Beefy, Porky & Cheesy Meat Sticks

[Kevin A]

I had some time to kill waiting to smoke the 10lbs of pork roll I had sitting in the fridge, so I thought I'd make something else in the meantime. So I had several pounds of ground pork, lean ground beef, plus several sizes of small collagen casings.

So I had a couple of recipes for meat sticks so combined them with what I had...and off we go!

First, I used 3 pounds of ground pork shoulder (25-30% fat) I had in the freezer. To this I added 1.75 pounds of very lean (93%) ground beef.


To these meats I'll add these ingredients:


'Espellete pepper' is a distinct regional pepper from the Pyrenees that adds a great red peppery taste with a hint of sweetness & heat. The smoked pig skin I had leftover from some hickory-smoked bacon I made a while ago. I poached ¼" pound of the skin to soften it and then it was off to the grinder with it.

Skin–grinding; using a 4.5mm plate....


My son helped me stuff 20mm collagen casing with the Grizzly stuffer. Once we had the sticks stuffed & tied-off, I hung them along with ten pounds of pork roll chubs in the smoker. Heat to 120° with no smoke the first hour.
On-hour in and now applying plenty of smoke:


After 3 hours, they are getting good color....


Seven hours later, I pulled the sticks. The larger chubs of pork roll went to the poacher.
Once the sticks cool, I refrigerate them overnight before slicing.
Rack-cooling:


Next day, I cut them to cigar-length and began packing them up for storage in the fridge.


Close up of the ends. Very cheesy tasting! Very little heat but a nice smokey, peppery  taste to these sticks. I fear they will be gone in no time.



Thanks for looking!
Kevin

[STLstyle]

Looks great!


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[Sam3]

Heck yea. Nice job Kevin!

[Sailor]

He shoots......He scores!  Very nice job Kevin

[Keymaster]

Thats what I'm going to make on my holiday vacation.
Nice job Kevin

[beefmann]

looking good

[OU812]

Ya hit that one outta the park Kevin,,,,,,,,,,,,looks great!

[JZ]

Wow those look so good. I like the addition of the bacon skins too. Very ingenious. :)

[mikecorn.1]

Those look great!


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