Snack Stick Recipe Beef Stick Recipe

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Snack stick recipe.

• Thread in 'Sausage' Thread starter Started by gutter,
• Start appointment Nov 10, 2012

• #1

Does anyone accept a kick BUTT snack stick recipe they would be willing to share. Right now i use the PS seasoning #769 merely find it to kind of salty. I'grand into a garlic and pepper flavor.

• #2

243

17

Joined Nov 8, 2011

I similar this one. Adjust garlic and heat to your pref. Maybe some white pepper if you want the after glow.

Kickoff cooker at a low temp and gradually increase til you hit 170F.

Sticks are done at 154F IT.

Ice water bath and hang to dry.

I but made this equally summertime sausage in 2-ane/2" 10 eighteen" casings, but information technology should work great equally a stick.

These were made with 5# ground whole sirloin tip and 1# pork butt. (Double batch)

Ingredients:

1 cup cold Buttermilk
1-1/2 tablespoons Morton Tender Quick
2 teaspoons mustard seed
ane teaspoon garlic powder

i teaspoon coarse ground black pepper (butcher grind)
two teaspoons liquid smoke flavoring (optional)
iii pounds lean ground venison or (90/x footing beefiness)
i cup coarsely shredded Abrupt Cheddar Cheese or (Hullo-Temp cubes)
ii tsp Chipotle Powder (or to taste)

eleven g Binder #86

Final edited: Nov 10, 2012

• #3

five,968

617

Joined Nov 3, 2011

I just did some Lem pepper sticks terminal weekend they were slap-up tasting with a little heat on the finish. they are on sale on lems web site

Steve

• #4

3,307

163

Joined Jul 2, 2012

Ham sticks.

1 lb of ground pork butt

1 TBS TQ

1TB brown carbohydrate

i/2 tsp garlic pulverization

1/2 tsp onion powder

1/4 tsp basil

ane/2 tsp honey

Mix, stuff in sheep casings and smoke to an Information technology of 155.

I tried to make ham sticks similar Nueske's or Maplewood Meats and came up with this recipe from a canadian bacon recipe.

I would substitute the Tender Quick with the right amount of cure#1 and add salt separately. These sticks turned out really skilful from this recipe just a little salty for me. (skilful with beer).

• #5

1,007

23

Joined December 15, 2011

My beef stick recipe

5lb ground beef

1cup ice h2o

1tsp insta-cure

4tsp salt

1TBS dark-brown carbohydrate

1tsp ground mustard

2tsp whole mustard seed

1tsp coarse footing black pepper - add more if you like pepper taste

2tsp white footing pepper - substitute with black pepper if y'all dont accept this

1TBS Paprika

1tsp onion powder - more or less to sense of taste

1tsp garlic powder - more or less to gustatory modality

If you like it hot  add together the following

 2TBS crushed ruby-red pepper

2TBS ground cayenne pepper - more or less to taste

mix all spices and cure#1 into  ane cup of ice cold water  mix into  basis beef until mixed through

stuff into casing,  hang at room temp until casings are dry, approx 1 to 2 hrs,

place into smoker preheated to effectually 130 degrees for one hour  to dry out casings, then add fume for 1hr or until desired colour, and so raise heat to 150 for one hr then  enhance heat to 180 until an internal temp of 152 to 160 degrees,

place into ice cold h2o until IT drops beneath 90, if you lot want you can then spray the sticks with hot water to remove any grease on the casings, then rinse in cold h2o again then bloom sticks at room  temperature until casings are dry or desired color is obtained  then air-condition in a brown paper bag

• #6

• #seven

326

40

Joined Jan 3, 2012

Big Casino, I noticed that your recipe uses all beefiness.  Accept y'all tried with pork or a mix of pork and beefiness?  I copied and saved it.  It looks sounds good, when our temps go out of the thirty I'll have to give information technology a try.  Thank you

• #8

1,192

288

Joined February 6, 2013

I realy like all the recipe's. Thanks for posting them. Reinhard

• #9

• #x

one,007

23

Joined Dec 15, 2011

Big Casino, I noticed that your recipe uses all beef.  Take you tried with pork or a mix of pork and beef?  I copied and saved it.  It looks sounds good, when our temps get out of the thirty I'll accept to give it a try.  Cheers

Aye I take used pork mixed with, I also used 100% pork, I prefer beef with my sticks every bit they seem less greasy, probably merely in my head only hey thats why we learn to brand our own...

• #xi

1,953

534

Joined Nov 4, 2011

Yes I have used pork mixed with, I also used 100% pork, I prefer beefiness with my sticks as they seem less greasy, probably but in my head but hey thats why we learn to make our ain...

I am using your recipe Big Casino, making thirty lbs venison/pork 60/40 tomorrow. Think I volition add together the pepper flakes similar you said..I am going to grind upwardly Boston Butt with the deer.

