Hot Stick Recipe

Discussion in 'Sausage' started by nepas, Mar 9, 2013.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Dont know if i posted this, if i have sorry, if not please Enjoy

    This recipe was given to me by a good friend back up in Pennsylvania.

    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
     
    Last edited: Mar 24, 2013
  2. dward51

    dward51 Master of the Pit OTBS Member

    Copied to the recipe files....

    Thanks
     
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    OOOo.....another addition to my Recipe book....Chapter...Nepas

    Kat
     
  4. lu1847

    lu1847 Smoking Fanatic

    Saved that one. Thank you.
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    YW
     
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I filed that one in my last to try file..............................[​IMG]
     
     
  7. roller

    roller Smoking Guru SMF Premier Member

    Thanks !
     
  8. I am doing sticks today. What do you mean by 1-12-2 hours?
     
  9. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    90min - 120min.....?
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Typo fixed to be 1-2 hours of applied smoke.
     
  11. thanks nepas! sticks turned out great!
     
  12. Will this recipe work without the instacure and citric acid? I could not find these ingredients.
     
  13. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    No. You will need the instacure. You can omit the ECA but it will not have that tang so I would keep it in there.... Try a local butcher shop or get the instacure and ECA from the sausagemaker.com
     
  14. These sticks came out great! Thanks for the recipe.. I just gotta work on my stuffing skills, so they cook more evenly.
     
  15. bill ace 350

    bill ace 350 Meat Mopper

    I am going to give this recipe a try. Do you cure it in a refrigerator for a few days prior to smoking?
     
  16. thoseguys26

    thoseguys26 Master of the Pit

    Sounds pretty darn good Nepas, thanks for the share. I've never thought of dehydrating sticks after smoking to dry them out for a texture purpose but that's a great idea. I had some great pepper sticks in WI the other month and they had a nice semi-dry texture and I was wondering how they achieved this. Maybe your tip is the answer to my question.
     
  17. mattisjd

    mattisjd Newbie

    NY
    New to the site, lots of nice recipes and info on here. Nepas, I want to give this a go. I have a question about curing though. I normally stuff and throw them in the fridge overnight. I have never used ECA, so this is where I need help. Do you mix your cure and spices and let that sit overnight, and then mix the ECA and stuff and throw into the smoker immediately after?
     
  18. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    yes. Mix the eca in right before stuffing. if you add it early the meat can become mushy
     
  19. mattisjd

    mattisjd Newbie

    NY
    Got a batch of this in the fridge ready to go in the smoker!!! Been reading around on the site and I see where you say normally ECA and sugar do not do well together Nepas. I'm assuming this recipe IS the exception since everyone seems to like this one?
     
  20. mattisjd

    mattisjd Newbie

    NY
    Never mind... I re-read what you were saying now... Lol
     

Share This Page