf stable? or need to be in a refrigerator?

 

[disco]

I'm struggling with snack sticks that are to dry. May I ask from the time you turned smoker up to 180° F how long did it take to get to an IT of 155° F
Thanks 5BD's

It varies on the diameter of the snack sticks. These only took about an hour more but it is really variable.