snack stick recipe pork
These ingredients were mixed in a stand mixer for 10 minutes and Encapsulated Citric added at the last second of mixing. 70 Beef 8020 15 Pork 7030 Excalibur Sure Gel used at recommended level Prague powder used at recommended level 4 seasoning and flavor.
Snack Sticks 2 Guys A Cooler Recipe Snack Sticks Sausage Making Recipes Snack Stick Recipe
A perfect blend of aromatic spices including garlic that bring robust snack stick taste.
. 1 lb of ground pork butt 1 TBS TQ 1TB brown sugar 12 tsp garlic powder 12 tsp onion powder 14 tsp basil 12 tsp honey Mix stuff in sheep casings and smoke to an IT of 155. This is my smoked snack sticks recipe. Explore RAMDOM_KEYWORD for thousands of unique creative recipes.
12 cup Flavor Binder 86. 1 strand 22 mm collagen casings. Preheat the oven to 200 degrees F 95 degrees C.
1 cup cold water. Stuff ground meat into casings. Top Online Restaurant Supplier Wholesale Prices Shop Now.
I like to grind through the medium plate first mix the meat well to make sure the pork and venison are evenly distributed then add in the cure and seasoning packets and blend well. Bake for 6 hours in the preheated oven. Combine ground meat with all remaining ingredients except casings in a large mixing bowl mixknead thoroughly up to 2 minutes.
Cook the links in the oven or on a smoker. 3 teaspoons garlic granules. Place the logs onto a broiler pan to catch the grease.
This will help you retain a better particle definition color and help prevent any smearing of the meat. Start the initial grind with a 38in 10mm grinder plate then grind a second time through a 18in 3mm grinder plate. This Venison to pork mix is 50 Butcher shops will use as much as a 4 pork to 1 venison ratio but I have found this too be to much and it will be too fatty or greasy.
Always use a sharp grinder knife and plate. I tried to make ham sticks like Nueskes or Maplewood Meats and came up with this recipe from a canadian bacon recipe. 50 10 lbs of Pork.
Set smokehouse to 120 F. 3 teaspoons celery seed. Smoke on prepared smoker at 165 for two hours then 185 for two hours.
You may want to start with a 2 Pork to 1 Venison ratio and try 5 pounds of total Pepper Sticks before doing large batches. 50 10 lbs of Venison. 1 tablespoon cayenne pepper.
1 Tbsp Worcestershire sauce. Grind trimmings with the pork fat seasonings curing agent and high-melt cheese at 7mm then twice at 45mm. Turn off the oven and leave the logs in for another 3 hours after baking.
Mix beef pork bacon salt crush red pepper black pepper allspice cayenne pepper crushed fennel whole fennel and fast cure in a. Ad High Quality Chicken Beef Meat Products Top Brands Products Service Shop Now. Recipe directions mix beef pork bacon salt crush red pepper black pepper allspice cayenne pepper crushed fennel whole fennel Snack Stick Recipe.
Mix water gradually until ground meat comes together. Wasabi-coated green peas salted peanuts pepperoni-flavored meat snack sticks 1-12 oz each cut into bite-size pieces beef jerky cut into bite-size pieces corn nuts rice c. Always refer to your manufacturers instructions for smoking times and temperatures but as a general rule our recommend processing schedule is.
Refrigerate until chilled then slice and serve. I begin by cooking at a low temperature of 145 to 150 degrees for an hour then raise the temperature to 170 degrees and cook until the snack sticks reach an internal temperature of 150 degrees. Hung sausage and set in the smokehouse to dry for ½ hour no smoke Increase temperature to 130 F and smoke for 1 hour dampers closed 75 Increase temperature to 150 F and smoke for 1 hour.
A 6040 blend of venison-to-pork gives the finished sticks a nice texture.
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