Hot Snack Sticks

troutter

Fire Starter

Original poster

Nov 25, 2014

70

17

• Nov 29, 2014

• #1

I've been working on a new hot stick recipe, which is coming along nicely.  Everyone who tested these sticks said, "They are really good, don't change anything" so I must be getting pretty close.  lol

When I get the final recipe nailed down I'll post it, but until then here are a couple pictures.

Before the smoker:

IMG_0974.JPG

• troutter
• Nov 29, 2014

While Smoking:

IMG_0975.JPG

• troutter
• Nov 29, 2014

Unfortunately I forgot to take any pictures of the final product and the sticks seem to have all disappeared.  lol

 

crazymoon

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Aug 24, 2014

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Great North Woods, NH

• Nov 29, 2014

• #2

Looks very good !

 

chef willie

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Dec 31, 2010

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Willamette Valley, Oregon

• Nov 29, 2014

• #3

Disappearing stix happens a lot. A little more details would be sweet.....what size casings? all beef? or a mix? grind your meat or use Chubs?....Willie

 

troutter

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Nov 25, 2014

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• Nov 29, 2014

• #4

I use the LEM 19-21mm sheep casings.  I purchased 93% lean ground beef and ground pork.

80% beef, 20% pork.  This mixture seems to work best for me.  Not dry and not greasy. 

 

tbrtt1

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Mar 16, 2014

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The Woodlands, TX via South Louisiana

• Nov 29, 2014

• #5

Question: Can these be stored at room temp if vacuum sealed? I travel a lot and would like to stick a few in my computer bag to snack on when I travel. 

 

troutter

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Original poster

Thread starter

Nov 25, 2014

70

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• Nov 29, 2014

• #6

tbrtt1 said:

 
Question: Can these be stored at room temp if vacuum sealed? I travel a lot and would like to stick a few in my computer bag to snack on when I travel. 

Click to expand...

I typically keep my sticks refrigerated, but I also use cure #1 and encapsulated citric acid.  The ECA is said to make semi dry meats shelf stable, so my answer to this question would be yes, but it might be best to ask someone who is more educated on the subject than I am.