Chicken Bacon Ranch Snack Sticks
Learn how to make snack sticks with our delicious Chicken Bacon Ranch Snack Stick recipe! Using our No. 296 Bacon Ranch Bratwurst seasoning, thick-cut bacon, and high-temp cheddar cheese, we’ll guide you through every step of how to make chicken snack sticks right at home. Whether you’re a beginner or a seasoned pro, this video will show you how to craft perfectly smoky, savory snack sticks packed with flavor.
Chicken Bacon Ranch
Rated 5.0 stars by 1 users
Prep Time
2 hours
Cook Time
7-8 hours
Learn how to make snack sticks with our delicious Chicken Bacon Ranch Snack Stick recipe! Using our No. 296 Bacon Ranch Bratwurst seasoning, thick-cut bacon, and high-temp cheddar cheese, we’ll guide you through every step of how to make chicken snack sticks right at home. Whether you’re a beginner or a seasoned pro, this video will show you how to craft perfectly smoky, savory snack sticks packed with flavor.
Ingredients
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12.5 LB – Chicken Thighs, Skin on, deboned
-
704 Grams - #296 Bacon Ranch Brat Seasoning
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14 Grams – Pink Cure
- 12 oz – Distilled Water (Cold)
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3 LB – Bacon, Thick cut, raw
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1 ¼ LB – High Temp Cheddar Cheese
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21mm – Mohagany Casings
Directions
Trim the chicken thighs as needed, making sure there are no bones. Cut into 3” cubes and place in the freezer to temper.
Roughly chop the bacon and place it in a large pot.
Cook over medium heat until the bacon is well rendered.
Strain the bacon and then cool completely.
Set your grinder up with the 3/16” (4.5mm) plate.
Grind the chicken once.
Add seasoning to the ground meat.
Stir the cure in with the water until dissolved and add to the meat block.
Mix until the seasoning is well distributed, and the meat becomes very tacky.
Add in the bacon and high temp cheddar cheese and mix until well incorporated.
Set up your stuffer. Stuff the meat block into 21mm mahogany casings.
Lay the stuffed sticks onto a tray and place in the fridge overnight to develop cure.
Smoking Day
Remove the snack sticks from the fridge and rest them at room temperature while you preheat your Pro Classic.
Preheat the Pro Classic to 100 degrees and set dampers wide open.
Once the temperature is reached, hang the snack sticks on smoke sticks and hang in the smoker from the top rung. Allow space between snack sticks for even cooking and airflow.
Insert probe(s) to monitor temperature.
Run at 100 degrees (drying cycle) for 1.5 hours.
Increase temperature of the smoker to 115 degrees.
Set dampers to 2/3 closed.
Run 1 hour.
Fill a sawdust pan ½ full with sawdust and dampen with water.
Place the pan directly on the heating element and increase the temperature to 130 degrees. Run 1 hour.
Increase the temperature of the smoker to 145 degrees, run 1 hour.
Carefully remove the sawdust pan.
Increase temperature of the smoker to 160 degrees. Run 1 hour.
Increase temperature of the smoker to 180 degrees and run until the internal temperature of the snack sticks reaches 160 degrees.
Remove the snack stick from the smoker and place in an ice bath for 30 minutes.
Place the snack stick in the fridge overnight to cool completely before cutting and serving.
Enjoy!
