Weekend Snack Sticks

Discussion in 'Sausage' started by avclub, Apr 30, 2013.

  1. avclub

    avclub Newbie

    MD
    Last weekend beef was on sale, so I made some snack sticks.

    2 batches, each about 1.5 kg stuffed in 17mm collagen casings.  Simple and fast recipes.

    Batch 1 -  Jalepeno-Cheddar

    Dried jalepenos powdered(I dried them in the convection oven on low)

    cubed extra sharp white cheddar

    garlic powder(fresh ground from spicy garlic)

    salt

    pepper

    cure 1

    ECA

    Batch 2 - Merken-Oregano

    Merken(smoked chilean spice.  I used a lot)

    oregano

    garlic powder

    salt

    cure 1

    into the smoker for ~2 h cold smoke followed by slowly raising the temp over 5-6 hours to an IT of 152.


    Out of the smoker, set to bloom/dry over night.


    Sorry for the lack of pics.  They darkened quite a bit over night.  I will get a pic of some cut pieces later.  They look and taste fantastic.  I can't stop eating them.
     
    Last edited: Apr 30, 2013
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks good from here.
     
  3. MY T FINE. great color

    happy smoken.

    david
     
  4. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Looks great.... until their gone....LOL
     
     
  5. woodcutter

    woodcutter Master of the Pit OTBS Member

    "I can't stop eating them." = Job well done!
     

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