Remember this simple recipe.
10-16-2013, 12:56 PM
#1
Fork Horn
Thread Starter
Join Date: Sep 2004
Location: 10905 HARRISON ST LAVISTA NE. 68128
Posts: 144
Remember this simple recipe.
Venison Pepper Snack Sticks
1 package FriscoSpices Pepper Snack Stick with cure pack
17 lb. lean ground venison
8 lb. 73% lean ground beef or pork
2 lb. FriscoSpices Hi Temp Hot Pepper Cheese (optional)
1 cup dehydrated chopped jalapenos (optional)
1/3 Cup of FriscoSpices Encapsulated Citric Acid (optional)
1 pkg. 21mm Collagen Casings
Step 1 Mix the spice’s in the package with the cure pack located in the spice bag. Mix the ground venison and the ground beef until you have a consistent color then add the spice pack with cure to you meat mixture along with a couple cups of water and mix well. Cover and refrigerate overnight, 6 hour minimum. The next day you need to add 16-24 oz water to the meat mixture and get the meat loosened up (don't over mix or the product will stiffen up again) now you can add the cheese and jalapeno’s to the meat and mix until its well blended, if you choose you can add 1/3 cup Encapsulated Citric Acid (encapsulated gives sausage a fermented tangy flavor) (If meat mixture become stiff and hard to stuff just add some more water.)
Step 2
Now put meat in a sausage stuffer and stuff into sheep casings or 21mm collagen casings. I loop the sausage strands over my smoking stick like winding up a cord. Leave a space between loops so you don't crowd the smokehouse. Cut the bottom of the loops and let them hang down straight. (the meat will not run out of the casings)
Step 3
Set smoker to 125° and make sure your vents are wide opened wide this will help drying by increasing the air flow,in about 2 hours check to see if the casings are dry to the touch. Continue until they are dry before going on to step 4. This is the drying step and must be completed before adding any smoke.
Step 4 Add wood or saw dust and increase temp to 135° for the first hour and then to 145° for 2 - 4 hours depending on your preference of smoke flavor. Vents should be opened ¼ of the way during this step. After smoking we will finish with cooking.
Step 5 Raise the temperature to 160° about every 30 minutes raise the temp another 10 degrees until the internal temperature of the snack sticks reaches 152°. Never allow the meat internal temp and the air temp of the house to be more than 30 degrees difference. If the air temp is 170 and the sticks are 140 just wait to raise the temp until the sticks catch up. Otherwise you cook the outside over done and the internal will be way behind in cooking. Once they have reached 152 degrees internal temp take out and hose down with cold water to stop the cooking process. Allow stick to remain at room temp for 2 to 3 hours to bloom color. Place sticks in the refrigerator uncovered for 24- 48 hours. During this time they will continue to dry when they are dry to your liking then freeze any packages that you’re not going to eat with a week. Vacuum seal if possible for best storage results.
I hope you like this recipe it is one of our top sellers. Encapsulated Citric Acid, Cheese and Jalapeno’s are optional, the Pepper Stick recipe just the way it is bagged is awesome.
Also whenever you have any cured sausage in the refrigerator never close it up in a plastic bag, always use paper. Also when you remove sausage from the freezer open the package and place item on a paper plate uncovered for 2 to 3 days before eating.
Please visit our Web Site www.FriscoSpices.Com to find these items for your next batch of sausage. And as always you can call 800 762 6689 and ask for Mike or Ben if you have any questions about making any of our sausage mixes. We have instructions for all items we sell.
Mike Pullen
1 package FriscoSpices Pepper Snack Stick with cure pack
17 lb. lean ground venison
8 lb. 73% lean ground beef or pork
2 lb. FriscoSpices Hi Temp Hot Pepper Cheese (optional)
1 cup dehydrated chopped jalapenos (optional)
1/3 Cup of FriscoSpices Encapsulated Citric Acid (optional)
1 pkg. 21mm Collagen Casings
Step 1 Mix the spice’s in the package with the cure pack located in the spice bag. Mix the ground venison and the ground beef until you have a consistent color then add the spice pack with cure to you meat mixture along with a couple cups of water and mix well. Cover and refrigerate overnight, 6 hour minimum. The next day you need to add 16-24 oz water to the meat mixture and get the meat loosened up (don't over mix or the product will stiffen up again) now you can add the cheese and jalapeno’s to the meat and mix until its well blended, if you choose you can add 1/3 cup Encapsulated Citric Acid (encapsulated gives sausage a fermented tangy flavor) (If meat mixture become stiff and hard to stuff just add some more water.)
Step 2
Now put meat in a sausage stuffer and stuff into sheep casings or 21mm collagen casings. I loop the sausage strands over my smoking stick like winding up a cord. Leave a space between loops so you don't crowd the smokehouse. Cut the bottom of the loops and let them hang down straight. (the meat will not run out of the casings)
Step 3
Set smoker to 125° and make sure your vents are wide opened wide this will help drying by increasing the air flow,in about 2 hours check to see if the casings are dry to the touch. Continue until they are dry before going on to step 4. This is the drying step and must be completed before adding any smoke.
Step 4 Add wood or saw dust and increase temp to 135° for the first hour and then to 145° for 2 - 4 hours depending on your preference of smoke flavor. Vents should be opened ¼ of the way during this step. After smoking we will finish with cooking.
Step 5 Raise the temperature to 160° about every 30 minutes raise the temp another 10 degrees until the internal temperature of the snack sticks reaches 152°. Never allow the meat internal temp and the air temp of the house to be more than 30 degrees difference. If the air temp is 170 and the sticks are 140 just wait to raise the temp until the sticks catch up. Otherwise you cook the outside over done and the internal will be way behind in cooking. Once they have reached 152 degrees internal temp take out and hose down with cold water to stop the cooking process. Allow stick to remain at room temp for 2 to 3 hours to bloom color. Place sticks in the refrigerator uncovered for 24- 48 hours. During this time they will continue to dry when they are dry to your liking then freeze any packages that you’re not going to eat with a week. Vacuum seal if possible for best storage results.
I hope you like this recipe it is one of our top sellers. Encapsulated Citric Acid, Cheese and Jalapeno’s are optional, the Pepper Stick recipe just the way it is bagged is awesome.
Also whenever you have any cured sausage in the refrigerator never close it up in a plastic bag, always use paper. Also when you remove sausage from the freezer open the package and place item on a paper plate uncovered for 2 to 3 days before eating.
Please visit our Web Site www.FriscoSpices.Com to find these items for your next batch of sausage. And as always you can call 800 762 6689 and ask for Mike or Ben if you have any questions about making any of our sausage mixes. We have instructions for all items we sell.
Mike Pullen
