I need a good recipe(TOTAL) for making snack sticks (smoked) with Willies Seasoning. Any GREAT recipes out there?
btrebble last edited by
I need a great recipe for using Willies Seasoning for making home made snack sticks in casing. (Pepperoni)
I think you will get the best results if you watch the Basic and then Advanced Meatgistics University videos as they cover the basics and then some advanced techniques. I’d also consider checking out Advanced Thermal Processing for some tips on setting up your smoker.
pauliedmondsjr last edited by
I second Jonathon’s advice.
Willie’s is a great taste by itself, and how to is right here.
I like to do a 50/50 Beef/Pork Shoulder mix.
Course grind, mix in the Willie’s, Refrigerate over night. (Gives the cure time to cure.)
Then regrind with a 3/16" plate.
Refrigerate for a couple hours to rechill. Then put the batch in my 5 pound stuffer and make rope.
At that point, into the smoker to smoke and bake to 165° IT. Ice water bath. Then whack into ~8" sticks and package in 5’s.
I like 17 mm collagen casing for mine. Gives it a “snap”.
I use Apple Wood as my smoke. I typically eat a package of 5.
That’s why I like 5’s. If I did 10’s, or 20’s, I’d likely eat them all.
And since I share, my dog would get to danged full.
Jonathon, could you please give him the link to the reducing page for lesser than 25 pounds of meat? Thanks!
(I’m off to go drag a trailer around in L.A. traffic.)
@everyone Taco Snack Stick Seasoning is on order! I’ll send out a few things when it comes in!
@Parksider Right, but what if you didn’t get enough protein extraction, would the water have a reaction to the loose fat that would be greater than air?
Only thing I will add to this is to make sure you are checking your manufacturers directions. If you try to use pellets in a smoker that is designed specifically for chips/dust it could cause major issues depending on you have the vents positioned.