Hot Snack Sticks

Discussion in 'Sausage' started by troutter, Nov 29, 2014.

  1. troutter

    troutter Fire Starter

    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:

    While Smoking:

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

    crazymoon Master of the Pit SMF Premier Member

    Looks very good !
  3. chef willie

    chef willie Master of the Pit OTBS Member

    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
  4. troutter

    troutter Fire Starter

    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. 
  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. 
  6. troutter

    troutter Fire Starter

    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.

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