Snack Sticks


  • 5 lbs meat 12% fat
  • 2.5 Tbsp pickling salt
  • 1 tsp pink cure by weight
  • 1 tsp ginger powder
  • 1 tsp celery seed ground
  • 1 tsp onion powder
  • 1 tsp liquid smoke
  • 1.5 tsp dry mustard powder
  • 1.5 Tbsp black pepper ground
  • 2 Tbsp paprika
  • 2 Tbsp corn syrup solids
  • 1 cup soy protein concentrate
  • 1 cup water ice cold


  1. Chill meat to 34°F (1°C), grind one time through a 3/16” (5 mm) plate.
  2. combine ground meat with remaining ingredients, mix well until mixture is sticky and batter like.
  3. Stuff meat batter into 22-24mm prepared sheep casing (or 21mm smoked collagen casing), twist into 18” (46 cm) links, refrigerate product overnight to cure.
  4. Next day, hang sticks in preheated 130°F (54°C) smoker, vents wide open, hold at this temperature for one hour.
  5. Add wood chips, close vents, gradually raise (in half hour increments) smoker temperature to 170°F (77°C).
  6. Hold at 170°F (77°C) until snack sticks reach an internal temperature of 152°F (67°C)*.
  7. Upon reaching 152°F (67°C), remove sticks, shower with cold water until internal temperature drops to 110°F (43°C).
  8. Hang snack sticks at room temperature for 1 hour to bloom.
  9. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.
Print Friendly, PDF & Email

Leave a comment

Your email address will not be published. Required fields are marked *