I had half a pork butt staring me in the face and crying out for attention. I've been wanting to make some meat stix snacks for a while and it felt like time to do it. I've seen many recipes to pepperoni but wanted instant gratification so I took a favorite sausage recipe and twisted it. Ingredients 1 pound of pork butt pink 1/8 tsp kosher salt 5 tsp brown sugar 2 tsp course grind Blk. pepper 1 tsp granulated garlic 1 tsp chilli powder 1 tsp cracked black pepper 1 tsp chioppine pepper flakes 1 tsp fennel- ground fresh 1 tsp Balsamic vinegar 2 tsp I par froze the pork and ground on the largest plate I have ( approx 3/8") I then added the Balsamic vinegar and added the seasoning over the meat covering all of it and covered it in the fridge for 24 hrs. The next day I pulled it out and put it in the freezer for 30 minutes to harden up, then put it to work through my stuffer with a course faceplate into casings. I used hickory and preheat my smoker to 110. I hung my sticks and let them heat at 110 for 2 hrs. Then, upped the heat to 130 for another 2 hrs. Finally, 1 more hour at 140. They hit 145 quicker than I expected and there seemed little sent of hickory at first. Then I put them in the fridge to bloom. While resting the hickory really started to come to life and the casing crinkled nicely. I managed to leave them alone for 2 hours in the fridge before attacking the first one. The marbling is beautiful and there wasnt a single drop of fat that dripped while smoking. Just 2 hours out of the smoker, the texture was a little chewy but ideal. It wasnt dry inside nor was the casing pulling away. The smoke was very apparent and the seasoning makes for a mild bite. The balsamic gives it a nice little tang. 18 hours in the fridge and the ziplock bag smells like a smokehouse and the texture has firmed up beautifully. It remains moist and chewy, the way I like it and the chioppine flakes give more than heat, they add to the over all flavor. The cracked pepper gives a nice suprise crunch on occasion. The only thing I regret is we had people over last night and the wife pulled out two sticks and cut them up for sampling. Alas, I now have to make a full mansize batch. You want easy... this is it. No Buttermilk, no fermentation, no drying. Party stix, meat stix... HEAVENLY Stix!