Beef Snack Stick With Black Wrapper

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Snack stick recipe.

• Thread in 'Sausage' Thread starter Started by gutter,
• Start date Nov 10, 2012

• #1

Does anyone have a kick BUTT snack stick recipe they would be willing to share. Right now i use the PS seasoning #769 but find it to kind of salty. I'm into a garlic and pepper flavor.

• #2

243

17

Joined Nov 8, 2011

I like this one. Adjust garlic and heat to your pref. Maybe some white pepper if you want the after glow.

Start cooker at a low temp and gradually increase til you hit 170F.

Sticks are done at 154F IT.

Ice water bath and hang to dry.

I just made this as summer sausage in 2-1/2" x 18" casings, but it should work great as a stick.

These were made with 5# ground whole sirloin tip and 1# pork butt. (Double batch)

Ingredients:

1 cup cold Buttermilk
1-1/2 tablespoons Morton Tender Quick
2 teaspoons mustard seed
1 teaspoon garlic powder

1 teaspoon coarse ground black pepper (butcher grind)
2 teaspoons liquid smoke flavoring (optional)
3 pounds lean ground venison or (90/10 ground beef)
1 cup coarsely shredded Sharp Cheddar Cheese or (Hi-Temp cubes)
2 tsp Chipotle Powder (or to taste)

11 g Binder #86

Last edited: Nov 10, 2012

• #3

5,968

617

Joined Nov 3, 2011

I just did some Lem pepper sticks last weekend they were great tasting with a little heat on the end. they are on sale on lems web site

Steve

• #4

3,307

163

Joined Jul 2, 2012

Ham sticks.

1 lb of ground pork butt

1 TBS TQ

1TB brown sugar

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp basil

1/2 tsp honey

Mix, stuff in sheep casings and smoke to an IT of 155.

I tried to make ham sticks like Nueske's or Maplewood Meats and came up with this recipe from a canadian bacon recipe.

I would substitute the Tender Quick with the correct amount of cure#1 and add salt separately. These sticks turned out really good from this recipe just a little salty for me. (good with beer).

• #5

1,007

23

Joined Dec 15, 2011

My beef stick recipe

5lb ground beef

1cup ice water

1tsp insta-cure

4tsp salt

1TBS brown sugar

1tsp ground mustard

2tsp whole mustard seed

1tsp coarse ground black pepper - add more if you like pepper taste

2tsp white ground pepper - substitute with black pepper if you dont have this

1TBS Paprika

1tsp onion powder - more or less to taste

1tsp garlic powder - more or less to taste

If you like it hot  add the following

 2TBS crushed red pepper

2TBS ground cayenne pepper - more or less to taste

mix all spices and cure#1 into  1 cup of ice cold water  mix into  ground beef until mixed through

stuff into casing,  hang at room temp until casings are dry, approx 1 to 2 hrs,

place into smoker preheated to around 130 degrees for one hour  to dry casings, then add smoke for 1hr or until desired color, then raise heat to 150 for one hr then  raise heat to 180 until an internal temp of 152 to 160 degrees,

place into ice cold water until IT drops below 90, if you want you can then spray the sticks with hot water to remove any grease on the casings, then rinse in cold water again then bloom sticks at room  temperature until casings are dry or desired color is obtained  then refrigerate in a brown paper bag

• #6

• #7

326

40

Joined Jan 3, 2012

Big Casino, I noticed that your recipe uses all beef.  Have you tried with pork or a mix of pork and beef?  I copied and saved it.  It looks sounds good, when our temps get out of the 30 I'll have to give it a try.  Thanks

• #8

1,192

288

Joined Feb 6, 2013

I realy like all the recipe's. Thanks for posting them. Reinhard

• #9

• #10

1,007

23

Joined Dec 15, 2011

Big Casino, I noticed that your recipe uses all beef.  Have you tried with pork or a mix of pork and beef?  I copied and saved it.  It looks sounds good, when our temps get out of the 30 I'll have to give it a try.  Thanks

Yes I have used pork mixed with, I also used 100% pork, I prefer beef with my sticks as they seem less greasy, probably just in my head but hey thats why we learn to make our own...

• #11

1,954

535

Joined Nov 4, 2011

Yes I have used pork mixed with, I also used 100% pork, I prefer beef with my sticks as they seem less greasy, probably just in my head but hey thats why we learn to make our own...

I am using your recipe Big Casino, making 30 lbs venison/pork 60/40 tomorrow. Think I will add the pepper flakes like you said..I am going to grind up Boston Butt with the deer.

