Spicy snack sticks

[pensrock]

Thanks everyone. Next step is the taste test. Any volunteers?  ;D

10.5, I had them packed up but the post office said they do not deliver to that area code, so I guess I'm stuck with them.  ::) :)

[Tenpoint5]

10.5, I had them packed up but the post office said they do not deliver to that area code, so I guess I'm stuck with them.  ::) :)

That's because you went to the phone company!! The post office delivers to ZIP CODES. Better try sending it again since you have them packed up. ;D ;D

[NePaSmoKer]

Drive em down here and we can do sticks, cheese n crackers  ;D

Looks great Greg

nepas

[pensrock]

That's because you went to the phone company!! The post office delivers to ZIP CODES. Better try sending it again since you have them packed up.

Oh, you mean they do not deliver? I guess there just is no way to get them to you then. LOL, I did mean zip code, boy do I feel dumb, better have another snack stick to calm myself down.  :)

Rick, I put half of them into the dehydrator to see if they end up more like a slim jim. We'll see how they turn out.

Drive em down here and we can do sticks, cheese n crackers

That sounds like a good idea, but I forgot how to get there.  ;) :)

[pensrock]

Ok, so here is the top secret recipe  :) after a little tweeking, also a good friend made a batch and really liked them as well. Everyone who I had try them really liked them and no one said they were too spicy, so try the recipe as is and next time add more cayenne to add additional heat if you prefer.

Greg's Spicy Beef Sticks
10 pound recipe (5# recipe below)
10 pound burger or venison (85/15)
(Venison can also be used, just add 10-15% beef or pork fat to the venison.)
2 tsp. Pink Instacure
6 Tbls. Salt
1 Tbls. Black pepper
1 Tbls. Red pepper (I used chipotle)
1 Tbls. Garlic salt
1 Tbls. Accent (optional)
1-1/2 Tbls. Sugar
2 tsp. Cayenne pepper (add more for additional heat)
1 tsp. Paprika
1-1/2 Tbls. Crushed red pepper (I ran thru spice mill just a little to break up seeds)
1 Tbls. Hot sauce (I used Franks Xhot)
1 Cup water (mix hot sauce into water with sugar and salt)
2 Tbls. Encapsulated citric acid (optional)

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. Then bump temp up to 175 till IT measures 152 F. Continue until desired dryness or dehydrate further for slim jim like dryness. Can stop at 152 IT for fresh snack stick style.

5 pound recipe
5 pounds of burger or venison (85/15)
(Venison can also be used, just add 10-15% beef or pork fat to the venison.)
1 tsp. Pink Instacure
3  Tbls. Salt
1-1/2 tsp. Black pepper
1-1/2 tsp. Red Pepper (I used chipotle)
1-1/2 tsp. Garlic salt
2 tsp.. Accent (optional)
2 tsp. Sugar
1 tsp. Cayenne pepper (add more for additional heat)
½ tsp. Paprika
2  tsp. Crushed red pepper (I ran thru spice mill just a little to break up seeds)
2 tsp. Hot sauce (I used Franks Xhot)
½ Cup Water (mix hot sauce into water with sugar and salt)
1 Tbls. Encapsulated citric acid (optional)

[NePaSmoKer]

Now dont give away my other secret tweak  ;D


nepas

[pensrock]

Now dont give away my other secret tweak

My lips are sealed, well except for when snacking on sticks.  ;D

[Jimbo]

How does the heat level compare to say a Slim Jim?

[Caribou]

Oh!  Now it all makes sense:  Spicy=Peppers=Pens
This almost like CSI  :D :D :D
So there!
Carolyn

[pensrock]

Jimbo, slightly spicier than slim jims, not hot at all really. Not one person I had try these thought they were too spicy. Next time I'll be kicking them up a notch or two myself.

Carolyn, your figuring me out....  ;D
So there!  ;)

[Jimbo]

Thanks Pens.  I'll try the recipe as is as soon as I get some ECA.

[Habanero Smoker]

This recipe is now posted on the recipe site.

Greg's Spicy Beef Sticks

[smokeitall]

Thanks for the recipe Greg, I think I will make one batch with beef (for the non venison eaters, who don't know what there missing) and then make one with venison.  The ingredients look great.
SIA

[LynnDeer]

Is the Pink Instacure #1? Thanks.

5 pound recipe
5 pounds of burger or venison (85/15)
(Venison can also be used, just add 10-15% beef or pork fat to the venison.)
1 tsp. Pink Instacure
3  Tbls. Salt
1-1/2 tsp. Black pepper
1-1/2 tsp. Red Pepper (I used chipotle)
1-1/2 tsp. Garlic salt
2 tsp.. Accent (optional)
2 tsp. Sugar
1 tsp. Cayenne pepper (add more for additional heat)
½ tsp. Paprika
2  tsp. Crushed red pepper (I ran thru spice mill just a little to break up seeds)
2 tsp. Hot sauce (I used Franks Xhot)
½ Cup Water (mix hot sauce into water with sugar and salt)
1 Tbls. Encapsulated citric acid (optional)
[/quote]

[Habanero Smoker]

Hi LynnDeer;

Welcome to the forum.

Yes. This recipe calls for Instacure #1.