Peppered Dried Sticks Seasoning 2lbs

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$18.75

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SKU: 12-1035 Categories: , ,

Description

Our Peppered Dried Sticks Seasoning 2lbs is a top-selling blend that’s delicious when cooked and irresistible smoked. We’ve taken the original sausage stick seasoning and added extra pepper to give pepper lovers the taste they crave.

Ingredients: Salt, Corn Syrup, Spices, Mustard, Monosodium Glutamate, Dextrose, Garlic, Sodium Erythorbate, with no more than 2% Tricalcium Phosphate added to prevent caking.

Recommend Casings : Smoked Collagen Casings 19mm

Ready to Use
Because the sausage seasoning comes pre-blended, it saves you time and effort of mixing the ingredients themselves. No additional salt needed. Store in cool dry space.

10 lbs. Recipe

  • 8 lbs. lean venison  and 2 lbs. beef or pork trimming
  • 2 level tsps. Insta-Cure No. 1
  • 6 1/2 oz. Peppered Dried Sticks Seasoning

Grind all meat through a 3/16″ grinder plate and mix all the ingredients into meat until all the spices are evenly distributed. The meat may be Stuffed into 19 mm collagen casings.

Place in smokehouse preheated to 120-130 F. Apply a heavy smudge and smoke at this temperature for 3-4 hours. Raise the temperature to 165 F and cook until the internal temperature reaches 152 F.

After cooking, shower with cold water until the internal temperature is at least 120 F. Place in 45 F cooler for at least 24 hours

Allergens: MSG

*Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.

Additional information

Weight 2 lbs

3 reviews for Peppered Dried Sticks Seasoning 2lbs

  1. emory jolley (verified owner)

  2. Scott (verified owner)

    Love the peppered snack stick seasoning. makes the best snack sticks. buy the 2 pound jar , you will use it!

  3. Gerald

    We got a smoker over the winter and bought numerous different flavored seasonings. This is the best one so far. Excellent flavor. Not too hot but just right for us. Very flavorful.

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Questions and answers of the customers

    For snack stick season black pepper and bbq. I have mix according to the recipe but it does not say anything about adding water. Is this correct? Had a very hard time running threw the stuffer and into casings. Never had any issues before using other products.
  1. 0 votes
    Q For snack stick season black pepper and bbq. I have mix according to the recipe but it does not s...... Read more answer now
    A

    You can add a small amount of water. Because of the small diameter of the stuffing tube, an extra amount of force and pressure are require to push the meat through the tube, unless you have a 2 speed stuffer.

  2. I assume fermento can be used with this one. Also i haven't had luck stuffing into 19mm casings i use the 22mm. What is the drying process you recommend? Refrigerate until dried to a persons liking? Thanks
  3. 0 votes
    Q I assume fermento can be used with this one. Also i haven't had luck stuffing into 19mm casings i...... Read more answer now
    A
    1. Grind lean pork with 3/8” plate, fatter pieces with 3/16” plate.
    2. Mix ground meat and all ingredients together until the mass feels sticky.
    3. Stuff mixture into sheep casings 22 mm diameter. You may use 24-26 mm sheep casings, anything bigger will not be a meat stick but a sausage. It will also need different smoking and cooking times. Link sausage into 60-70 cm (24-27”) links so when hung on a smoking stick the individual links (half of the meat stick) will be about one foot long. You can make shorter 6” links if you like. Don’t separate stuffed sausage into short individual links, leave it linked but as one long rope.
    4. Leave it at room temperature for 30-60 min and then smoke it.
    5. These sticks can be smoked in two stages: a. smoking with hot smoke 104-122º F (40-50º C) for 50-60 min, b. baking for about 20 min at 140-190º F (60-90º C) until the meat reaches a temperature of 154-160º F (68-71º C) inside. The color of the casings should be dark brown.
    6. Total smoking and cooking time about 70 - 90 min. This is a rather short time due to the small diameter of the meat sticks. The sausage is done and ready to eat.
    7. Shower with cold water, separate into links and keep refrigerated.
    8. The following step was performed in the past to create semi-dry sausages that would last long time at room temperatures: place Kabanosy for 5-7 days in a room at 54-59º F (12-15º C), relative humidity of 75-80%, until the weight is reduced by 45%. If during this drying period you will see a slight accumulation of mold on the outside surface just wipe it off, this is normal.
    9. Separate links into individual pieces and keep it in a cool place, no need to refrigerate. In Europe the sausages hang in the kitchen and are consumed on an as needed basis. Most people prefer them when they are about one week old. If you have made a lot of them, place them in a freezer but remember that unfrozen products, though still healthy, never taste the same.
  4. Does this seasoning contain a binder or does it need to be added?
  5. 0 votes
    Q Does this seasoning contain a binder or does it need to be added? answer now
    A

    No and no