2 hours at 110F (dehydrator)
2 hours at 130F (smoke)
About to go back in the dehydrator for another 8 hours.
Buffalo Bleu Cheese Snack Sticks
This past weekend we made a batch of Buffalo Bleu Cheese Snack Sticks. I have not tried this mix before, so it was just an experiment in trying something new. I am guessing that 80% of all of my previously processed snack sticks were made with the traditional Excalibur Pepper Stick Seasoning mix. While this is still my favorite and go to mix, I am trying to branch out and try some new seasonings. So, in my last order, I picked up the Buffalo Bleu Cheese mix as well as the Bloody Mary mix that I will make later this year after deer season (assuming we are fortunate enough to get some deer).
I have never used the Sure Gel before, but did in this latest batch and really like the texture that it gives to the sticks. I will be using the Sure Gel for sure going forward.
When we package meat it is a family affair often with my Dad, Brother, Brother-Inlaw, and our kids. Processing our own meat is a family tradition that has been going on for many years. One of my uncles was even a meat market owner/butcher for most of his life, and while we use a ton of Excalibur seasonings (love them) that we have been using long before I found Waltons Inc about 6 years ago, many of our recipes are from my grandparents and uncle that have been perfected and passed down for several generations.
Here is a link with some pics from this past weekend’s snack stick processing where we made 2 batches of original Pepper Sticks and the one batch of Buffalo Bleu Cheese which is one of my new favorites and will be made again!