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No. 470 Birria Snack Stick Seasoning
No. 470 Birria Snack Stick Seasoning
No. 470 Birria Snack Stick Seasoning
No. 470 Birria Snack Stick Seasoning
No. 470 Birria Snack Stick Seasoning

No. 470 Birria Snack Stick Seasoning

1 review
Regular price $ 17.99

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B Unit
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SKU: 02-2275

Goes well with

High-Temp Pepperjack Cheese High-Temp Pepperjack Cheese

High-Temp Pepperjack Cheese
$ 11.99
Natural Sheep Casings

Natural Sheep Casings
from $ 42.99

Natural Sheep Casings

Natural Sheep Casings

A rich, earthy chile-forward snack stick inspired by classic birria flavor. Crafted with dried red chiles and layered with warm spices, garlic, and onion, it delivers deep, savory richness with just a touch of heat and irresistible umami.

  • Mix with ground beef, pork, or poultry
  • Add High-Temp Mozzarella Cheese for extra flavor
  • Comes complete with Speed Cure
  • No MSG
  • Per 1 lb of meat: use 0.0724 lb (1.16 oz / 32.8 g) of seasoning

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Casings we recommend:

Important Product Update: Beginning October 12, 2026, PS Seasoning will start removing Red No. 3 dye from all Speed Cure products. While the product color is changing, the curing performance and quality will remain the same. This is a rolling transition, and product availability will be updated on this page as items convert. Read the full announcement for additional details: BLOG HERE

*Cure contains sodium nitrite. Use caution when handling and follow instructions carefully. Keep out of the reach of children.

How to Use

You will need:

12.5 lbs. of Beef

12.5 lbs. of Pork Trim

1 "B" Package of Seasoning & Cure

1 1/2 cups of Distilled Ice Water

2.5 lbs. High-Temp Cheese (optional)

22-24 mm Natural Sheep or 21 mm Collagen Casings

Suggested Procedure: Cut meat into 2" pieces and freeze for 15-20 minutes. Grind all meat once through 3/8" plate and then refrigerate for 5-10 minutes. Grind again through a 3/16" plate. Add water to cure and then add to meat. Add seasoning package and mix thoroughly for 4-6 minutes or until meat becomes tacky. Add in high-temp cheese or other add-ins. Stuff into 21 MM Mahogany Collagen Casing or 22-24 MM Sheep Casing. While it's not required, we recommend letting them rest overnight before smoking to let the flavors bloom.

Smoking Procedure: Preheat Smoker to 130 degrees F; drape sausage on sticks with the pieces not touching. Insert temperature probe into one sausage. Smoke at 130 degrees F for 1 hour with smoke on. Increase temperature to 150 degrees F and smoke for one hour with smoke on. Increase temperature to 170 degrees F and process without smoke until internal temperature reaches 155 degrees F. Allow to cool at room temperature until internal temp reaches 110 degrees F then place in refrigerator to cool down to 40 degrees F.

Oven: Your snack sticks can be made in your oven and the flavor will be excellent. You will have some 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 and lay your product on screens. Cook at lowest heat possible for the first hour. Leave oven door open slightly if necessary. Bake at 180-200 degrees F until product reaches an internal temperature of 160 degrees F.

Ingredients

Spices, Salt, Sugar, Dehydrated Onion, Sesame Seeds, Natural Flavors, Sodium Erythorbate (0.739%)

Recipes for No. 470 Birria Snack Stick Seasoning

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