No. 765 Honey BBQ Snack Stick Seasoning
Sweet and smokey flavors unite in our #1 selling and award-winning Honey BBQ Snack Stick Seasoning.
If you've always dreamed about making homemade snack sticks, you can rely on this honey BBQ seasoning for some meat sticks you won't stop snacking on. Beef sticks, deer sticks... You can make them all with this delicious honey BBQ sausage seasoning.
Delight in real honey merged with smokey, zesty BBQ flavor and a tangy blend of spices.
- Pair with ground pork, beef, venison, chicken or other ground meat
- 5.25 Lb. B Unit for 25 lb. meat batch
- 2.63 Lb. C Unit for 12.5 lb. meat batch
- Comes complete with Speed "Pink" Cure
One pound conversion:
- Seasoning per pound: 8 Tablespoons
- Cure per pound: 1/8 Teaspoon
Casings we recommend:
- 22-24 Natural Sheep Casings
- 21mm Clear Collagen Casings
- 21mm Mahogany Collagen Casings
- 23mm Clear Collagen Casings
Sugar, Honey Granules (Refinery Syrup, Honey), Salt, Spices, Onion & Garlic Powder, Monosodium Glutamate, Dried Molasses (Refiners' Syrup, Cane Mill Molasses, Cane Caramel Color), Natural Smoke Flavor, Spice Extractives.
Contains: MSG, WHEAT
SNACK STICKS MILD OR HOT
You will need:
- 12.5 lbs. of Lean Venison or Beef
- 12.5 lbs. of Pork Trim
- 1 "B" Package of Seasoning & Cure
- 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 then refrigerate for 5-10 minutes. Grind again through a 3/16" plate. Add water to cure 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 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.