Spicy snack sticks
3 lbs. lean ground venison/beef
2 lbs. ground pork shoulder
1 tsp. insta cure #1
2 Tbsp. Kosher salt
1 Tbsp. Coarse ground black pepper
1 Tbsp. Cayenne pepper
1 Tbsp. Onion powder
1/2 Tbsp. Paprika
1/2 Tbsp. Garlic powder
1/2 Tbsp. cracked toasted fennel
1/2 Tbsp. Cracked toasted anise
3 Tbsp. corn syrup solids
3 Tbsp. Dextrose
2 Tbsp. Tabasco sauce
2 Tbsp. Soy sauce
1/2 cup cold water
Mix all ingredients until tacky. Stuff into sheep casings. Refrigerate overnight. Smoke at 165 F. Until internal temp reaches 145 F. Rest at room temp for 1 hour to bloom. Place in open jar in the fridge to... Nevermind. They aint gettin stored!
3 lbs. lean ground venison/beef
2 lbs. ground pork shoulder
1 tsp. insta cure #1
2 Tbsp. Kosher salt
1 Tbsp. Coarse ground black pepper
1 Tbsp. Cayenne pepper
1 Tbsp. Onion powder
1/2 Tbsp. Paprika
1/2 Tbsp. Garlic powder
1/2 Tbsp. cracked toasted fennel
1/2 Tbsp. Cracked toasted anise
3 Tbsp. corn syrup solids
3 Tbsp. Dextrose
2 Tbsp. Tabasco sauce
2 Tbsp. Soy sauce
1/2 cup cold water
Mix all ingredients until tacky. Stuff into sheep casings. Refrigerate overnight. Smoke at 165 F. Until internal temp reaches 145 F. Rest at room temp for 1 hour to bloom. Place in open jar in the fridge to... Nevermind. They aint gettin stored!