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Tasty and fast Meat Stix

HalfSmoked

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Nice sounds like an easy recipe.

Warren
 

Led Freddie

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chioppine is a small pepper larger than a pepper corn. They come from arizona, northern mexico. Hot and flavorful.
 

siege

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Great looking sticks. I never seem to buy crushed or cracked red pepper. Now, I grab some extra packets when I get pizza to go. Saved my backside last night when I made some white salsa....
Your recipe came at the perfect time, my family has been after me all month to make some snack sticks.
Thanks for the timely post,
 

Led Freddie

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Its the same recipe i use for salami. Being its a beer snack, i kept it high but usually i reduce my salt in recipes by 50 %.
 

dreadylock

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looks great sounds tasty i'll give this a try and let know how good. my wife will be my taste tester
 

Led Freddie

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Making a 5 pound batch tomorrow along with 2 pounds of chorizo in umai bags. Looking forward to an alternate version of this recipe. i love that its pretty hard to really screw thing up when its this easy.
 

Led Freddie

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20190723_112449.jpg
Chorizo loaded up into umai bags yesterday and fermenting.
Todays adventure is snother batch of meat stix.
This time 5 pounds of 60/beef 40/pork produced 24 , 10 inch sticks.
I added a little twist with an additional tbs of Italian seasoning, a 1/8 cup of honey and a 1/4 cup of balsamic.
20190722_135227.jpg

Now the smoke begins.
 

hoity toit

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Nice looking sausage, and congrats for making he carousel ! I may try your recipe soon. I like the way you added the balsamic vinegar to get the "tang".
 

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