Snack sticks- smoked

boatnut · 12-13-2009, 06:56 PM

I made up ten pounds of snack sticks yesterday using 7 lbs of chuck steak and 3 lbs of pork butt and assorted spices along with some powdered dextrose and powdered buttermilk. I also added 1 pound of cubed "high temperature" cheddar cheese.

In the past, I've always used "spice kits" from various sausage supply houses but this time opted to go it on my own. I searched the internet for some recipes but they weren't easy to find. I finally settled on a "fusion" recipe using this and that from the recipes that I did find.

I air dried after stuffing for about 6 hours then put in the fridge. Smoked the next day for about 6 hours at low temperatures till the end, when I increased smoker temp to 170 till sticks reached internal temp of 160.

I passed out samples to the kids and they really liked them. I thought they were just as good, if not better then the ones I've made in the past.

deguerre · 12-13-2009, 07:01 PM

Dayumm! Those look great. Do you take orders?

dodgeramsst2003 · 12-13-2009, 07:02 PM

Looking good Boatnut!

Drifter · 12-13-2009, 07:03 PM

They look great!! Was this recipe better than the pre-packed mixes? What recipe did you come up with? I've got some deer meat I want to make snack sticks out of, but I was just planning on using "Uncle Bucks" snack stick seasoning from Bass Pro. I use "Uncle Bucks" summer sausage seasoning and like it very much.

MAB52 · 12-13-2009, 07:05 PM

I love beef sticks and those look killer. What type and size casing do you use for these?

Trucky1008 · 12-13-2009, 07:07 PM

I'd be curious as well to know what recipe you came up with. I've been using Cabela's snack stick recipe which I like very much, but it's not cheap.

landarc · 12-13-2009, 07:24 PM

man, those look great, what a snack they are.

anamosity · 12-13-2009, 07:25 PM

Looks good, the ones at the stores look great, but I can only imagine what they put in them. Would also love to see the recipe you used.

Kevin · 12-13-2009, 07:33 PM

Does your house smell like smoke after hanging the snack sticks from the ceiling? Been there, done that

boatnut · 12-13-2009, 07:39 PM

Quote:

Originally Posted by MAB52

I love beef sticks and those look killer. What type and size casing do you use for these?

I'm pretty sure they are 21-22 mm and I know they are collagen. I like the collagen for snack sticks. I use hog casings on most everything else.

boatnut · 12-13-2009, 07:45 PM

Quote:

Originally Posted by Drifter

They look great!! Was this recipe better than the pre-packed mixes? What recipe did you come up with? I've got some deer meat I want to make snack sticks out of, but I was just planning on using "Uncle Bucks" snack stick seasoning from Bass Pro. I use "Uncle Bucks" summer sausage seasoning and like it very much.

here is what I used:

7 lbs ground chuck roast
3 lbs ground pork butt
1 pound hi temp cheddar (optional)

4 TB paprika
2 Tsp pink salt or "insta cure #1
6 TB ground mustard
1 Tsp black pepper
1 Tsp white pepper
1 Tsp ground celery seed
1 TB mace
1 Tsp granulated garlic
1 Tsp granulated onion
1 Tsp cayenne

1.5 oz's dextrose powder (optional)
6 oz's powdered buttermilk

1 to 2 cups liquid. I used 1 cup red wine in which I dissolved the pink salt. the mixture was till pretty dry so I added another cup of ice water.
3 Oz's kosher salt

boatnut · 12-13-2009, 07:53 PM

Quote:

Originally Posted by Kevin

Does your house smell like smoke after hanging the snack sticks from the ceiling? Been there, done that

house doesn't but garage does. I don't mind. smells pretty manly when mixed with diesel fumes from my pick up :)

Trucky1008 · 12-13-2009, 07:59 PM

Thanks for posting the recipe, I'll have to give it a try.

Drifter · 12-13-2009, 08:03 PM

Quote:

Originally Posted by Trucky1008

Thanks for posting the recipe, I'll have to give it a try.

x2... Thanks!!

bigabyte · 12-13-2009, 09:20 PM

Thanks for posting the recipe.

