Cheesy snack stiks..

[Sam3]

Hi All,
Didn't get a chance to put this up anywhere yet, so figured this be a nice first contributing post.

Hunting season is here, and cousin in PA politely asked me for a bunch of these (more like, "don't show up without 'em). 
I'm heading out this weekend for the early muzzy season.

So here are the players.
5.75 lb of ground poke
2.0 lb of 85/15 GB
NFDM
AC Legg #116
Siricachi
BBQ sauce
cure #1
water

I got a little a head of myself here. Mixed the cure and #116 before taking a pic. 


Mixed up and resting overnight


Adding some Vermont Sharp Cheddar and .05oz of ECA the next morning.



OK...lots of pics missing from here on. Rain is coming, so I went into panic mode.

Stuffed these into 19mm smoked collagen casings. Ran the PID 130-170 in my Bradley using the AMZNPS and pecan pellets.

@6.5hrs later. We be bloomin'.


A better shot. Took on some nice color.


These went into the refrig overnight, but here's a quick looksey.


Mmmmm. I don't see any compliants coming this weekend. 

Thanks for looking

[Pam Gould]

WOW..nice job..looks real good..ever do any venison?  Pam  .☆´¯`•.¸¸. ི♥ྀ.

[Sam3]

Yes, I use Venison often. Running kinda low at the moment, hopefully that will change after this weekend. 

[mikecorn.1]

Sticks look great Sam!


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[teesquare]

Awesome lookin' Sam - I love me some snack sticks!

[Keymaster]

Awesome looking sticks for sure!!!

[TentHunteR]

Nice first post, Sam!

Them snack sticks look really good.  I found a cheese locally that seems to have a higher melting point and have been itching to try it in some snack sticks.

[Sam3]

Nice first post, Sam!

Them snack sticks look really good.  I found a cheese locally that seems to have a higher melting point and have been itching to try it in some snack sticks.

You really don't need a high temp cheese if you keep your temps under 170. I use Sharp or extra sharp without any problems.

[mikecorn.1]

Ditto. I use Cheese from walmart and cut into small cubes in my sticks. Never had a problem.


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[nepas]

Nice sticks there Sam

[Sam3]

Thanks Rick. They were a big hit this weekend! 

[teesquare]

Will have to make some of these for sure! I like the  sound of the Siracha and cheese in these

[Sam3]

I'll post up the actual recipe Tee. I have it written down at home.

[teesquare]

I'll post up the actual recipe Tee. I have it written down at home.

Thanks Sam!
T

[Sam3]

Here is the recipe as promised. I did this one primarily by weight in lieu of measuring.

Total was 7.75lbs

5.75 lb of ground poke
2.0 lb of 85/15 GB
2.26oz. NFDM
5.75oz. AC Legg #116
2.0oz Siricachi
4.0oz BBQ sauce
.31oz cure #1
8oz water

Rest overnight OR
Just prior to stuffing, add:
.5oz of ECA
8oz of cubed sharp cheese of your choice. I used Vermont White Cheddar.

Adjust your seasonings accordingly to the total amount of meat being used, but always remember to use 1 tsp of Cure #1 for every (5) lbs of meat as a rule of thumb.

Stuff into 19mm collagen casings and smoke as you normally would do.

Good luck.