This delightfully spicy seasoning blend of Jalapeño peppers and spices makes a snack stick with a pleasant, piquant heat.
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Salt, Dextrose, Spices, Jalapeno Pepper*, Paprika, Onion*, Garlic*, Yeast Extract. *Dried.
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.