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Jalapeno Snack Sticks


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Got 10lbs of venison/pork snack sticks on the Traeger. I did 50% venison and 50% ground pork. Not straight pork fat, but regular ground pork. Last time in my electric masterbuilt I did a 70/30 ratio and they were a bit dry so I figured I'd do a 50/50 for a juicer stick. First time making them in the Traeger so we'll see what happens. 

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Can't believe how good these came out on the Traeger pellet smoker. Got that nice wrinkle I was never able to get in my electric. Did a 10 min ice bath when internal temp high 165 (took 6 hours.) I have them blooming now at room temp, and will leave them out about an hour. Then into the fridge for a few hours before I slice and package. 

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15 hours ago, deerkiller18 said:

Looks great. Recipe? If you don’t mind 

Sure.

I used 5lbs venison, and 5lbs of store bought ground pork (10lbs total.) Mixed in PS Seasoning #484, as far as the amount, use what it calls for, for the amount of meat you're using. IMO a good kitchen scale makes life a million times easier for things like snack sticks, summer sausage, etc.. I used 260 grams of 484 for 10lbs.  Mixed it up good by hand. I then added 13 grams of pink cure to 1.5 cups of water, and stirred it until dissolved. I added this to the meat, and mixed again by hand. The next step is not necessary, but I find it takes the sticks to the next level.. I added encapsulated citric acid (42 grams) and mixed it again. Don't over mix if using ECA, you don't want to rupture the ECA, you want it to melt on its own while smoking. ECA is a cure accelerator, and gives smoked meat that tangy taste. Again, only use if you want that tangy taste. If using ECA, you stuff, and smoke immediately. You don't hold the meat overnight. If not using ECA, let the cure do it's thing over night.

 

I stuffed into 19mm casings, which are my go-to now. I've used 17mm, but I like the 19's better. I pre-heated the smoker to 165 (this is the lowest mine goes) and let them got for 2 hours. I bumped the temp to 185, for another 2 hours. Bumped the last time to 195, for 2 more hours, when internal temp hit 165, I pulled, and put them in a cooler with water and ice. Left them in the ice bath for 12 min, transferred to a wire rack, and let bloom (dry) at room temp for an hour. I put them into the fridge overnight, instead of cutting and packing. This is an important step IMO, the casings turn out real good if you let them sit over night before packing. 

 

I'm no expert at this at all, but I've made several batches.. lots of trial and error. Any questions, I'll do my best to answer.

 

 

Edited by Hunter115522
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1 hour ago, Hunter115522 said:

Sure.

I used 5lbs venison, and 5lbs of store bought ground pork (10lbs total.) Mixed in PS Seasoning #484, as far as the amount, use what it calls for, for the amount of meat you're using. IMO a good kitchen scale makes life a million times easier for things like snack sticks, summer sausage, etc.. I used 260 grams of 484 for 10lbs.  Mixed it up good by hand. I then added 13 grams of pink cure to 1.5 cups of water, and stirred it until dissolved. I added this to the meat, and mixed again by hand. The next step is not necessary, but I find it takes the sticks to the next level.. I added encapsulated citric acid (42 grams) and mixed it again. Don't over mix if using ECA, you don't want to rupture the ECA, you want it to melt on its own while smoking. ECA is a cure accelerator, and gives smoked meat that tangy taste. Again, only use if you want that tangy taste. If using ECA, you stuff, and smoke immediately. You don't hold the meat overnight. If not using ECA, let the cure do it's thing over night.

 

I stuffed into 19mm casings, which are my go-to now. I've used 17mm, but I like the 19's better. I pre-heated the smoker to 165 (this is the lowest mine goes) and let them got for 2 hours. I bumped the temp to 185, for another 2 hours. Bumped the last time to 196, for 2 more hours, when internal temp hit 165, I pulled, and put them in a cooler with water and ice. Left them in the ice bath for 12 min, transferred to a wire rack, and let bloom (dry) at room temp for an hour. I put them into the fridge overnight, instead of cutting and packing. This is an important step IMO, the casings turn out real food if you let them sit over night before packing. 

 

I'm no expert at this at all, but I've made several batches.. lots of trail and error. Any questions, I'll do my best to answer.

 

 

Thanks a lot look forward to giving it a try in the next couple weeks 

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