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No. 685 Honey BBQ Snack Stick Seasoning

Regular price $ 22.99

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SKU: 02-1457

Goes well with

Attention all snack lovers! Get ready to add some sweet and smoky flavor to your snack game with the No. 685 Honey BBQ Snack Stick Seasoning.

With just the right amount of honey sweetness and bold BBQ flavor, this BBQ seasoning is perfect for homemade beef sticks. 

The smokey taste of BBQ unites with the natural sweetness of real honey to create our best-selling sausage seasoning, the No. 685 Honey BBQ Snack Stick Seasoning.

This sausage seasoning is sweet and tangy like our No. 765 BBQ seasoning, but without the MSG.

Features:

  • Pair with ground pork, beef, venison, chicken or other ground meat
  • 5.25 Lb. B Unit for 25 lbs. meat batch
  • Comes complete with Speed "Pink" Cure
  • No MSG 

  • For more information on this sausage seasoning, click here

  • Per Pound: Use 10 Tbsp of seasoning

Casings we recommend: 


How To Use

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 sausage 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.

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.

Ingredients

Sugar, Honey Granules (Refinery Syrup and Honey), Salt, Spices, Onion & Garlic Powder, Natural Flavor, Dried Molasses (Refinery Syrup, Cane Mill Molasses, Cane Caramel Color), Natural Smoke Flavor & Spice Extractives.

CONTAINS: WHEAT

Speed Cure: Salt, Sodium Nitrite (6.25%), Red 3 and With Less Than 1% Glycerine (Prevents Caking).

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