• #12

1,954

535

Joined Nov 4, 2011

Yes I have used pork mixed with, I also used 100% pork, I prefer beef with my sticks as they seem less greasy, probably just in my head but hey thats why we learn to make our own...

do you grind or crush the mustard seeds??

• #13

1,007

23

Joined Dec 15, 2011

I leave the mustard seed whole, but you could crush them if you want to, I just like the look of  those little yellow seeds in my sausage...LOL

I have heard of guys toasting them too but I have yet to do that... probably the next batch I make

• #14

1,954

535

Joined Nov 4, 2011

I leave the mustard seed whole, but you could crush them if you want to, I just like the look of  those little yellow seeds in my sausage...LOL

I have heard of guys toasting them too but I have yet to do that... probably the next batch I make

Cool., thanks/

• #15

63

20

Joined Oct 27, 2013

My beef stick recipe

5lb ground beef

1cup ice water

1tsp insta-cure

4tsp salt

1TBS brown sugar

1tsp ground mustard

2tsp whole mustard seed

1tsp coarse ground black pepper - add more if you like pepper taste

2tsp white ground pepper - substitute with black pepper if you dont have this

1TBS Paprika

1tsp onion powder - more or less to taste

1tsp garlic powder - more or less to taste

If you like it hot  add the following

 2TBS crushed red pepper

2TBS ground cayenne pepper - more or less to taste

mix all spices and cure#1 into  1 cup of ice cold water  mix into  ground beef until mixed through

stuff into casing,  hang at room temp until casings are dry, approx 1 to 2 hrs,

place into smoker preheated to around 130 degrees for one hour  to dry casings, then add smoke for 1hr or until desired color, then raise heat to 150 for one hr then  raise heat to 180 until an internal temp of 152 to 160 degrees,

place into ice cold water until IT drops below 90, if you want you can then spray the sticks with hot water to remove any grease on the casings, then rinse in cold water again then bloom sticks at room  temperature until casings are dry or desired color is obtained  then refrigerate in a brown paper bag

Giving this a go this weekend with 20lbs of pork.  I toned the pepper down to 1 tsp of crushed. 1 tsp of aleppo ground, 1 tsp of ancho chili ground.

• #16

313

14

Joined Apr 18, 2012

I like this one. Adjust garlic and heat to your pref. Maybe some white pepper if you want the after glow.
Start cooker at a low temp and gradually increase til you hit 170F.
Sticks are done at 154F IT.
Ice water bath and hang to dry.
I just made this as summer sausage in 2-1/2" x 18" casings, but it should work great as a stick.
These were made with 5# ground whole sirloin tip and 1# pork butt. (Double batch)

Ingredients
:

1 cup cold Buttermilk

1-1/2 tablespoons Morton Tender Quick

2 teaspoons mustard seed

1 teaspoon garlic powder

1 teaspoon coarse ground black pepper (butcher grind)

2 teaspoons liquid smoke flavoring (optional)

3 pounds lean ground venison or (90/10 ground beef)

1 cup coarsely shredded Sharp Cheddar Cheese or (Hi-Temp cubes)

2 tsp Chipotle Powder (or to taste)

11 g Binder #86

what is binder #86

• #17

2,865

534

Joined Nov 24, 2011

Meat binder #86 is "Flavor Binder 86" which is made by Eldon Sausage.

The following is a quote from their website for Flavor Binder 86....

Flavor Binder 86 is high in protein. Reduces shrinkage while binding meat and fat together. Formulated from Hydrolyzed Milk Products and Lactose Whey. Use 1/4 to 1/2 cup for each 10 lbs. of sausage meat. Net wt. 2 lbs. (6 cups).

NEPAS (a well respected sausage master here) has posted previously that you can substitute Saco Buttermilk powder or Fermento for Binder #86.  Saco buttermilk powder should be available at just about any grocery store or Walmart.  However I'm not certain if it is a 1:1 substitution.

• #18

313

14

Joined Apr 18, 2012

Thanx dward for the heads-up.

• #19

I tried your recipe today,first time making meat sticks.....I did a 5 lb batch in my Masterbuilt digital smoker ,after about 4 hours in the smoker my IT is hanging at 135..the last 2 hours I have up-ed the temp by 10 degrees each hour and  my smoker is currently at 180...IT temp still hanging at 135...is this common and if so ,how long should I expect them to take to finish ?

• #20

6,747

1,303

Joined Sep 10, 2011

Barry, your on the right track... don't take cooking temps any higher... I find mine usually take between 6-8 hrs...

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