Backwoods Original Snack Stick Seasoning LEM Products

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In conclusion, the Honey BBQ Snack Stick Seasoning recipe is your ticket to elevating the snacking experience. Whether you're crafting these for game day, a backyard barbecue, or simply as a flavorful snack, these honey-kissed sticks are sure to be a crowd-pleaser.Embrace the art of seasoning, experiment with the ingredients, and let your taste buds revel in the sweet and smoky symphony.

snack stick seasoning recipe Big History Blogger Photography

The key to a mouthwatering snack stick lies in the seasoning. Here are the essential ingredients you'll need: 2 pounds of ground venison. 1/2 pound of pork fat. 2 tablespoons of salt. 1 tablespoon of black pepper. 1 tablespoon of paprika. 1 tablespoon of garlic powder. 1 teaspoon of onion powder.

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Instructions. Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp reaches 32f - 34F. Prepare all of your seasonings (except the encapsulated citric acid), clean and rehydrate your casings.

Snack Stick Seasoning

Ingredients. 500 grams (1 pound) fatty pork 500 grams (1 pound) lean ground beef or game meat 2,5 grams (2 ml) (0.088 ounces (2/5 tsp)) Prague powder #1

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Once your casings are stuffed, it's time to smoke the snack sticks. Start by preheating your smoker to a low temperature (around 150-170 degrees Fahrenheit). Arrange the snack sticks on the smoker racks, making sure to leave a bit of space between each one to allow for air circulation.

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2. Mix 2½ pounds (5 cups) of water and the 1 oz. pkg of quick cure (Sodium Nitrite) thoroughly. (Water to meat ratio is 1 lb. of water for every 10 lbs. of meat). 3. Add the pkg. of AC Legg Snack Stick Seasoning to the water/sodium nitrite and mix and stir thoroughly. 4.

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Prepare a grill fire to about 250° with hickory for smoke flavor. Mix spices together with brown sugar. Add ground venison to a large bowl and combine with cold water. Mix spices into ground venison until throughly combined. Add mixture to a Meat Grinder & Sausage Stuffer .

[Homemade] Smoked Snack Sticks r/food

Instructions: In a large bowl, combine the ground beef, ground pork, soy sauce, Worcestershire sauce, garlic powder, onion powder, paprika, cayenne pepper (if desired), salt, and black pepper. Mix well to ensure all the ingredients are evenly distributed. Prepare your snack stick casings according to the manufacturer's instructions.

SNACK STICK SEASONING and CASINGS for 50 Lbs of venison, beef, elk etc

Snack stick seasoning is the key to achieving that irresistible flavor. It typically consists of a combination of spices, herbs, and other flavor enhancers. Here are some common ingredients found in snack stick seasoning: Garlic powder. Onion powder. Black pepper. Paprika.

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Preheat the smoker: Set your smoker to a temperature of 175°F (80°C). Smoke for the right duration: Smoke the snack sticks for approximately 4-6 hours, or until they reach an internal temperature of 160°F (71°C). Monitor the smoke: Keep an eye on the smoke levels to ensure a balanced and desirable smoky flavor.

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Instructions. Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp reaches 32f - 34F. Prepare all of your seasonings, clean and rehydrate your casings, and rehydrate your starter culture.

Snack/Beef Stick Seasoning (For 25 of Sausage) Zach's Spice

Snack sticks can be made from just about any type of meat, from beef, pork, chicken, other poultry, wild game, or a combination of meats. Walton's recommends using a lean to fat ratio of at least 80/20, and many times a 30% fat ratio, with a maximum of 40% fat. Fat is where most of your flavor comes from so changing your lean to fat ratio will.

Backwoods Original Snack Stick Seasoning LEM Products

I started with Bear Carver's recipe for his Bear Loaf, and did several mods to it untill I have what I like for a very good flavored snack stick. Here is what I have come up with. 5 # ground meat or your choice 1 Tbls Blk Pepper 1 Tbls Red Pepper Flakes 1 Tbls Whole Mustard seed 1 Tbls Crushed Fennel

Snack Stick Seasoning

Cut meat into 2" pieces and place in the freezer for 15-20 minutes while you set up the meat grinder. Set the grinder up with a 3/8" plate. Grind meat once through the 3/8" plate. Alternate between pork and venison every 8 oz or so to start the mixing process. Place the ground meat in the fridge while you reset the grinder with a 3/16.

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Directions. Mix hot sauce, sugar, water and salt together. Mix other dry ingredients well except ECA. Put wet and dry ingredients on meat and mix well. Just before stuffing mix in ECA. Stuff into sheep casings or small stick size casings (17-19mm). Smoke 1 1/2 - 2 hours at 150-160°F.

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How to Make Casing Beef Sticks at Home. Casing Beef Sticks. Step 1) Mix the meat and the spices in a large bowl. Step 2) Take the jalapenos and chop them. If you like spicy foods, leave in the seeds and interior membrane. For mild finalized cook, trim it out. After you finish chopping, mix them into your meat.