Snack Sticks

SNACK STICKS

As a reference guide for making lots of sticks Snack less than 25 lbs. -
= 1 cup water ½ lb. of water
2 tablespoons = 1 oz Snack Stick Seasoning

For example:
If you want to make a batch of 10 lb Snack Sticks, you can use:

2 cups of water and
14 tablespoons Snack Stick Seasoning
[You also need a little less than half a tablespoon of sodium nitrite]



20 lbs. lean venison and 5 lbs. tilt (80/20) of finishing pigs (lean pork butts will work)
or
8 lbs. Venison 2 lbs lean. tilt (80/20) of finishing pigs (lean pork butts will work)
[The meat should be as cold as possible]

OR

20 lbs. lean beef and 5 lbs. tilt (80/20) of finishing pigs (lean pork butts will work)
or
8 lbs. lean beef and 2 lbs. tilt (80/20) of finishing pigs (lean pork butts will work)
[The meat should be as cold as possible]


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1. Coarse grind of pork or deer or a mixture of pork (grinding plate with 3 / 8 to 1 / 2 inch in diameter holes).

2. Mix 2 ½ pounds (5 cups) purified water * and 1 ounce pkg rapid cure (sodium nitrite) completely. (Ratio of water to the meat is 1 lb of water per 10 kg. Meat).

3. Add the package. CA Legg Snack Stick Seasoning to water sodium nitrite and mixing and stir well.

4. Pour the water / seasoning / mix of sodium nitrite in meat and chopped coarse / mix stir well (about 5 minutes of mixing by hand).

5. Grind the mixture of meat / seasoning at the end (regular hamburger plate - 1 / 4-1 / 8 inch in diameter holes).

(A) If you use encapsulated citric acid, it should be added after the final grinding and before stuffing. The encapsulated citric acid should NEVER be crushed! Simply mix the citric acid encapsulated in the sausage mixture thoroughly by hand.

6. Orders casings 19 mm collagen

7. Place the snack sticks stuffed in fresh (fridge) overnight (12-24 hours) in a plastic container or glass.

8. Place the smoker on the screens. Adjust the temperature to 130 ° F. with damper fully open and no smoke. If you do not have a smoker, you can "cook" the snack sticks in your kitchen oven. Click here to see the indications for treatment Snack Stick in oven.

9. After two hours, increasing the temperature to 145 ° F, the shock nearly half, and add sawdust to start the smoking process.

10. After 2 hours at 145 ° F, raise temperature to 160 ° F, keep the register at half open and continue to smoke.

11. After 2 hours at 160 ° F, raise temperature to 175-180 ° F, close the register at 3 / 4 closed and continue to smoke until the internal temperature of the snack sticks to 160 ° F.

12. Remove snack sticks smokehouse and leave at room temperature for 2 hours.

13. Then package snack sticks (vacuum packaging is the best) and refrigerate. Snack Sticks are now ready to eat!

* Distilled water works good for seasoning. You can also use the "tap water good" if you let it sit for 24 hours in the refrigerator to dissipate the chlorine. It is best to use ice water for seasoning. Just let the water sit in your refrigerator overnight to cool before using.

My mother makes them taste so-called sticks. It is a slice of bacon on a baguette fried. What do you call a snack stick.

http://www.cooks.com/rec/search?q=snack+ ...

TONS of snack sticks recipes! Hope this helps! (:

Plexiglas and robots, of course.