Spicy Stick Recipe

Discussion in 'Sausage' started by nepas, Feb 21, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    A friend of mine put this recipe together. I have used it with great success and its broke down into 2 different size batches. I have to give my friend Greg the credit here on this nice recipe.

    I will be making this recipe today sometime and will post photos.

    10 Pound Recipe
    • 10 pound lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.)
    • 2 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1)
    • 1 Tbsp Black pepper
    • 1 Tbsp Red chili pepper (I used chipotle)
    • 1 Tbsp Garlic salt
    • 1 Tbsp Accent (optional)
    • 2 tsp Cayenne pepper (add more for additional heat)
    • 1 tsp Paprika
    • 1-1/2 Tbsp Crushed red pepper (I ran thru spice mill just a little to break up seeds) Mill is OPT
       
    • 1 Cup water
    • 6 Tbsp Salt
    • 1-1/2 Tbsp Sugar
    • 1 Tbsp Hot sauce (I used Franks Xhot)
       
    • 2 Tbsp encapsulated citric acid (optional)
    • Sheep or collagen casings 17 – 19mm
    5 Pound Recipe
    • 5 pounds of lean burger (85/15) or venison (If using venison, add 10-15% 5 pounds of lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.)
    • 1 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1)
    • 1-1/2 tsp Black pepper
    • 1-1/2 tsp Red chili pepper (I used chipotle)
    • 1-1/2 tsp Garlic salt
    • 2 tsp. Accent (optional)
    • 1 tsp Cayenne pepper (add more for additional heat)
    • 1/2 tsp Paprika
    • 2 tsp Crushed red pepper (I ran thru spice mill just a little to break up seeds) Mill is OPT
       
    • 1/2 Cup cold water
    • 3 Tbsp Salt
    • 2 tsp Sugar
    • 2 tsp Hot sauce (I used Franks Xhot)
       
    • 1 Tbsp encapsulated citric acid (optional)
    • Sheep or collagen casings 17 – 19mm
    Directions:
    1. In a small bowl mix hot sauce, sugar, water and salt together. Stir until sugar and water are completely dissolved.
       
    2. In a separate bowl, mix the rest of the dry ingredients except the encapsulated citric acid. Stir until well blended.
       
    3. Combine wet and dry ingredients with meat and mix well.
       
    4. Just before stuffing mix, in encapsulated citric acid, and stuff mixture into prepared casings. Arrange sausage on racks, and place into your smoker.
      [​IMG]
       
    5. Apply smoke for 1 1/2 - 2 hours at a cabinet temperature of 150°F-160°F. Then bump the cabinet temperate up to 175°F until internal temperature measures 152°F. At this temperature you will have a fresh snake stick style. Or you can continue until you reach your desired dryness or dehydrate further for Slim Jim like dryness.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks for sharing that recipe there Nepas. It sounds like a good one!
     
  3. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member


    YW
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Saved..

     Thanks

         Craig
     
  5. arnie

    arnie Smoking Fanatic

    Looks good to me
     
  6. les3176

    les3176 Master of the Pit

    Sounds like a great hot recipe! got it saved.... What no gunpowder???? LOL

     Thanks nepas
     
  7. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    looks good.........and hot.........
     
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Thanks - just put it into the recipe program for future use
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    No gunpowder this time [​IMG]

    I think i will make jerky out of this recipe.
     

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