12-13-2009, 07:01 PM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Dayumm! Those look great. Do you take orders? __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

12-13-2009, 07:02 PM	#3
dodgeramsst2003 Full Fledged Farker Join Date: 08-01-06 Location: Flat Rock, MI	Looking good Boatnut! __________________ -Chris -Downriver, MI - UDS ( my new favorite cooking device) - Homebuilt cold smoker, Cookshack SM008. - 250 gal oil drum cut and waiting for me to build it - (3) more 250 gal oil drums waiting for me to go get them. - Custom offset in progress. Link To The Build: http://www.bbq-brethren.com/forum/sh...ad.php?t=71893

12-13-2009, 07:03 PM	#4
Drifter is one Smokin' Farker Join Date: 09-02-09 Location: Brookland, AR	They look great!! Was this recipe better than the pre-packed mixes? What recipe did you come up with? I've got some deer meat I want to make snack sticks out of, but I was just planning on using "Uncle Bucks" snack stick seasoning from Bass Pro. I use "Uncle Bucks" summer sausage seasoning and like it very much. __________________ Weber 22.5 OTG; UDS; knockoff Char-Griller sidebox smoker; Char-Broil RED gasser

12-13-2009, 07:05 PM	#5
MAB52 is one Smokin' Farker Join Date: 05-04-08 Location: Sweet Home, OR	I love beef sticks and those look killer. What type and size casing do you use for these? __________________ Mike, Traeger "Lil Tex" Pellet Smoker Uniflame Charcoal Grill Weber 22.5"

12-13-2009, 07:07 PM	#6
Trucky1008 is One Chatty Farker Join Date: 05-26-08 Location: Omaha, NE	I'd be curious as well to know what recipe you came up with. I've been using Cabela's snack stick recipe which I like very much, but it's not cheap. __________________ Don Pork Patrol BBQ Jambo Backyard Gateway Drum Fast Eddy FEC100 X2 BGE- Large x2 Certified MOINK Ball Maker, 2008 KCBS Member and CBJ 8.5 X 28' ATC Trailer

12-13-2009, 06:56 PM	#1
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio	Snack sticks- smoked I made up ten pounds of snack sticks yesterday using 7 lbs of chuck steak and 3 lbs of pork butt and assorted spices along with some powdered dextrose and powdered buttermilk. I also added 1 pound of cubed "high temperature" cheddar cheese. In the past, I've always used "spice kits" from various sausage supply houses but this time opted to go it on my own. I searched the internet for some recipes but they weren't easy to find. I finally settled on a "fusion" recipe using this and that from the recipes that I did find. I air dried after stuffing for about 6 hours then put in the fridge. Smoked the next day for about 6 hours at low temperatures till the end, when I increased smoker temp to 170 till sticks reached internal temp of 160. I passed out samples to the kids and they really liked them. I thought they were just as good, if not better then the ones I've made in the past. __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy Last edited by boatnut; 01-22-2012 at 10:47 PM..

12-13-2009, 07:24 PM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	man, those look great, what a snack they are. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

12-13-2009, 07:25 PM	#8
anamosity Full Fledged Farker Join Date: 05-18-09 Location: Montana	Looks good, the ones at the stores look great, but I can only imagine what they put in them. Would also love to see the recipe you used.

12-13-2009, 07:33 PM	#9
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	Does your house smell like smoke after hanging the snack sticks from the ceiling? Been there, done that __________________ Kevin

12-13-2009, 07:59 PM	#13
Trucky1008 is One Chatty Farker Join Date: 05-26-08 Location: Omaha, NE	Thanks for posting the recipe, I'll have to give it a try. __________________ Don Pork Patrol BBQ Jambo Backyard Gateway Drum Fast Eddy FEC100 X2 BGE- Large x2 Certified MOINK Ball Maker, 2008 KCBS Member and CBJ 8.5 X 28' ATC Trailer

12-13-2009, 09:20 PM	#15
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Thanks for posting the recipe. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.