Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Snack stick recipe

Does anyone have a good snack stick recipe and instructions?
Our local butcher used to make a jalapeño and cheddar beef snack stick and it was amazing. 3/4 “ thick not to greasy not to tough
Thanks

8 lbs elk, venison, or beef
2 lbs pork fat
5 tbsp salt
1 tbsp sugar
2 tsp cure (pink salt)
1 tbsp black pepper
4 cloves garlic
1 1/2 tsp marjoram
1 cup ice water
1 cup whole milk
3/4 cup powdered milk
Can add up to 20% cheese or other flavorings
Grind and mix together, stuff into casings. Hang at room temp for an hour then into 130 degree smoker. Raise temp to 160-165 until internal temp of 152. Room temp for an hour and into the cooler.

Do you use an electric smoker?

I have a gas with a stand off smoke generator

Years ago I had a small electric, until I upgraded

I dont think my pellet grill will go that low

My pellet will do 150, if you can do 160 you can just do that. If you go over about 170 the fat turns to grease and runs out and you have sawdust

Before I had a good smoker I would attach a box to the stack on the pellet grill and use that to put the sticks in and monitor temps to keep it at 160

Tag

KEY....best pay attention!

Our seasonings come with cure, and also directions/suggestions... we also have casings available!
www.owensbbq.com/meat-stick-seasoning.html

I wish someone made commercial seasoning mixtures that didn't have a bunch of MSG and other garbage in it.

There's a real chasm in the marketplace. Maybe when I retire I'll start something.

I've done your basic summer sausage recipe but put it in three quarter inch sticks man that's good eats without having to have a knife