Al Pastor Snack Stick Recipe | Easy Snack Stick Recipe
Smoky, spicy, and packed with traditional Mexican flavor—this Al Pastor Snack Stick recipe brings street food inspiration to your smokehouse.
Crafted using our No. 854 Al Pastor Snack Stick Seasoning, this recipe fuses sweet pineapple with warm chili heat, savory spices, and hints of citrus for an unforgettable snacking experience. Whether you're experimenting with small-batch sausage making or looking to add something bold to your lineup, this recipe delivers.
Al Pastor Snack Stick Recipe | Easy Snack Stick Recipe
Rated 5.0 stars by 1 users
Prep Time
45 minutes
Cook Time
6-8 hours
Smoky, spicy, and packed with traditional Mexican flavor—this Al Pastor Snack Stick recipe brings street food inspiration to your smokehouse.
Crafted using our No. 854 Al Pastor Snack Stick Seasoning, this recipe fuses sweet pineapple with warm chili heat, savory spices, and hints of citrus for an unforgettable snacking experience. Whether you're experimenting with small-batch sausage making or looking to add something bold to your lineup, this recipe delivers.
Ingredients
-
2.5 LB – Pork Trim or Pork Butt
-
5 LB – Beef Chuck (roast)
-
8.1g – Pink Cure
-
7oz – Ice cold water
-
360g – Al Pastor Snack Stick Seasoning
-
.75# - Granulated Pineapple
-
21mm Mahogany Collagen Casings
Directions
Cut meat into 3” 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 beef 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.
Stir together the cure and cold water. (This helps with even distribution)
Mix in Al Pastor snack stick seasoning, cure and water into the meat block. Mix for 6-10 minutes until protein extraction has started. The meat should be very tacky and stick to your hands.
Add in the granulated pineapple and mix until just incorporated.
Set up your stuffer with a ½” horn and fill the hopper with the meat block and crank down until the meat fills the horn.
Load the casings onto the horn and fill the casings.
Head to the smoker right away or set in the fridge over night to develop flavor.
Preheat your smoker to 110 degrees and set dampers wide open.
Hang the snack sticks on smoke sticks and place in the smoker and set a temperature probe to monitor the internal temperature of the snack sticks.
Run the smoker at 110 for 1 hour for a drying cycle.
Increase the temperature of the smoker to 125 degrees. Place a pan of moistened sawdust on the heating element. Set dampers to 2/3 closed. Smoke for 2 hours.
Carefully remove the sawdust pan and increase the temperature of the smoker to 150 degrees. Run for 2 hours.
Finally increase the temperature of the smoker to 180 degrees and run until the internal temperature of the snack sticks reaches 155 degrees.
Remove the snack sticks from the smoker and place in an ice bath for 30 minutes to cool rapidly.
Then place the snack sticks in the fridge to cool completely down below 40 degrees.
Enjoy!
