The bold flavors of Korean BBQ make for the perfect stick. This flavorful blend combines brown sugar, gochugaru chili, and sesame for the sweet-savory ‘n tangy flavor associated with Korean BBQ.
- Mix with ground beef, pork, venison, wild game or poultry
- 1 Unit - 25 lbs of meat
- Comes with our Speed Cure
BROWN SUGAR, SUGAR, SOY SAUCE (SOYBEANS, SALT, VINEGAR), MALTODEXTRIN, SALT, SPICES, GOCHUGARU CHILI FLAKES, YEAST EXTRACT, GARLIC, SESAME OIL, ONION, GREEN ONION, SESAME SEEDS, SODIUM ERYTHORBATE (0.338%) CONTAINS: SOY, WHEAT
SNACK STICKS MILD OR HOT
You will need:
- 25# of Extra Lean Beef Trims
- 1 "B" Package of Seasoning
- 2# of Distilled Water
Suggested Procedure: Grind all meat through 3/8" plate. Add water to cure then add to meat. Add seasoning package and mix thoroughly approx 4-6 minutes or until meat becomes tacky. Stuff into 24-26mm sheep casing or 22-24mm sheep casing.
Smoking Procedure: Preheat Smoker to 100 degrees F; drape sausage on sticks with the pieces not touching. Insert temperature probe in one sausage. Run at 100 degrees F for 1 hour with the dampers wide open. Increase temperature to 165 degrees F; put 3/4 pan moistened sawdust on burner and smoke for 5 hours. Close top-damper to 1/8 open, bottom damper to 3/4 open and increase temperature to 170 degrees F and close dampers. Cook until internal temperature reaches 150-155 degrees F. Turn smoker off and cool to 100 degrees F. Remove to cooler.
Oven: Your snack sticks can be made in your oven and the flavor will be excellent. You will have some of color created by our cure and spices, although the color will not be as heavy as it would be if the sticks were placed in a smokehouse. Line the bottom of your oven with foil, Lay your product on screens. Cook at lowest heat possible for the first hour. Leave oven door open slightly if necessary. Bake at 180 to 200 until product reaches an internal temperature of 160 degrees F.