Sweet Italian and Cheesy Snack Stixs

[Sam3]

Decided to take the whole day and make some goodies for myself and friends.

First....lot's o poke to grind.


Sausage meat went through the 3/8" plate.


And now the ingredients:

2.2 lbs. well-fatted pork butt
2 tsp. Kosher Salt (or to taste)
2 tsp. Fresh Ground Black Pepper
2 tsp. Crushed Fennel Seed
2 tsp. Coarsely Ground Coriander
2 tsp. Crushed Anise Seed (This is essential.)
1 Tbsp. Dried Parsley Flakes
1/2 tsp. Garlic powder
1 tsp. Sugar
1/4 cup Ice Water

I had @5.5lbs of pork, so I multiplied this 2.5



I'm getting pretty good at this stuffing gig.  ;D


Closer look.


Going to let these air dry in the frig for a bit while I make some other goodies.. ;)

This is one of Kevin's recipe's that I have made before. It's the #1 request from friends who've tried it!

So here goes.

Pork went through the fine plate and I added some 80/20 GB.

Added BBQ sauce, Srirachi, Legg #116, cure, Water and NFDM.


Mixed.


Going to give this a rest in the frig while I cube up some Extra Sharp Vermont White Cheddar.

And eat something.  :D


So, after an hour or so...I took the meat out of the refrig and added the cheese and a little ECA. Mixed it gently.


Ready for the stuffer.


Using 19mm mahogany collagen casings. I have to admit, I really had to use some muscle to stuff these bad boys.  :o


After the 2nd smoke cycle. Taking on some nice Pecan smoke color.


@6.5 hours later, they hit 152 and were ready to come out. Blooming downstairs.


A better look.


Going to let these hang for a bit and then into the refrig overnight in a paper bag to get all happy happy.

Did a quick flash freeze on the sausage and got them ready for packing away.


Will take some more pics tonight of the finished snack stixs.

Tanks fer lookin'.  ;D

[mikecorn.1]

Awesome. Great color.


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[Tenpoint5]

Looks like everything turned out perfectly Sam

[ghost9mm]

Nice work there Sam...really looks super good...

[OU812]

All that sausage N sticks look great.

[NePaSmoKer]

Looks good Sam.

[Sailor]

Very nice job indeed!

[SiFumar]

All looks great!

[Sam3]

Thanks everyone.  ;D

Here they are after resting in the frig for one day. They dried up nice and I'm going to let them sit one more day to really mellow out.


Sliced shot. (I need one of them nepas camera's  :o)


I'm very happy with the 0.5oz of ECA in this recipe. Gave it just the right tang.
Extra sharp Vermont Cheddar held up too. I'll never buy that overpriced high temp cheese again.

[NePaSmoKer]

Very good.

I never use the hi temp cheese, regular cheese works just as good. dice some smoked cheese in thar next time.

[Sam3]

Very good.

I never use the hi temp cheese, regular cheese works just as good. dice some smoked cheese in thar next time.

That's a great idea. Never thought of that.