Philly Cheesesteak Snack Sticks

Directions

1. Cut the meat into grinder sized pieces, about 3” cubes.
2. Set the meat in the freezer to temper for 20 minutes.
3. Set your grinder up with a 3/8” (10mm) plate.
4. Grind the beef and pork together once.
5. Reset your grinder with a 3/16” (4.5mm) plate and grind the meat one more time.
6. Add in No. 852 Philly Cheesesteak Snack Stick seasoning.
7. Combine the cure and water and stir until dissolved.
8. Add the cure and water mixture to the meat.
9. Mix the meat with your hand until the seasoning is well mixed, and the meat becomes slightly tacky.
10. Add in the high temp cheese and fold in until well combined.
11. Set up your stuffer with the small horn.
12. Thread on your 21 mm Mahogany casings and stuff the snack sticks.
13. Preheat Pro Classic or Pro Max smoker to 100 degrees.
14. Hang your snack sticks on smoke sticks and place in the smoker, leaving enough space between them for airflow.
15. With dampers wide open, run the smoker for 1 hour.
16. Increase temperature of the smoker to 125 degrees and set dampers to 2/3 closed.
17. Run 1 hour.

18. Fill a sawdust pan half full with sawdust and dampen with water.

19. Place the sawdust pan directly on the heating element. Run 1 hour.
20. Carefully remove that sawdust pan from the smoker.
21. Increase the temperature of the smoker to 150 degrees, run 1 hour.
22. Finally, increase the temperature of the smoker to 180 degrees and run until the internal temperature of the sticks reaches 155 degrees.
23. Remove the sticks from the smoker and immediately place in an ice bath to bring the temperature down quickly.
24. Remove from the ice bath and place in the fridge to cool completely overnight.
25. Cut up and enjoy!