SPICY CHEDDAR SNACK STICKS – 2 GUYS & A COOLER
|350 g lean beef|
|350 g lean pork|
|300 g pork pack fat|
|2.5 g insta cure #1|
|17 g kosher salt|
|2.5 g black pepper|
|3 g garlic powder|
|1.5 g onion powder|
|2 g chipotle powder|
|3 g Super spicy pepper flakes (Use your favorite spicy pepper flakes. Add to taste)|
|1.5 g mustard powder|
|2.5 g granulated sugar|
|100 g extra sharp cheddar cheese (cut into small cubes)|
|20 g nonfat dry milk powder|
|7.5 g encapsulated citric acid (ADD LAST DURING THE FINAL STAGES OF MIXING)|
|1/4 cup ice cold water|
|Sheep casings (18mm-20mm)|
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
- Prepare all of your seasonings (except the encapsulated citric acid), clean and rehydrate your casings
- Grind your very chilled meat and fat on a course plate (12mm). Add all of your seasonings to your course ground meat (except the encapsulated citric acid)
- Regrind your seasoned meat on a 6mm or 4mm plate.
- Add the ice cold water to your seasoned meat and begin to mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down. Once that happens add the small cheddar cheese cubes and mix till they are well incorporated. LASTLY ADD THE ENCAPSULATED CITRIC ACID and mix for 20 more seconds till it's well incorporated.
- Stuff your mince meat into the sheep casings and form your links.
- After you form your links place the sticks in your smoker and let them dry out for 1 hour. I keep a low 100F temp with the door slightly open.
- Cooking Schedule
Calories 4 kcal, CarbohydrateContent 1 g, ProteinContent 1 g, FatContent 1 g, SaturatedFatContent 1 g, CholesterolContent 1 mg, SodiumContent 7 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
MEAT STICKS RECIPE: HOW TO MAKE HOMEMADE VENISON OR BEEF …
Provided by: PS Seasoning
Total time: 12 hours
Prep time: 12 hours
Cook time: P0D
|12 1/2 Lb Venison-Lean|
|12 1/2 Lb Pork Trim|
|2 1/2 Lb High Temp Cheddar Cheese|
|3 Oz Encapsulated Citric Acid|
|1 # 785 Honey BBQ Snack Stick Seasoning – B Unit|
|1 oz Speed Cure|
|21 mm Mahogany Collagen Casings|
- Cut meat into 2” pieces and place in the freezer for 15-20 minutes while you set up the meat grinder.
- Set the grinder up with a 3/8” plate.
- Grind meat once through the 3/8” plate. Alternate between pork and venison every 8 oz or so to start the mixing process.
- Place the ground meat in the fridge while you reset the grinder with a 3/16” plate.
- Mix in Honey BBQ seasoning, cure and encapsulated citric acid to the meat block. Mix for 6-10 minutes until protein extraction has started. The meat should be very tacky and stick to your hands.
- Mix in the high temp cheddar cheese until just combined.
- Set up your stuffer with a ½” horn and crank down until the meat fills the horn.
- Load the casings onto the horn and fill the casings.
- Lay the cased sausage on sheet trays and place in the fridge over night to allow the cure to work and for the flavors to marry.
- The following day, preheat your smoker to 120 degrees.
- Hang the snack sticks, no longer than 4’, on smoke sticks and place in the smoker. Increase heat to 130 degrees and follow this smoke schedule:
- 1 hour – smoke on
- Increase heat to 150 degrees
- 1 hour – smoke on
- Increase heat to 170 degrees
- Remove sawdust and cook until internal temperature of the snack sticks reach 155 degrees.
- Remove the snack sticks from the smoker and allow to hang at room temperature for 45-60 minutes or until the internal temperature drops to 110 degrees.
- Then place the snack sticks in the fridge to cool completely down below 40 degrees. Enjoy!