• #12

1,953

534

Joined Nov 4, 2011

Yes I have used pork mixed with, I also used 100% pork, I adopt beef with my sticks equally they seem less greasy, probably but in my head just hey thats why we learn to make our own...

practice you grind or beat out the mustard seeds??

• #xiii

ane,007

23

Joined Dec 15, 2011

I leave the mustard seed whole, but you could shell them if you desire to, I just like the look of  those little yellow seeds in my sausage...LOL

I have heard of guys toasting them besides but I have however to do that... probably the next batch I brand

• #14

ane,953

534

Joined November 4, 2011

I get out the mustard seed whole, just you could crush them if yous want to, I just similar the look of  those petty xanthous seeds in my sausage...LOL

I accept heard of guys toasting them too but I have nonetheless to do that... probably the adjacent batch I make

Absurd., cheers/

• #15

63

20

Joined October 27, 2013

My beef stick recipe

5lb basis beefiness

1cup ice h2o

1tsp insta-cure

4tsp table salt

1TBS brown saccharide

1tsp ground mustard

2tsp whole mustard seed

1tsp coarse ground blackness pepper - add together more if you similar pepper taste

2tsp white basis pepper - substitute with black pepper if you dont accept this

1TBS Paprika

1tsp onion powder - more or less to taste

1tsp garlic powder - more or less to taste

If you similar it hot  add the post-obit

 2TBS crushed red pepper

2TBS ground cayenne pepper - more or less to taste

mix all spices and cure#i into  ane cup of ice cold h2o  mix into  ground beef until mixed through

stuff into casing,  hang at room temp until casings are dry, approx ane to 2 hrs,

place into smoker preheated to effectually 130 degrees for i hr  to dry casings, then add fume for 1hr or until desired color, then raise heat to 150 for i hr then  heighten heat to 180 until an internal temp of 152 to 160 degrees,

place into ice cold h2o until IT drops beneath xc, if y'all want you can then spray the sticks with hot h2o to remove any grease on the casings, then rinse in cold water again then blossom sticks at room  temperature until casings are dry or desired color is obtained  then refrigerate in a brown paper bag

Giving this a go this weekend with 20lbs of pork.  I toned the pepper down to i tsp of crushed. 1 tsp of aleppo ground, ane tsp of ancho chili ground.

• #16

313

fourteen

Joined Apr 18, 2012

I like this one. Adjust garlic and oestrus to your pref. Perchance some white pepper if you want the afterwards glow.
Start cooker at a low temp and gradually increase til you lot hit 170F.
Sticks are done at 154F It.
Ice water bath and hang to dry out.
I just made this as summer sausage in two-1/2" x 18" casings, but it should piece of work great every bit a stick.
These were made with 5# footing whole sirloin tip and 1# pork butt. (Double batch)

Ingredients
:

1 loving cup cold Buttermilk

1-ane/two tablespoons Morton Tender Quick

2 teaspoons mustard seed

1 teaspoon garlic pulverization

1 teaspoon coarse ground black pepper (butcher grind)

2 teaspoons liquid fume flavoring (optional)

3 pounds lean footing venison or (90/x ground beef)

one cup coarsely shredded Sharp Cheddar Cheese or (Hullo-Temp cubes)

two tsp Chipotle Powder (or to taste)

11 k Binder #86

what is binder #86

• #17

2,865

534

Joined Nov 24, 2011

Meat binder #86 is "Season Binder 86" which is fabricated by Eldon Sausage.

The following is a quote from their website for Flavor Binder 86....

Flavor Binder 86 is high in protein. Reduces shrinkage while binding meat and fat together. Formulated from Hydrolyzed Milk Products and Lactose Whey. Use 1/iv to 1/2 loving cup for each 10 lbs. of sausage meat. Net wt. 2 lbs. (half-dozen cups).

NEPAS (a well respected sausage master here) has posted previously that you can substitute Saco Buttermilk powder or Fermento for Folder #86.  Saco buttermilk pulverization should be bachelor at just about any grocery shop or Walmart.  However I'm not sure if it is a one:1 substitution.

• #18

313

14

Joined Apr xviii, 2012

Thanx dward for the heads-up.

• #19

I tried your recipe today,first time making meat sticks.....I did a five lb batch in my Masterbuilt digital smoker ,later on about 4 hours in the smoker my IT is hanging at 135..the terminal 2 hours I have upward-ed the temp past 10 degrees each hour and  my smoker is currently at 180...It temp nonetheless hanging at 135...is this common and if so ,how long should I expect them to take to terminate ?

• #20

vi,737

1,301

Joined Sep 10, 2011

Barry, your on the right runway... don't take cooking temps whatever higher... I find mine normally take between 6-8 hrs...

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