Favorite sausage and snack stick recipe's

Discussion in 'Sausage Sticky' started by boykjo, Mar 21, 2015.

  1. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Post your favorite sausage or snack stick recipe here. [​IMG]  
     
    Last edited: Mar 21, 2015
  2. elginplowboy

    elginplowboy Meat Mopper

    For snack sticks my goto is Nepas hot stick recipe.

    10 pound recipe
    10 pound lean burger or venison (85/15)
    2 tsp. Pink Instacure
    6 Tbls. Salt
    1 Tbls. Black pepper
    1 Tbls. Red pepper (I used chipotle)
    1 Tbls. Garlic salt
    2 Tbls. Accent (opt)
    1 Tbls. Sugar
    2 tsp. Cayenne pepper
    1 tsp. Paprika
    1-1/2 Tbls. Crushed red pepper (I ran thru spice mill just a little to break up seeds)
    1 Tbls. Hot sauce (I used Franks Xhot)
    1 Cup water (mix hot sauce into water)
    2.5 Tbls. Encapsulated citric acid

    Mix all together well except ECA. Just before stuffing mix in ECA.
    Stuff into sheep casings or small stick size casings (17-19mm).
    Smoke 1-2 hours (applied smoke) at 150-160 F. Then bump temp up to 170 till IT measures 152 F. Continue until desired dryness or dehydrate further for slim jim like dryness. Can stop at 152 IT for fresh snack stick style.

    5 pound recipe
    5 pounds of lean burger or venison (85/15)
    1 tsp. Pink Instacure
    3 Tbls. Salt
    1-1/2 tsp. Black pepper
    1-1/2 tsp. Red Pepper (I used chipotle
    1-1/2 tsp. Garlic salt
    1 Tbls. Accent (opt)
    1-1/2 tsp. Sugar
    1 tsp. Cayenne pepper
    ½ tsp. Paprika
    2 tsp. Crushed red pepper (I ran thru spice mill just a little to break up seeds)
    2 tsp. Hot sauce (I used Franks Xhot)
    ½ Cup Water (mix hot sauce into water)
    1.5 Tbls. Encapsulated citric acid
     
  3. crsmoker

    crsmoker Newbie

    I am having trouble with my pepperoni slices shrinking up looking like little Derby hats I am useing a cow intestine for a casing , is that the problem. I need to make 20 pounds for a party and just want to get it right.

    Any help would be GREAT

    CRSMOKER
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Hammie Stix

    2lb. Pork (70/30) Medium ground and then fine ground

    1/2 tsp Cure #1

    2 Tbsp Light Brown Sugar

    1 tsp Salt

    1 Tbsp Garlic Powder

    1 Tbsp Onion Powder

    1 tsp basil

    1 tsp honey

    1 tsp Amephos

    1 tsp Mustard Seeds

    EDIT:: I did add a large cap of Maple extract, wanted to be exact!

    I am not sure how the Amephos will work with stix, holding the moisture instead of allowing the to dry out. I am hoping I am on to something good though. But we will see. AND in sheep casings too!


    Thanks to Woodcutter, his recipe I believe. I was truely impressed. AND the Amephos made all the difference, so much better than store bought.
     
    Last edited: Apr 11, 2015
  5. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Last edited: Nov 19, 2015
  6. twoalpha

    twoalpha Smoking Fanatic

    Keeping track of this
     
  7. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    SMF had a request from a member for a thread for favorite sausage recipe's so I started one here in the sausage sticky forum. It hasn't been very active and I would like to see more participation. If you are looking for tips, tricks and recipes look in the sausage sticky. You'll find some good information there...........[​IMG]

    Joe
     
  8. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Beef and bean burrito sausage or snack sticks

    2 pounds chucky beef ground with 3/16 plate
    1 pound refried beans
    .25 pounds Spanish rice cooked
    6 Tbs potato starch
    4 Tbs NFDM
    4 oz hi temp cheddar
    4 tsp salt
    2 tsp course ground black pepper
    1 tsp granulated garlic
    1 white onion chopped fairly fine
    4 tsp homemade chili powder (store bought will work)
    1/2 - 1 tsp cumin (optional)
    2 tsp Mexican oregano
    10 grams gelatin powder
    1 cup water or beer

    Mix all dry ingredients into water or beer, then let sit while you mix the meat.

    Mix meat, beans, and rice together well, then add liquid and mix until nice and tacky.

    Stuff into hog casings or collagen. I used collagen since some family members are wiggy about gut. If they only knew how collagen was made...

    I cook, no smoke, at 170 and go until I reach an IT of 155.
     
    Last edited: Nov 18, 2015
    Crockett and c farmer like this.
  9. jimalbert

    jimalbert Meat Mopper

    Thought I would share a snack stick recipe I use and like very much.  I just mixed up a batch last night (sorry no pics of the mixing process) and will be smoking them tonight.  I will take pics as I go and post them later tonight or tomorrow.  This recipe has very little heat because my wife and kids balk when I juice it up but I typically do (2) 5lb batches - one hot, one not.  To make this hot just add 1 1/2 tsp of cayenne pepper, 1 tsp white pepper, and a tablespoon of Crushed Red Pepper.  

    5 lbs Beef Chuck
    2 1/2 tbsp Kosher Salt
    1 tsp Cure #1 (level tsp)
    1/2 tsp mustard powder 
    1/2 tsp nutmeg 
    1/2 tsp ground celery seed
    1/2 tsp ground coriander
    3/4 tsp onion powder
    1 tsp liquid smoke (i'm sure I will take crap for listing this but, eh, it works and I use a really good locally made liquid smoke)
    1 1/2 tsp garlic powder
    1 1/2 tbsp ground black pepper
    2 tbsp corn syrup
    1 cup non-fat dry milk
    1 cup ice cold water

    Mix all ingredients, cover and chill in refrigerator overnight to allow mixture to cure.  Stuff into 19mm or 21mm collagen casing or natural sheep casings.  Hang in a pre-heated 120-130 degree smoker for one hour to allow the casings to dry out.  At this point I do things slightly different than most people in that I kill almost all of my heat (very low flame via gas smoker control all the way on low and an external needle valve on my propane tank to limit it even further) and I put my AMNPS in the mailbox to provide smoke and very little heat.  I allow the beef sticks to come to an internal temperature of 130-140 degrees and at that point pull them out and place them in a non boiling water bath until the internal temperature reaches 155 degrees.  I pull them out of the water bath and immediately throw them into my sink filled with ice water to stop the cooking process (the temperature will rise slightly but not much more than 160*).  I then hang them and allow them to bloom for a few hours.  Stay Tuned...

    Jim
     
    c farmer likes this.
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Ah, this will get going. I have only made woodcutters ham sticks. Usually use bought seasonings.
     
  11. jimalbert

    jimalbert Meat Mopper

    [​IMG]Here are some pics. Not too many but enough to get you salivating.
     
  12. jimalbert

    jimalbert Meat Mopper

     
  13. worktogthr

    worktogthr Master of the Pit SMF Premier Member

  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

Share This Page