Snack sticks

[Mastevt]

Just wanted to share for those who want to try, I finished up my snack sticks the other day. I used the High mountain summer sausage, from Cabela's, and Cabela's brand of Polish sausage. I mixed in 1 teaspoon of minced garlic for every lb of meat that I was doing, (15lbs for summer sausage), and I left the Polish (15lbs also)original. Stuffed it into 3/8 collogen casings, with a hand crank stuffer,and smoked it for 3 hours until I got internal temp. of 160 degrees. Both turned out great! I can't say enough about it. I've finally found the taste of snack sticks that you get from the professionals! I highly recommend these two season kits, you won't be disappointed. Scott.

[bhensley]

How about you just send me a few to try! Sounds pretty good, would make a nice snack for the hunting trips.

[Big Guy01]

Here's my recipe



Pepperetts

5Lbs. Pork shoulder
10Lbs. venison
6 Tbs. Salt
9 Tbs. Paprika
1 Tbs. Chile powder
1.5 Tbs. Cayenne pepper
1 Tbs. Crushed red Chile flakes
1.5 Tbs. Black pepper
1 Tbs. White pepper
1 Tbs. Prague powder #2
1 Tbs. Mace
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
3 Tbs. Ground Coriander
6 Tbs. Milk powder
¼ tsp. starter culture
1 liter cold water
Grind meats through a fine plate, re grind to mix. Add spices and water, mix well. Dissolve starter culture in ½ cup of water and mix into meat. Stuff into 22mm collagen casings. Link into 10 "œ lengths. Incubate for 48 hrs at room temp. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs. Cold smoke to 140 internal. Allow to cool. Then hang to dry to desired texture..